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Before you jump to Sorghum and finger millet idli recipe, you may want to read this short interesting healthy tips about Make Healthy Eating A Part of Your Life.
Healthy eating is today much more popular than it used to be and rightfully so. There are a number of illnesses related to a poor diet and there is a cost to the overall economy as people suffer from health problems such as heart disease and high blood pressure. There are more and more efforts to try to get people to lead a healthier lifestyle and all the same it is also easier than ever to rely on fast, convenient food that is very bad for our health. It is likely that a lot of people assume it will take a lot of effort to eat a healthy diet or that they have to make a large scale change to their way of life. In reality, however, merely making a couple of minor changes can positively affect everyday eating habits.
One initial thing you can do is to pay close attention to the choices you make when you’re shopping as you probably purchase a lot of items out of habit. For example, have you ever checked how much sugar and salt are in your breakfast cereal? A superb healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy each day. By adding fresh fruit, you can make oatmeal taste better and, before you know it, you will have made a healthy change to your diet.
Thus, it should be quite obvious that it’s not at all hard to add healthy eating to your daily lifestyle.
We hope you got benefit from reading it, now let’s go back to sorghum and finger millet idli recipe. You can cook sorghum and finger millet idli using 7 ingredients and 10 steps. Here is how you achieve that.
The ingredients needed to cook Sorghum and finger millet idli:
- Provide 1/2 cup Finger millet
- You need 1/2 cup Sorghum or Jowar
- Provide 1 cup Black gram
- Prepare 2 cups Idli ravva
- Take as required Water-
- Use as required Ghee/ oil-
- You need 1 teaspoon Salt
Instructions to make Sorghum and finger millet idli:
- Soak the millets for six hours and black gram for four hours.
- Grind them for about 20 to 30 min in a wet grinder by adding water to get a thick batter, thicker than that of dosa.
- Transfer the batter into a shallow vessel, put salt and add idli ravva.
- Divide the batter into two equal halves, one half keep in the fridge and the other half is left outside for fermentation.
- Before preparing the idlis mix the batter (in the fridge) with the one left outside. Donot stir much while mixing as stirring leads to hardened idlis.
- Now grease the idli trays with ghee/ oil.
- Take a small ladle, pour the batter on to the tray to get round shaped idlis.
- Keep the trays in idli container. Let them cook for 10 min on medium flame, and continue cooking for another 5 min on sim flame.
- If idli container is not available, a cooker can be used without putting the ‘weight’. Cooking time is same.
- Tastes good with coconut chutney.
It's indeed very soft and healthy and a better alternate to Rice. Millets - Millets or Siruthaniyam varieties are all about today post. We can also make various dosa, idli, upma, pongal, pulao, sweets from millets, they can also be use in baking. Also known as African finger millet, red millet, ragi and very popular millet specially in Southern India. Chola dosai is made with sorghum millet.
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