Ingredients

• 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

Method 

1. 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.
2. 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.
3. Once the batter is not too thick nor too runny, mix all the other ingredients and grind it well.
4. Allow it to stand for 1⁄2 hour. The consistency of the batter should be like normal idli batter.
5. Whisk well. Grease the idli moulds with ghee and pour the batter into the moulds.
6. Steam them for 25_30 min till they turn into soft, fluffy ones.
7. Allow it to cool and remove them from the moulds.
8. Serve with Green chutney or coconut chutney.

Note

• 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