Ingredients
Ingredients needed to make Samai Idli
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1 cup Little Millet / Samai Arisi
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1/4 cup Urad Dal / Black Gram
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1/2 tsp Fenugreek Seeds / Methi
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Salt as needed
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Cooking Oil to grease
Instructions
How to make Little Millet Idli
Making the batter
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Wash and soak samai arisi / little millet for 3 to 4 hours. Rinse well until water turns clear.
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Similarly, wash and soak black gram / ulunthu along with fenugreek seeds separately.
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When ready to grind the batter, drain and take the soaked black gram / ulunthu and grind it till smooth and fine paste.
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Once the urad is very soft and airy texture, transfer the to a big vessel.
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Next, grind samai by adding water little at a time to a slightly coarse paste. Consistency of batter should not be too grainy nor fine paste.
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Now, mix both the batter together with required salt, mix well.
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Transfer the batter to a container that has enough room for the batter to ferment.
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Batter consistency should not be too thick or too thin. Ferment the batter for overnight.
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Once fermented, gently mix the batter and refrigerate right away if you are not going to use.
PIN This Samai Idli for Later! Step By Step Pictures for making Little Millet Idli Print Pin5 from 5 votes Healthy Samai Idli | How to make Little Millet Idli Learn how to make Little Millet Idli or this healthy Samai Idli with this fermented batter prepared with samai arisi, ulunthu. You can serve this with Sambar or any chutney varieties of your choice. CourseBreakfast, Brunch, Dinner CuisineSouth Indian KeywordHealthyADVERTISEMENT Dish, Little Millet Idli, Samai Idli By Cook MethodSteamed By DietDiabetic, Gluten Free, Healthy Recipes, Low CalorieADVERTISEMENT , Protein Rich Dish TypeIdli Varieties Prep Time10 minutes Cook Time15 minutes Soaking Time and Fermentation Time10 hours Total Time10 hours 25 minutes Servings8 numbers AuthorSrivalli Ingredients Ingredients needed to make Samai Idli
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1 cup Little Millet / Samai Arisi
-
1/4 cup Urad Dal / Black Gram
-
1/2 tsp Fenugreek Seeds / Methi
-
Salt as needed
-
Cooking Oil to grease
Instructions How to make Little Millet Idli Making the batter
-
Wash and soak samai arisi / little millet for 3 to 4 hours. Rinse well until water turns clear.
-
Similarly, wash and soak black gram / ulunthu along with fenugreek seeds separately.
-
When ready to grind the batter, drain and take the soaked black gram / ulunthu and grind it till smooth and fine paste.
-
Once the urad is very soft and airy texture, transfer the to a big vessel.
-
Next, grind samai by adding water little at a time to a slightly coarse paste. Consistency of batter should not be too grainy nor fine paste.
-
Now, mix both the batter together with required salt, mix well.
-
Transfer the batter to a container that has enough room for the batter to ferment.
-
Batter consistency should not be too thick or too thin. Ferment the batter for overnight.
-
Once fermented, gently mix the batter and refrigerate right away if you are not going to use.
Making of samai idli
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When you are ready to steam the idlis, fill the Idli pan with enough water and grease the idly plate with cooking oil or ghee.
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Take a ladleful of batter and drop into the dents. Once all the plates are filled, place in the pan.
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Cover and steam for 10 to 15 mins.
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Check if its done, switch off and keep it for 5 mins.
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Remove the idlis to a hot box and serve the samai idli with side dish of your choice.