Recipe of Speedy Sorghum and finger millet idli

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, sorghum and finger millet idli. It is one of my favorites food recipes. For mine, I am going to make it a little bit unique. This will be really delicious.

Sorghum and finger millet idli is one of the most favored of current trending foods in the world. It’s appreciated by millions daily. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Sorghum and finger millet idli is something that I’ve loved my whole life.

Sorghum and finger millet idli #Millets - A healthy breakfast. Instructions In a bowl add urad dal, sorghum/ cholam millet, idli rice and poha together. Here is how to do Sorghum millet dosa. We will need equal quantity of urad dal, parboiled rice (idli rice) and sorghum millet (vellai cholam) for this recipe.

To get started with this particular recipe, we have to first prepare a few components. You can have sorghum and finger millet idli using 7 ingredients and 10 steps. Here is how you cook that.

The ingredients needed to make Sorghum and finger millet idli:

1. Make ready 1/2 cup Finger millet
2. Make ready 1/2 cup Sorghum or Jowar
3. Get 1 cup Black gram
4. Prepare 2 cups Idli ravva
5. Prepare as required Water-
6. Get as required Ghee/ oil-
7. Make ready 1 teaspoon Salt

May be a handful can be added. The most widely grown millet is pearl millet, which is an important crop in India and parts of Africa. Finger millet, proso millet, and foxtail millet are also important crop species. Idlis are the most popular breakfast of Southern India.

Steps to make Sorghum and finger millet idli:

1. Soak the millets for six hours and black gram for four hours.
2. Grind them for about 20 to 30 min in a wet grinder by adding water to get a thick batter, thicker than that of dosa.
3. Transfer the batter into a shallow vessel, put salt and add idli ravva.
4. Divide the batter into two equal halves, one half keep in the fridge and the other half is left outside for fermentation.
5. Before preparing the idlis mix the batter (in the fridge) with the one left outside. Donot stir much while mixing as stirring leads to hardened idlis.
6. Now grease the idli trays with ghee/ oil.
7. Take a small ladle, pour the batter on to the tray to get round shaped idlis.
8. Keep the trays in idli container. Let them cook for 10 min on medium flame, and continue cooking for another 5 min on sim flame.
9. If idli container is not available, a cooker can be used without putting the ‘weight’. Cooking time is same.
10. Tastes good with coconut chutney.

Finger millet, proso millet, and foxtail millet are also important crop species. Idlis are the most popular breakfast of Southern India. It is steamed, healthy, balanced breakfast to start the day. Best food for the growing kids too. Generally idli is made of rice and urad dal, in this particular recipe I am using millets to make the idli.

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