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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.
Deciding to eat healthily offers marvelous benefits and is becoming a more popular way of life. Poor diet is a contributing factor in illnesses such as heart disease and high blood pressure which can place a drain on the economy. No matter where you look, people are encouraging you to live a healthier way of life but then again, you are also being encouraged to rely on fast foods that can affect your health in a terrible way. It is likely that many people assume it will take so much effort to eat a healthy diet or that they have to make a large scale change to their way of life. It is possible, however, to make several small changes that can start to make a good impact on our day-to-day eating habits.
Initially, you should be very careful when food shopping that you don’t unthinkingly put things in your basket that you no longer want to eat. For example, has it crossed your mind to check how much sugar and salt are in your favorite cereal? A great healthy alternative can be porridge oats which have been proven to be beneficial for your heart and can give you good sustainable energy at the start of the day. You don’t like eating oatmeal on its own, try adding fresh fruits that have other healthy nutrients and as such, one small change to your diet has been achieved.
As you can see, it is not hard to begin to make healthy eating a regular part of your daily lifestyle.
We hope you got insight from reading it, now let’s go back to sorghum and finger millet idli recipe. To cook sorghum and finger millet idli you only need 7 ingredients and 10 steps. Here is how you cook that.
The ingredients needed to cook Sorghum and finger millet idli:
- You need 1/2 cup Finger millet
- Provide 1/2 cup Sorghum or Jowar
- Use 1 cup Black gram
- Use 2 cups Idli ravva
- Use as required Water-
- Get as required Ghee/ oil-
- Provide 1 teaspoon Salt
Steps 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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