For Day 2 Week 2 of BM #43, here is a gluten free and healthy breakfast which can be consumed as part of fasting for Navrathri.
These were soft and spongy but slightly different in texture and taste from the regular idlis. But they were very filling and much appreciated at home.
Ingredients -
Sama / Little Millet 1 cup
Sago / Saggubiyyam/ Sabudana 1/2 cup
Salt as needed
*Baking Soda or ENO Fruit Salt 1/2 tsp
*Notes - Since the batter was very well fermented I felt that the usage of ENO or Baking soda can be avoided. But I added half the quantity of ENO and later I felt that it would have been better to add the recommended amount of ENO.
Method Of Preparation -
Wash and soak the little millet and sago in about 3-4 cups of water for about 4-5 hours.
Grind them with as little water as possible to get a smooth batter. (There were small bits of sago in my batter which was okay.)
Add salt and set aside in a warm place for fermentation. (I set aside for about 12 hours by which time the batter was very well fermented.)
Add a little baking soda (I used ENO), gently mix and divide the batter in the Idli moulds. Steam for about 15 minutes. Let it cool for 5 minues and then remove from the moulds.
Serve it with Peanut Chutney or Coconut Chutney for a filling breakfast.
Preparation Time 10 min + Fermentation Time 10 hours + Cooking time 15 min
Makes 16 idlis
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interesting.. and wow round and soft idlys..
wow thats a super healthy and yummy millet idli :) looks yumm !!
Looks very delicious .. Nice recipe..
Fantastic. .these look so so gorgeous. .perfectly done. .With a beautiful texture. Bookmarking.
Harini, your presentation looks fantastic..such a healthy option..
Healthy and inviting idlies...
Very easy and different idli.
Idlis made more healthier. Do they rise like the regular idlis?
These idlis are completely new to me. I've never used sama before, will have to look for it in the Indian store.
This is a nice idea. We usually make wadas of this combination. Should try idlis.
amazing texture 0 look so soft