Samai Idli Recipe- How to make Little Millet Idli?
Samai Idli- healthier idli made with little millet and brown rice.
Servings: 30
Ingredients
- 1 c Samai Little Millet
- 1 c Brown sona masuri rice
- 1 c Regular idli rice
- 3/4 c Poha aval/ avalakki
- 1 cup Whole white urad dal
- 1 tbsp Fenugreek seeds
- 4 tsp Salt or to taste
- Ice cold water as required. refer notes
Instructions
- Wash rice and millet thoroughly until water runs clear.
- Soak this together in 6-8 cups of water for 6 hours.
- Similarly, wash urad dal and fenugreek seeds till water runs clear.
- Soak in 4 cups of water for 6 hours in another bowl.
- Once they are soaked, drain the urad dal and fenugreek completely.
- Add this to the grinder along with 1 cup ice cold water.
- Before you begin grinding the urad dal, wash and add the poha to the soaking rice mixture.
- Grind this for about 15 mins, stopping in between, scraping the sides and adding more ice cold water.
- Grind the urad dal until its fluffy.
- Once done, transfer to a big bowl.
- Now, drain the rice mixture thoroughly.
- Add to the grinder along with a cup of ice cold water.
- Grind to a smooth paste.
- Again, stop in between, scrape the sides , add more ice cold water as required and continue to grind for about 20- 25 mins.
- Once done, transfer to the same container as the urad dal.
- Mix well, adding salt.
- Let it ferment overnight.
- Once it is fermented, mix the batter again.
- Grease your idli plates.
- Pour a ladle of batter in each groove.
- Steam in a steamer for 10 -12 mins.
- Once done, let the idli cool a bit.
- Scoop them out using a wet spoon.
- Serve with chutney and sambar.
Notes
Ice cold water is recommended because the batter heats up during the grinding process. As a result, we do not get soft idlis.
I used about 6-7 c of ice cold water here.
If you find that your batter is thick after fermentation, add water and mix well.
Your batter must fall freely like a thick sauce or not in lumps when dropped from a ladle.
The idli will not be soft if sufficient water is not added.
I used about 6-7 c of ice cold water here.
If you find that your batter is thick after fermentation, add water and mix well.
Your batter must fall freely like a thick sauce or not in lumps when dropped from a ladle.
The idli will not be soft if sufficient water is not added.
For Instant Pot & Air Fryer Recipes
Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.
Disclaimer
Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.
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