Tried and tasted by Nivedita
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.
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.
- 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 Chutney, Mangalore cucumber sambhar
Please let me know if you try this recipe.