10/14/2015 Barnyard millet Idli / Kuthiraivali idli http://priyakitchenette.com/2013/12/barnyardmilletidlikuthiraivaliidli/ 1/6 BARNYARD MILLET IDLI / KUTHIRAIVALI IDLI DECEMBER 30, 2013 BY PRIYA SHIVA — 5 COMMENTS PRINT RECIPE Idli is a popular South Indian breakfast usually made with rice. This has a slight variation as instead of using rice, I have used barnyard millet. Barnyard millet is high in fiber and rich in minerals and acts as antioxidant. The are gluten-free, low on sugar and will be helpful for weight management. I have started using millet in daily diets knowing its benefits. So, sharing a step-wise recipe for a healthy breakfast and hope you all enjoy it too. looking for something? ABOUT THE AUTHOR My name is Priya Shiva and I’m the author, photographer, recipe writer and editor of this blog. Apart from all things that are food, I am a social media consultant, a hard core foodie and passionate cook. Read More… » RSS - Posts » RSS - Comments SUBSCRIBE TO BLOG VIA EMAIL Enter your email address to subscribe to this blog and receive notifications of new posts by email. Email Address SUBSCRIBE HOME ABOUT ME RECIPE INDEX MY ACHIEVEMENTS CONTACT ME
Idly is a famous south indian food which provides high protein and carbohydrates.
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Idli is a popular South Indian breakfast usually made with rice. This has a slight variation as instead of
using rice, I have used barnyard millet. Barnyard millet is high in fiber and rich in minerals and acts as
antioxidant. The are gluten-free, low on sugar and will be helpful for weight management. I have
started using millet in daily diets knowing its benefits. So, sharing a step-wise recipe for a healthy
breakfast and hope you all enjoy it too.
looking for something?
A B O U T T H E A U T H O R
My name is Priya Shiva andI’m the author, photographer,recipe writer and editor of thisblog. Apart from all things thatare food, I am a social mediaconsultant, a hard core foodieand passionate cook. Read More…
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2) Now grind the lentil with fenugreek seeds in your wet grinder or mixie with enough water to make a
smooth batter.
3) Next grind the millet with water.
4) Transfer the content in a pan and add some salt to taste and mix it well. If you feel the batter is too
thick add some more water. Do not make the batter too runny, it should be of pouring consistency.
5) Keep it overnight or 7-8 hours for fermentation.
5) Grease the idli plates with some cooking oil and fill it with the fermented batter. Steam it in yourcooker on medium flame for 10 minutes and serve it hot with some sambar or chutney.I have served it with some Spicy Idli Chutney Powder – Click here for recipeYou can also serve it withsome coconut chutney and sambar.