Little Millet Idli or Samai idli is a very nutritious idli without rice recipe. I got introduced to various types of millets at a millet fair in Bengaluru. Since then, I have been cooking different recipes with millets. Finger millet or ragi was commonly used in my house. But now the other types of millets also gained a placed in my pantry.
Today’s recipe is Little Millet idli or samai idli. You can make these for breakfast or even pack it in the snack box.
Idli is a comfort food in most South Indian homes. I used to hate idlis in my childhood. But after I shifted to South India, I started loving them specially idli dunked in lots of sambar. Idli is also healthier compared to other types of breakfast recipes as they are steamed and does not require oil. Whenever I fall, I have idlis as they are nutritious and light on the tummy too.
Preparation of millet idlis is similar to preparing rice idlis. But millet idlis are healthier compared to rice idlis. Also millets are good for diabetic patients. In India, people fast on various religious days. Millets can be eaten during those fasting days. Also people who want to lose weight, should incorporate millets in their diet. Do consult your doctor if you are planning to switch completely to a millet diet.
To prepare little millet idli, soak the little millets and urad dal (black gram lentil) separately in sufficient water for minimum 4 hours.
Grind it as per instructions in the recipe, mix both the batters and keep it aside in a warm place for fermentation.
Time taken for the batter to ferment depends on the weather conditions. In winter, batter takes more time to ferment. In summers, the batter ferments faster. After fermentation, you can pour spoonful of batter in greased idli molds and steam them in an idli steamer. If any extra batter remains, refrigerate it and use it within 2 days.
Steaming little millet idlis in idli steamer:
Serve millet idlis with sambar or chutney. Serve the idlis while they are steaming hot. You can even pack the idlis in the kids snack box or in your lunch box.
Little Millet Idli Or Samai Idli With Step-By-Step Pictures
- 1 cup little millets
- 1/4 cup split urad dal also known asBlack gram lentils
- A pinch fenugreek seeds
- 1 teaspoon Salt or as per taste
- Wash and soak little millet in lots of water for 5 hours.
- Wash and soak urad dal and fenugreek seeds together in water for atleast 5 hours.
- After soaking, drain the water and grind the millets with little water to form slightly coarse paste. Pour it in a deep bottomed utensil. Don’t make the batter too grainy and also do not make it very thin
- Similarly, drain water and grind the urad dal and fenugreek seeds together to form fine and smooth paste. After grinding, pour it into the same utensil in which the millet batter is present.
- Take a spatula and mix well. Add salt to taste and mix well.
- Keep it covered for 10 hours for fermentation. You will see the batter rise and become frothy.
Let us prepare the little millet idlis:
- Keep enough water in the idli steamer.
- Take the idli mold and grease it with ghee or oil.
- Pour a spoonful of batter in the idli molds.
- When water starts boiling, keep the prepared idli molds in a steamer and steam it for 25 to 30 minutes.
- Use a spoon to remove the idlis from the idli molds and transfer it to a hot pot or casserole.
- Serve the hot millet idlis with chutney or sambar.