Samai idli—little millet idli Recipe

Cooking Directions

• STEP 1.Wash and soak little millet, urad dal, and fenugreek seeds separately for 4-5 hours.
• STEP 2.Grind the soaked urad dal and fenugreek seeds to a smooth batter.
• STEP 3.Grind the soaked little millet to a slightly coarse batter.
• STEP 4.Mix both the batters together and add salt. Ferment overnight or for 8-10 hours.
• STEP 5.Grease the idli plates and pour the batter into the molds.
• STEP 6.Steam the idlis for 10-12 minutes or until cooked through.
• STEP 7.Remove from the steamer and let them cool for a few minutes before unmolding.
• STEP 8.Serve hot with coconut chutney and sambar.
• STEP 9.Store any leftover idlis in an airtight container in the refrigerator for up to 2 days.

Cooking Tips

• Make sure to soak the little millet, urad dal, and fenugreek seeds for the recommended time to ensure proper fermentation.
• You can add grated carrots, chopped cilantro, or grated coconut to the batter for added flavor and texture.
• To make the idlis even softer, you can add a handful of cooked rice while grinding the batter.
• If you don't have an idli steamer, you can use a regular steamer or a pressure cooker with a steamer attachment.

Storage and Serving

• Serve the samai idlis hot with coconut chutney and sambar.
• Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days.
• To reheat the idlis, steam them for a few minutes or microwave them for 30 seconds to 1 minute.