Millet Idli – Sort of Ansi
Just before we all got bouts of getting sick, I had made a large batch of idli batter. This time round it was a millet idli batter. All getting me some very perfect idlies. So idlies are these soft and comforting steamed rice and lentil sourdough buns. Traditionally, made with rice and lentils but there are plenty of variations. Today’s variation gets me millet idlies.
My Millet Idli Story
Earlier this week my son got sick. Really sick, but more like a stomach flu kind of sick, then it was me. Now it ended up being all of us. It is very nerve racking because none of want to visit the doctor. Fortunately, via a kind friend we figured out we did have a bug, just not the dreaded Corona. And, something like these idlies are perfect in small doses. These do not really taste very different from the regular rice based version, just a little heavier. They are however much richer in fiber with all the goodness of millet.
Ingredients and Proportions
The ratio that I have used for this is 2 cups of millet to 1 cup of skinless urad dal or white lentils. The batter ferments well in the instant pot. While it is best to make these idlis right away, the batter keeps well in the refriderator for about a week. You can also use some of this for idlies and some for making dosas. More on dosas later. While these are a hallmark of south Indian cuisine, they are very popular in my house. I find it extremely useful to have a batch of these idlis on hand. By the way the pre-made idlies freeze well too!
And after steaming, the instant pot rice setting works like a charm. And, I find the whole process of soaking, fermenting, and steaming all very comforting.
More Idli Ideas
These soft and steamy cakes are a comforting and nutritious meal idea. Other ways to get your idli action includes these classic idlies and a quicker semolina idli.
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Steamed Millet Idlies a whole take in the instant pot.
Ingredients
- 2 cups of millet (such as Bobs Red Mill)
- 1 cup of white skinless lentils (urad dal)
- 1 teaspoon fenugreek seeds (methi)
- 1 cup of rice flakes (poha)
- 1 and a half teaspoons salt
- Oil for greasing the moulds
Instructions
- Soak the millet with 2 cups of water and soak the white lentils with the fenugreek seeds with 2 cups of water 6 hours or overnight.
- The lentils would have absorbed most of the water, the millet should have some residual water, but it needs more water for grinding.
- In a heavy duty grinder such as the stone grinder or a vitamix, first grind the lentils. Grind them without adding extra water until they are smooth and fluffy. This is important for the softness of the idlies.
- Remove the lentil puree and place in the instant pot steel insert. Grind the millet well. This will take about the same time as the lentils but your will be left with some texture which is important and necessary.
- Add to the lentil mixture. Add in the rice flakes and the salt and mix everything together ideally with your hands.
- Place in the instant pot. Cover and place on yogurt setting for about 8 hours. I find this adequate for a well fermented batter.
- To prepare and steam the idlies. Place about 1 and 1/2 cups of water in an empty steel insert.
- Grease the idli moulds and fill with the batter. Leave some room for the idlies to rise do not overfill.
- Place in the instant pot and do the rice setting. Allow a natural release. Remove the idli mould, gently remove the idlies and serve warm with your favorite chutney or other accompaniment.
Notes
While this will take a little planning, it is very easy and fool proof in the instant pot.