Monday, 2 January 2017

Kambu Idli/Pearl Millet Idli/Bajra Idli

Kambu/Pearl Millet/Bajra is a very common and abundantly available millet, because India is one of the largest producers of Kambu. I have posted earlier Kambu recipes like Kambu Dosai, Kambu Puttu and now I going to share with you all a very healthy and tasty Kambu Idli. Kambu is loaded with proteins and minerals. It is a great source of phosphorous, which plays an important role in the structure of body cells. Consumption of Kambu/Pearl Millet helps in minimizing the risk of type 2 diabetes. The high fibre content in Pearl Millet/Kambu helps in weight loss. It has other important nutrients like magnesium, zinc, folic acid, calcium, sodium and phytonutrients. Yes, friends why not try something healthy and new? Do try out this healthy and tasty idli and post your comments here. Meanwhile do check out other Millet Recipes here.

Here’s how to make Kambu Idli with step by step photos…



Ingredients

Kambu/Pearl Millet/Bajra
1 cup
Idli Rice
1 cup
Urad Dal/Ullutham Paruppu
½ cup
Fenugreek Seeds/Venthayam
1 tsp
Salt
As needed

Method

In a bowl add kambu/pearl millet and idli rice together.



In another bowl add urad dal, fenugreek seeds together.



Wash and soak them separately for about 4-5 hours.



After that drain the water, add fresh water, wash the urad dal and fenugreek thoroughly. Add urad dal & fenugreek to the grinder and grind it until it becomes fluffy and soft. Add required water when grinding the batter.



Transfer the urad dal batter to a big vessel.



Next drain the water from Kambu & idli rice, add fresh water, wash it thoroughly.


Add the kambu & idli rice to the grinder and grind it to smooth batter [like rawa]. Add required water when grinding.



Now transfer the kambu batter to the same vessel in which you have the urad dal batter.


Add required salt and mix well either with hand or with a big ladle.

Keep it covered in warm place and allow it to ferment for 8 hours or overnight. Make sure the vessel has enough space for the batter as it will rise during fermentation.

The next day morning or after 8 hours, the batter is ready to make idli. Mix the batter really well with a ladle.



Grease the idli plates with oil, pour one ladle of batter to each hole and steam it for about 8-10 minutes.



When you insert toothpick it should come out clean, this shows the idli is cooked fully.

Take out the idli plates from the cooker, live it for about 5 min to cool down. Wet a flat spoon and scoop out the idlis from idli plate.



Serve this delicious and healthy idli with tomato chutney, coconut chutney, sambar or any chutney of your choice. I served this plate of healthy Kambu Idli with a bowl of Iji Thuvaiyal/Ginger Chutney.



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Have a great day and enjoy.



Until then I am signing off…



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Priya Anandakumar

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