MULTI MILLETS MINI SAMBAR IDLIS.

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.

INGREDIENTS

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

METHOD

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

Ingredients

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

METHOD

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.