Hey everyone, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sorghum and finger millet idli. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Sorghum and finger millet idli is one of the most popular of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it is quick, it tastes yummy. They’re nice and they look wonderful. Sorghum and finger millet idli is something that I’ve loved my whole life.
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.
To begin with this particular recipe, we have to first 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:
- Prepare 1/2 cup Finger millet
- Take 1/2 cup Sorghum or Jowar
- Prepare 1 cup Black gram
- Take 2 cups Idli ravva
- Make ready as required Water-
- Take as required Ghee/ oil-
- Make ready 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 is going to wrap this up for this exceptional food sorghum and finger millet idli recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
