Wednesday, July 4, 2018

Proso Idly(Kanchipuram style)

Tried and tasted by Nivedita
Hi All,

South Indian's most favorite and most regular food! And the most healthiest breakfast anyone can have. Even while travelling, it is considered as the safest food as it is steamed. And here there is one more healthy addition to this traditional recipe. I have prepared these idlys using millet. Yes! I always use millet in one or the other way in my food. We call these millet as 'Siri Dhanya' also. Already everyone is talking or already written a lot about these millet and the benefits. So I am directly jumping to the recipe. 



Here I have used Baragu or Proso  with rice. Actually we can use any millet and the taste and texture comes out the same though the health benefit is different for each millet. But please keep in mind not to use millet daily or regularly as we all know too much is too bad, let it be any thing, right?
And what is this Kachipuram style?
I got the recipe from a TV show where Chef Rakesh Shethi was showing. I was surprised to see that curds goes into this idly. So thought of trying it. 


Ingredients :

Raw rice or idly rice - 1 cup
Porso - 1 cup
Urad dal - 3/4 cup
Methi seeds - 1 tsp
thick or medium poha - 1/4 cup
Fresh curd - 1/2 cup
Turmeric powder  - 1 tsp
Curry leaves - 2 tbsp, washed and chopped finely
Green chilly - 2, washed and chopped finely
Dash of hing
Ginger - 1 tbsp, cleaned and finely chopped
Fresh coriander - handful, cleaned and finely chopped
Salt to taste
Oil to apply to the idly mould.



Method :

  • Take the rice, methi seeds and urad dal  in a bowl and wash it twice. 
  • Take Porso in another bowl and wash it twice. 
  • Soak both in a separate bowls for 4-6 hours.
  • Half an hour before grinding, add poha to the rice bowl and keep it ready.
  • Grind both separately. 
  • Add very less water to porso before grinding as more water will not allow the millet to turn into paste. 
  • Mix both the batter properly  in one steel or glass vessel. 
  • Allow it to ferment either over night or till it becomes double. It always depends on the weather also. If the batter doesn't come up or doubles, then the idlys will not be soft. 
  • In the morning, or when you are ready to use the batter, 
  • Add the curd, green chilli, ginger, curry leaves and fresh coriander.
  • Add the salt and mix well. 
  • Keep the cooker or idly steamer on a gas stove with one cup of water. 
  • while the water becomes hot, grease the mould with oil and pour the batter in the mould. 
  • Take the idly stand and keep in a steamer or cooker, close it and steam it without the whistle(if using cooker) on high flame for 5 minutes and 2-3 minutes on low flame. Switch off the gas stove. Allow it to cool. 
  • Serve these softest idlys with your favorite chutney and sambhar or just like that with ghee. 
  • You can get some more idly, sambhar and chutney recipes Idly,Sambhar and ChutneyMangalore cucumber sambhar




Please let me know if you try this recipe.


Keep Smiling, 

17 comments:

Priya Suresh said...

What a lovely dish, am a great fan of kanchipuram style idlies and this proso idly is obviously my kind of food. Extremely prefect to enjoy with some spicy chutneys.

Shobha said...

Idlis are my favourite..What is porso Nivedita?

Nivedita Thadani said...

@Shobha, Proso is a kind of millet. http://www.isayorganic.com/blog/top-5-types-of-millets/ check here for more details. By the way the google is full of all the info about millet.

Mildly Indian said...

I use the same without any added rice, try that too comes out well.

CookWithRenu said...

Looks yum, I have used bajra ...will try this version too. Always in for such healthy food.

Priya Srinivasan said...

Millets are my favorite! Kanchipuram idly with varagu has come out perfect! Would love to enjoy it with a spicy chutney! Healthy and hearty breakfast to start ur day!

maria nasir said...

Wholesome and rustic, this recipe is the beauty of simplicity! The idlies look perfectly soft and must taste divine with chutneys and sambar, though I love the idea of serving with just ghee.

jayashree rao said...

Should try with porso, never made that way.

Jolly Homemade Recipes said...

Never heard about this idli before, what is perso actually & what other names of it. It looks so healthy and perfect texture.

Poonam Bachhav said...

Love adding millets to my daily meal Nivedita and this Kanchipuram style idly with pirso sounds a healthy yummy treat ..lovely share !

Poonam Bachhav said...

Love adding millets to my daily meal Nivedita and this Kanchipuram style idly with porso sounds a healthy yummy treat ..lovely share !

Poonam Bachhav said...

Love adding millets to my daily meal Nivedita and this Kanchipuram style idly with porso sounds a healthy yummy treat ..lovely share !

Parul Mehta said...

Wow Proso millet idlis.Healthy share.

Sapana Behl said...

This is a totally new recipe for me but it sure does sounds healthy.

Jagruti Dhanecha said...

Loving this tasty and healthier idli, I think we were talking about it a few months ago? Bas ab kanchipuram sari pahen ke ye idli khanai paregi :) super tasty.

firsttimercook said...

So nicely you have prepared these healthy idlis. love to try my hand for using porso

Nisha Ramesh said...

They have turned out so well. Soft and spongy with a good addition of healthy millets. Would love to try this soon.

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