Proso Millet Spot Idli (Hyderabadi Fusion style)

 

          Spot Idli is a very popular Hyderabadi street food that is very interesting. It is not prepared in an idli stand and is not steamed either. Idli is generally prepared with a batter of rice and urad dal combo. But in this recipe, I have made use of Proso millet to prepare this unique style of Idli. So it is both diabetic and heart friendly as rice has been replaced with this wonder grain. 

          As Spot Idli is not steamed, it is prepared instantly on a pan / tawa on the spot on a bed of onion-tomato masala. I guess, hence the name. Butter is used generously along with idli podi. You can enjoy as it is or with coconut chutney. 

          In spite of replacing rice with millet, I will not term it as a healthy alternative as it is loaded with butter and spices. However, it can be relished on weekends for a great comfort meal. So check out the step by step pictorial recipe to prepare this yummy street snack. 

        

• 1 cup Proso millet
• 1/3 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 1 tbsp. oil
• 3 tbsp. butter
• 1 onion, chopped
• 1/2 capsicum, chopped
• 1 tsp. ginger, grated
• 1 tsp. garlic, grated
• 2 green chilies, chopped
• salt to taste
• 1/2 tsp. turmeric powder
• 1 tsp. red chili powder
• 1 sprig curry leaves
• 1 tomato, chopped
• 2-3 tbsp. coriander leaves, chopped
• 2 tbsp. idli podi

            Soak the millet, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency. Add salt to taste and keep in a warm place to ferment overnight. 

            Heat oil and 1 tbsp. butter in a pan / tawa and sauté the onion, ginger, garlic, green chilies and capsicum followed by salt to taste, turmeric powder and red chili powder.

           Then add the tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. butter. Sauté till tender. (Do not mash it completely). 

            Divide this masala into three portions on the pan. Now pour a ladle of the millet batter over each portion of the masala. Sprinkle some idli podi and coriander leaves. Cover and cook for 5-6 minutes till one side is done. 

          Gently flip it over and cook on the other side till they turn crisp. Add remaining butter at this moment. 

           When done, transfer to a serving plate. Garnish with a sprinkle of idli podi and chopped coriander leaves. 

            Serve this amazing Proso Millet Spot Idli with coconut chutney for breakfast or snack. 

                            Soak the millet, dal & fenugreek seeds in sufficient water overnight. 

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

                              Add salt to taste & keep in a warm place to ferment overnight. 

                       Heat oil & 1 tbsp. butter in a pan / tawa & sauté the onion, ginger,

                       garlic, green chili and capsicum .....

                             followed by salt to taste, turmeric powder and red chili powder.

                      Then add tomato, curry leaves, idli podi, coriander leaves and 1 tbsp. 

                       butter. Sauté till tender. (Do not mash it completely). 

                                  Divide this masala into three portions on the pan. 

                           Now pour a ladle of the millet batter over each portion of the masala. 

                           Sprinkle some idli podi & chopped coriander leaves. Cover & cook 

                            for 5-6 minutes till one side is done. 

                         Gently flip it over and cook on the other side till they turn crisp. Add 

                          remaining butter at this moment. 

                       When done, transfer to a serving plate. Garnish with a sprinkle of idli 

                        podi and chopped coriander leaves. 

                        Serve this amazing Proso Millet Spot Idli with coconut chutney for

                        breakfast or snack. 

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.

Foxtail Millet Idli Upma

             Check out this Upma recipe made from some leftover Foxtail millet idlis. 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. 

             As any leftover idlis are a great headache and not knowing what to do, we end up reheating the same and having it again the same boring way. So try making upma out of it. Tastes simply awesome and will disappear in no time. Enjoy it with some spicy chili garlic sauce instead of coconut chutney and see the difference. It tastes yummy. Serve it for breakfast, snack or as a lunch box meal. 

• 4-5 Foxtail Millet idlis, crumbled
• 2 tbsp. oil
• 1 tsp. mustard seeds
• 1-2 whole dry chilies, broken
• 1 sprig curry leaves
• 1 tsp. urad dal (split black gram)
• 1 onion, chopped
• 1 tsp. ginger, grated
• 1-2 fresh red / green chilies, chopped
• salt to taste
• 2 tbsp. roasted peanuts
• 2 tbsp. boiled black chickpeas
• 2 tbsp. green peas
• 1/2 tsp. turmeric powder
• 1 tsp. sambar powder
• 1 tbsp. coriander leaves, chopped
• 1 tsp. lemon juice

          Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the dry chilies, curry leaves and urad dal.

          Sauté for a few seconds and add the onion, ginger and fresh chilies. Sauté till light brown.

         Now add the crumbled idli, salt, turmeric powder, sambar powder, boiled chickpeas, green peas and roasted peanuts. Stir fry on a medium flame for 2-3 minutes. 

          Switch off the flame and add the coriander leaves and lemon juice. Toss well and serve along with chili garlic sauce or coconut chutney for sumptuous breakfast.

Foxtail Millet Idli

          As millets in general are very popular these days, I keep experimenting with various types of them. So let me share a idli recipe made with foxtail 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 foxtail millet idli and relish for breakfast / brunch with coconut chutney and sambar.

• 1 cup foxtail millet
• 1/2 cup urad dal (split black gram)
• 1/2 tsp. fenugreek seeds 
• 1 tsp. oil to grease the idli moulds
• coconut chutney & sambar to serve

           Soak the millets, dal and fenugreek seeds in sufficient water overnight. Grind into a smooth paste and make a batter of pouring consistency.

          Keep in a warm place to ferment overnight. Grease the idli moulds and ladle the batter into it. Steam for 12-15 minutes. 

          Set aside to cool for some time. Then demould with the help of a spoon and serve them hot with coconut chutney and sambar for a healthy, sumptuous breakfast.