INGREDIENTS
- 1 cup varia rice (samo rice)
- 1 cup foxtail millet
- 1 cup jowar
- ½ cup bajra
- ½ cup ragi
- ¼ cup sabudana (sago)
- 1 ¼ cups urad dal
- 1 teaspoon methi seeds (fenugreek)
- Salt as per taste
METHOD
- Measure all the ingredients and wash them. Soak the sabudana with the millets for 7 to 8 hours.
- Wash and soak the urad dal and methi separately. Urad dal can be soaked for about 4 hours.
- Grind the urad dal and methi. Keep it aside. After that, grind all the millets to a smooth paste.
- Mix the 2 batters together by hand. Add salt as required. Cover and keep the batter for 10 to 11 hours to ferment.
- Take the required quantity of batter in a vessel and keep the rest away for later.
- Add a little water and mix well. Pour the batter into greased idli moulds, filling them ¾ths.
- Pour the required amount of water in an idli or normal cooker and after it boils, place the idli moulds in the cooker. Steam for about 15 to 20 minutes on a medium low flame.
- After the cooker cools down a bit, remove the idlis from the moulds. Enjoy them with podi or chutney.
A teacher by profession and a passionate home chef and blogger, Antara Basu De is a Bengali who lives in
Bengaluru with her family. Cooking is her stress buster. She loves to style her food and capture
it on her camera. For her recipes, you can follow her Instagram page @antarabasu9 and YouTube channel
MyCookMyBook.
