Saamai Idli / Parboiled Little Millet Idli

I am planning to post some breakfast recipes using millets. Today I am going to share the recipe to make Saamai / Little Millet Idli and Dosa.

It is always better to substitute a portion of the rice in a recipe with some millet. That is how I have substituted little millet in my ususal idli recipe

You will need 

Idli rice / Parboiled rice - 1 cup

Litlle millet - 1 cup (I have used parboiled little millets, you can use either parboiled or polished millets as per your choice)

Urad dal - 1/2 cup

Fenugreek seeds - 1/2 tsp

Salt - 1 1/4 tsp (the calculation is 1/2 tsp for 1 cup of grain)

Water - to soak the ingredients

Idli cooker or any stainless steel cups to steam

Take a bowl add the idli rice,urad dal and the little millet and rinse 2 to 3 times and add the fenugreek seeds and soak in water. I soaked them and kept it in the refrigerator overnight.

In the morning, grind everything together like you would for idli batter. Add salt and mix well before fermenting. 

Allow it to ferment for about 10 to 12 hours. In the picture below, you can see the level of the fermented batter above the marked line. I had put this line when I poured the batter in the container. 

Look at the fermented batter, it has small bubbles. 

Do not mix the batter. Just take laddle and fill the idli mould and steam for 10 minutes. 

In the picture below, look how the idlis are soft and spongy.  Hot millet idlis are ready with sambhar and tomato chutney. Serve hot for breakfast or dinner or even as an healthy evening snack. 

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