Introduction:-
Wholesome Barnyard Vegetable Millet Idli recipe is a wholesome recipe. It is a boon for those who are gluten allergic and heart patients. This recipe has majority of benefits. why ? because it is made by Barnyard millet. Barnyard millet also known as Sanwa rice is a wild seed, not a grain. It is a gluten free, rich in minerals and vitamins, low in carbohydrate, So this is definitely a weight loss and diabetic friendly recipe.
Ingredients:-
- Barnyard Millet – 1 cup
- Urad dal (white) – 1/2 cup
- Thick Poha/flattened rice – 1/4 cup
- All vegetables(finely chopped) – 1 cup including all (Carrots, green beans, capsicum, coriander leaves, green peas). Add as per your choice or availability.
- Fenugreek seeds – 1/2 tbsp
- Baking soda – 1/3 tsp (if required)
- Black pepper and Salt to taste
- Cooking oil for greasing.
Preparation:-
- Wash the Barnyard millet and urad dal thoroughly. Add fenugreek seeds, some water and soak it for about 4-5 hours.
- Drain the water and grind all soaked material into a smooth paste by adding a little water (make sure not to add too much of water). Consistency should be thick as rice idli batter. Add salt, allow the batter to ferment overnight for 7-8 hours.
Cooking Method:-
- In the morning, firstly soak the poha for 15 min.
- Now finely chop all the vegetables as per your choice.
- When the batter is nicely fermented, add all veggies and black pepper into the batter and mix well.
- Prepare idli steamer by adding some water, allow it to boil for steaming, grease the idli trays with some cooking oil. Pour the batter into them and start steaming for about 4-5 min on a medium flame.
- After 4-5 min check idli if it is looking fluffy, remove all idli from steamer.
Your Vegetable barnyard millet idli is ready to be served, enjoy it with sambhar and coconut/peanut/tomato chutney.
Tip:-
Fermentation is a healthy process. It helps in improving digestion and improving gut health by producing good bacteria like probiotics.
But If you wish to make this recipe more quickly, soak the millets, urad dal and fenugreek seeds overnight. In the morning, make a smooth paste, add 1/3 tsp of baking soda for quick fermentation.
Macros:
Calories: 80kcal
Carbs: 15g
Fat: 2g
Protein: 3g
Fiber: 3g
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