Millets like kuthiraivali, samai, varagu can be easily replaced for rice and very healthy too.The idli turns out good. You get all the benefits from these millets and a filling breakfast.I prepared these idlis in mini idli moulds and made sambar idlis. Dip these mini beauties in the bowl full of sambar and enjoy your breakfast.
Kodo millet / varagu rice – 1 cup
Small millet /Sama rice - 1 cup
Barn yard millet /Kuthirai vali rice - 1 cup
Idli rice - 1 cup
Urad dal – 1 cup
Rice flakes / aval - a handful
Salt - to taste
Soak kodo millet, small millet, barn yard millert, idli rice and aval together for 4 hours.
soak urdad dal in a separate bowl for one hour..
Grind urad dal till it becomes soft.
Then grind rice to rawa consistency batter.
Mix both therice batter and urad dal batter well adding needed salt.
Allow it to ferment for 8 to 10 hours.
Prepare idlis pouring batter into the mini idli moulds and steam for 10 to 15 minuted or till done.
Mini Multi Millet idli is readyto serve.
METHOD OF MAKING SAMBAR FOR MINI MULTI MILLET IDLIS
Thuvar dhal - ½ cup
Masoor dal - 1’2 cup
Turmeric powdr - 1/2 tsp
Small onions - 1 cup
Tomatoes - 2 nos(finely chopped)
Tamarind - medium sized lemon
Salt - to taste
Sambar powder - 1 tbsp
Curry leaves - for garnishing.
INGREDIENTS FOR WET GRINDING
onions chopped - ½ cup
Tomatoes chopped - ½ cup
Urad dal - 1 tsp
Red chillies - 4 nos
Methi seeds - ¼ tsp
Oil - 1 tsp
Fry the above ingredients in a tsp of oil and grind to a smooth paste.
INGREDIENTS FOR SEASONING
Oil - 1 tbsp
Mustard seeds - ½ tsp
Cumin seeds - ½ tsp
Methi seeds - ½ tsp
Red chillies - 2 nos
Pressure cook both the dals adding turmeric powder and enough water.
Soak tamarind in hot water for 15 minutes
Heat a pan add oil add cumin seeds, methi seeds, mustard seeds, red chillies,when it splutters add small onions,a pinch of salt and fry till translucent.
Add chopped tomatoes and fry for few seconds and pour the tamarind extract, turmeric powder, sambar powder, salt and allow to cook for 15 minutes in a medium flame.
Add the ground mixture to the cooked tamarind puree, required salt , enough water and allow to boil for 5 minutes in a medium flame.
Garnish it with curry leaves .
Sambar is ready to serve.
Arrange the mini idlis in a bowl and pour sambar over the idlis and serve hot.