Millet Idli

Ingredients

• kodo millet rice – 180 g
• little millet rice – 180g
• Barnyard millet rice 180g
• Foxtail millet rice 190g
• Black gram dhal – 250 g
• Fenugreek seeds – 20 g
• Salt – as required

Method

Serve hot with chutney.

Soak small millet rice and black gram dhal separately for 4 hours and grind coarsely.

Add salt, mix it evenly and allow it to ferment overnight.

Pour batter into idliplates and steam cook for 10-15 minutes.