THINAI IDLI RECIPE-FOXTAIL MILLET IDLI
- Product Code: REC16
Wash and soak millets and dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal. Grind urad dal until light and fluffy adding water from time to time. Grind millets adding water little at a time to a slightly coarse batter. Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The batter should not be too thick nor too thin.
Fermenting time differs according to weather conditions.
You can use a steamer or idli cooker to make idlis. Bring water to boil first. Then grease the idli mold or mould with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean. After it cools a little, remove the idlis from the mold or mould and serve hot with sambar or chutney of your choice.
You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.