- Barnyard millet (Samo, vrat ke chawal): 1 cup
- Curd: 1⁄2 cup (A2 dahi)
- Bottle gourd grated : 4 tbsp
- Sendha namak/Pink Himalayan salt : to taste
- Oil /ghee: to grease the moulds.(cold pressed oil or A2 ghee)
- Ginger-chilli paste: 1 tbsp
- Simply soak your millet in 3-4 times the amount of water overnight (or at least 6 hours). This is simply to help make the grain more digestible so you can get at the nutrients inside.
- After the process above begin the fermentation process by soaking the millet in curd and keeping it in warm place for four to five hours untouched.
- Once the batter is not too thick nor too runny, mix all the other ingredients and grind it well.
- Allow it to stand for 1⁄2 hour. The consistency of the batter should be like normal idli batter.
- Whisk well. Grease the idli moulds with ghee and pour the batter into the moulds.
- Steam them for 25_30 min till they turn into soft, fluffy ones.
- Allow it to cool and remove them from the moulds.
- Serve with Green chutney or coconut chutney.
- Millets are gluten free and rich in fibre, thereby aid in easy digestion.
- An amazing protein option for fellow vegetarians.
- Always taste the bottle gourd prior use, especially the ones which are brown or has developed a bitter flavour as it may contain toxins.
- Millets are seeds not grains thereby used for fasting.
- Can be enjoyed with Sambhar and Coconut chutney