Finger Millet And Sorghum Idli Recipe

Cooking Directions

• STEP 1.Wash and soak finger millet, sorghum, and urad dal separately for 4-6 hours.
• STEP 2.Grind the soaked ingredients separately to a smooth batter using a little water.
• STEP 3.Mix the batters together, add salt, and allow it to ferment overnight.
• STEP 4.Grease the idli plates with oil and pour the batter into each mold.
• STEP 5.Steam the idlis for 10-12 minutes or until cooked through.
• STEP 6.Remove the idlis from the molds and serve hot with coconut chutney and sambar.

Cooking Tips

• You can add a handful of cooked rice while grinding the batter for softer idlis.
• Ensure the batter is well-fermented for light and fluffy idlis.
• If the batter is too thick, add a little water to adjust the consistency.

Storage and Serving

• Leftover idlis can be stored in an airtight container in the refrigerator for 2-3 days.
• To reheat, steam the idlis for a few minutes or microwave them for 30 seconds.
• Serve the idlis hot with coconut chutney, sambar, or any other accompaniment of your choice.