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.

Kasuri Idli

 

            Idlis are a great and a healthy breakfast option. These traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar for a wholesome meal. They are also a great lunch box meal too. 

          Now how about turning them into something interesting and appealing? It is really fun creating them. So go ahead and make these idlis by adding some dry roasted kasuri methi (fenugreek leaves) for a change. 

• 3 cups idli batter
• 1/4 cup kasuri methi, dry roasted
• 1 tsp. oil to grease the idli moulds
• coconut chutney and sambar to serve

          In a bowl, mix the idli batter and the kasuri methi. Keep aside some to sprinkle on the top. 

          Spoon the batter into greased idli moulds. Sprinkle the remaining on the top of the idlis. 

          Steam for 13-15 minutes or till done. when it slightly cools down, demould them and serve with coconut chutney and sambar for a wholesome meal. 

Oats Thatte Idli (Tumkur Special Plate Idli)

          These are traditional Karnataka special Thatte idli, which literally translates to plate idli as they are steamed in a plate. I steamed in a greased steel tiffin box. They can also be steamed in dhokla plates. 

          They are a speciality from Tumkur region in Karnataka and is a very popular breakfast in and around Karnataka. You can enjoy these Thatte Idlis with sambar and chutney. So go ahead and give it a try by following a step by step pictorial recipe to prepare this healthy delicacy.


          

          I came across this type of Idli in one of the eateries here and I simply loved its amazing shape. So thought of giving it a try, but with a slight twist. 

          Instead of the usual rice, I added some powdered oats and a tempering to the urad dal batter. 

          This is an instant version as there is no fermenting required. So there is a lot of time saving. It is a great evening snack and a lunch box meal too. 

• 1 cup oats
• 1/3 cup urad dal (split black gram))
• salt to taste
• 1 tsp. ghee
• 2 tbsp. fresh grated coconut
• 2 tbsp. coriander leaves, chopped
• 1 tsp. eno fruit salt 

Tempering - 

• 1 tbsp. oil
• 1 tsp. mustard seeds
• 1 tsp. urad dal (split black gram)
• 1/4 tsp. asafoetida
• 1-2 green chilies, chopped
• 1 sprig curry leaves

          Soak the urad dal overnight. Then add some water and grind to a smooth paste. Keep aside.

          Heat 1 tsp. ghee and roast the oats for 2 minutes or till you get a nice aroma. Set aside to cool and then blend into a powder.

          Mix together dal paste, oats powder, salt to taste and required quantity of water to form a semi-thick batter. Keep aside. 

          Tempering - Heat oil in a pan. Temper with mustard seeds. After it stops spluttering, add the urad dal, asafoetida, green chilies and curry leaves. Sauté for a few seconds and switch off the flame.

          Pour this tempering over the oats batter. Add in the chopped coriander leaves and fresh grated coconut. Combine everything well.

          Just before steaming, Add the eno fruit salt to the batter and give it a stir. Pour the batter into a greased steel plate / tiffin box with a lid. 

           Steam for 15 minutes and set aside to cool. Then demould it and serve with sambar and chutney.

                       Mix dal paste, oats powder, salt & some water to form a semi-thick
                       batter. Keep aside. 

                       Heat oil & temper with mustard seeds. Then add urad dal, asafoetida,
                       green chilies & curry leaves. Sauté for a few seconds.

                       Pour this tempering over the oats batter. 

                       Add coriander leaves & coconut. Mix well.

                        Add eno fruit salt to the batter & give it a stir. 

                        Pour batter into a greased steel plate / tiffin box with lid. 

                        Steam for 15 min. When cool, demould it.

                                 Serve with sambar and chutney

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.

Designer Spinach Swirl Idli

          Idlis are a great  and a  healthy breakfast option. These traditional South Indian breakfast is anytime welcome with some coconut chutney and sambar for a wholesome meal. They are also a great lunch box meal too. 

          So how about turning them into something interesting and appealing in a designer form? It is really fun creating them. So go ahead and make these swirl idlis by adding some spinach puree for a real visual treat. So check out the step by step pictorial recipe prepare it.

• 2 cups idli batter (makes 8 idlis and 1 idli cake)
• 1-2 tbsp. spinach puree
• oil to grease the moulds

          In one cup add the spinach puree and mix well. Grease the idli moulds. Pour some white idli batter first, followed by the green batter and so on alternately pouring the batter.

          Steam for 15 minutes. De mould them when it slightly cools down and serve with chutney or / and sambar.