Barnyard Millet Kanchipuram Idli (South Indian Breakfast)

 

            Millets are very popular these days, So let me share an idli recipe made of Barnyard millet. This wonder grain is both diabetic and heart friendly. It is a great substitute to rice and has a lot of health benefits and antioxidants. So do try this yummy millet idli and relish for breakfast / brunch with coconut chutney and sambar. Do check the step by step pictorial recipe to prepare this amazing comfort meal.

          Kanchipuram idlis are slightly different from the usual idlis. A tempering of mustard seeds, cumin seeds, crushed black pepper, broken cashew, urad & chana dal, grated ginger, chopped green chilies, asafoetida and curry leaves in ghee is poured into the batter before steaming.

          Another unique feature is that idli moulds are not used to steam them. Instead, greased small tumblers or containers are made use of to prepare these Kanchipuram idlis. 

Ingredients - 

• 1 cup Barnyard millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• a pinch of asafoetida
• 1/4 tsp. dry ginger powder
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

Tempering - 

• 1 & 1/2 tbsp. ghee
• 1/2 tsp. mustard seeds
• 1/2 tsp. cumin seeds
• 8-10 cashew nuts, broken
• 1 tsp. urad dal
• 1 tbsp. chana dal
• 1 tsp. black peppercorns, coarsely pounded 
• 1-2 green chilies, chopped
• a pinch of asafoetida
• 1 tsp. ginger, grated
• 1 sprig curry leaves

          

          Wash the millet, urad dal and fenugreek seeds well and soak in sufficient water overnight or for a minimum of 4 hours. Wash again and rinse. 

          Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste, dry ginger powder and asafoetida. Mix well and keep aside to ferment overnight or for a minimum of six hours. 

          Just before steaming the idlis, heat ghee in a pan and temper with all the mentioned ingredients. Sauté for a minute and pour this tempering over the prepared batter. Give it a mix.

          Grease the tumblers / small containers and ladle the batter into it. Fill only 3/4 of the tumbler.

          Steam for 12-15 minutes or till a knife inserted into it comes out clean. Time may vary depending on the height of the tumblers.

          Set aside to cool for some time. Then demould with the help of a knife dipped in water.  Serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.

                       Take 1 cup Barnyard millet, 1/2 cup urad dal & 1/2 tsp. fenugreek seeds.

                      Wash them well & soak overnight or for a minimum of 4 hours. Wash 

                      again and rinse. 

                       Grind into a smooth paste & make a batter of pouring consistency. Add 

                       salt to taste, dry ginger powder & asafoetida. 

                      Mix well & keep aside to ferment overnight or for a minimum of six hours. 

                     Just before steaming the idlis, heat ghee in a pan & temper with all the 

                     mentioned ingredients. Sauté for a minute.

                                 Pour this tempering over the prepared batter. Give it a mix.

                           Grease the tumblers / small containers & ladle the batter into it. 

                           Fill only 3/4 of the tumbler.

                         Steam for 12-15 minutes or till a knife inserted into it comes out clean. 

                         Set aside to cool for some time. Then demould with the help of a knife

                         dipped in water.  

                             Serve them hot with coconut chutney and sambar for a healthy, 

                             sumptuous breakfast.