Millet Idly with coconut chutney and onion coconut chutney

Millet idly with chutney

Idly is one of the popular South indian breakfast which is very low calorie food. Today  I am giving Idly with millets. Millets are very healthy and good for diet.I have used 2 variety of millets ,Foxtail millet and Barnyard millet combined with urad dal and little rice. Let us see how to make this.

Ingredients

  • 1 cup Foxtail millet
  • 1cup Barnyard millet
  • 1 cup idly rice
  • 1 cup de husked whole urad dal
  • 1/2 tsp methi seeds.

Method

Wash and soak all the Ingredients together for 4 hours.
Grind well. Add salt and mix . Do not make very smooth paste.

Keep the batter for fermentation atleast 9 to 10 hours. Let it ferment nicely.
Grease idly moulds and pour the batter in each moulds.

Take pressure cooker or Idly cooker . Add water.

Keep the idly moulds inside the cooker. Close it with a lid.

Steam cook for 12 to 15 minutes.

Tips….If you are staying in a cold place and the batter didn’t come up well then add very little soda and mix before making idly.

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I made coconut chutney and onion chutney as side dishCoconut chutney.

Ingredients for Cococnut chutney.

  • 1 cup grated fresh coconut
  • Green chillies
  • 4 peppercorn size tamarind.
  • Salt to taste.

Grind all these adding little water at the end.

Seasoning

Heat 1 tsp oil add mustard,urad and channa dal, curry leaves and little hing. When done pour over chutney

Onion coconut chutney

  • 1/2 cup grated fresh coconut
  • 1 big or 2 medium size chopped onions
  • 1 tsp urad dal
  • 1 red chilly and 3 green chillies
  • Little tamarind ( 4 pepper corn size)
  • Salt
  • Very little coriander  leaves

Heat 1/2 tsp oil. Fry urad dal . When it turns brown add  both the chillies . Then add tamarind. Saute.

Add chopped onions and saute .At the end add coriander leaves Saute and switch off fire.
Grind all these with fresh coconut . Add salt.

Seasoning

Heat 1 tsp oil add mustard,urad and channa dal, curry leaves and hing. When done pour over the chutney.

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