Whole Bajra Idli / Sajjala Idli ~ Tamalapaku

Whole Bajra Idli / Sajjala Idli

Lets start the new year trying to eat healthy! A few baby steps leading to eating whole grains. Here I am after a failed attempt at making Whole Bajra Idli, blogging about how I managed to get a good result!! I altered the proportions (not much though) and let the batter properly ferment (which was the major mistake I made earlier) and made idlis. True to my gut feeling, Bajra Idli tasted like the regular idli barring a slight difference in taste which can be ignored as the accompaniment used to eat the idli can cover it up! The idlis were surely fluffy but not too soft as compared to the regular Whole Urad Idlis. This is surely one great way to use this grain in our diet. Since it is used in a fermented form, its easy on our tummies too!

Anyway feel free to alter the proportions to suit your taste. Here is how we had it for breakfast!

Ingredients -

Whole Bajra/Sajjalu/Millet 1 cup
Urad Dal 1 cup
Idli Rava 3 cups
Salt as required

Method Of Preparation -

Soak urad dal and whole bajra for 6-8 hrs.

Wash and soak Idli rava for 30 min.

Grind urad dal and bajra to a fine paste adding water as needed.

Mix the ground batter with the soaked (and excess water squeezed out) idli rava and salt.

Keep the batter covered and in a warm place for fermentation.

Care should be taken to put the batter in a big container as the fermented batter sometimes overflows making a mess!

It would take about 6-8 hrs depending on the room temperature. I usually keep in a wam oven with the light switched on.

After the batter has fermented, mix well and if the consistency of the batter is not suitable, add water to the batter.

Pour a ladle ful of batter on greased idli plates and steam them for 15 min.

Serve with Peanut/Coconut Chutney and/or Sambar.

Linking these idlis to 'Anyone Can Cook' hosted by Umm Mymoonah.

Preparation Time 15-20 min (Excluding the soaking and fermenting time)
Makes about 40 Idlis

Posted by Harini on Sunday, January 2, 2011

categories: Bajra, Beans And Dals, Breakfast, Grains and its Products, Idli rava, Idlis, Millet Recipes, Urad Dal (Minapa pappu) |

9 comments

Unknown Says:

January 2, 2011 at 9:03 PM
wow, very very innovative dear, love them.
Priya Sreeram Says:

January 2, 2011 at 11:06 PM
good one !
Soumya Says:

January 2, 2011 at 11:24 PM
very healthy and delicious idli
Priya Suresh Says:

January 3, 2011 at 2:46 AM
U guys rocks, wat a healthy idli, simply awesome..
Kurinji Says:

January 3, 2011 at 3:50 AM
Healthy idly...
Happy New Year 2011 !!!

Pongal Feast Event

Kurinji
Umm Mymoonah Says:

January 4, 2011 at 9:12 AM
Very nutritious, looks soft and fluffy. Thank you for linking with Any One Can Cook.
kaustubh Restaurant Says:

January 14, 2011 at 6:42 AM
One factor that hit me the most is the amount of higher intelligence and considered put up for this post, excellent effort by you and totally from this world imagination and also logic there. Finest of luck
Anonymous Says:

January 30, 2011 at 5:42 AM
Really a big thanks on writing such a informative article.
Dwarka Restaurants Says:

January 30, 2011 at 5:43 AM
Really a big thanks on writing such a informative article.

Tamalapaku