Hey everyone, it’s Louise, welcome to our recipe page. Today, I’m gonna show you how to prepare a distinctive dish, sorghum and finger millet idli. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Hi dearzz, I keep thinking to give healthy and tasty recipes to you. Here is one such recipe Ragi cholam Dosa. Sorghum and millets grow in harsh environments where other crops do not grow well.
Sorghum and finger millet idli is one of the most popular of recent trending foods on earth. It is easy, it’s fast, it tastes delicious. It’s enjoyed by millions every day. Sorghum and finger millet idli is something which I have loved my whole life. They are fine and they look fantastic.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook sorghum and finger millet idli using 7 ingredients and 10 steps. Here is how you can achieve that.
The ingredients needed to make Sorghum and finger millet idli:
- Take 1/2 cup Finger millet
- Get 1/2 cup Sorghum or Jowar
- Make ready 1 cup Black gram
- Prepare 2 cups Idli ravva
- Prepare as required Water-
- Prepare as required Ghee/ oil-
- Take 1 teaspoon Salt
As it name suggest Raagi Idli (Finger Millet Idli) is made using Raagi. It's indeed very soft and healthy and a better alternate to Rice. Chola dosai is made with sorghum millet. Sorghum is also called as the big millet and looks similar to Quinoa.
Steps to make Sorghum and finger millet idli:
- Soak the millets for six hours and black gram for four hours.
- Grind them for about 20 to 30 min in a wet grinder by adding water to get a thick batter, thicker than that of dosa.
- Transfer the batter into a shallow vessel, put salt and add idli ravva.
- Divide the batter into two equal halves, one half keep in the fridge and the other half is left outside for fermentation.
- Before preparing the idlis mix the batter (in the fridge) with the one left outside. Donot stir much while mixing as stirring leads to hardened idlis.
- Now grease the idli trays with ghee/ oil.
- Take a small ladle, pour the batter on to the tray to get round shaped idlis.
- Keep the trays in idli container. Let them cook for 10 min on medium flame, and continue cooking for another 5 min on sim flame.
- If idli container is not available, a cooker can be used without putting the ‘weight’. Cooking time is same.
- Tastes good with coconut chutney.
Its an extremely healthy grain and is also gluten free. We will need equal quantity of urad dal, parboiled rice (idli rice) and sorghum millet (vellai cholam) for this recipe. Millets - Millets or Siruthaniyam varieties are all about today post. We can also make various dosa, idli, upma, pongal, pulao, sweets from millets, they can also be use in baking. Also known as African finger millet, red millet, ragi and very popular millet specially in Southern India.
So that’s going to wrap this up with this special food sorghum and finger millet idli recipe. Thank you very much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
