Healthier Idly with Millets and White Sorghum/ Vellai Chollam (Ver 3)
Healthier idlies version 3 is made by adding Millets and Sorghum to the traditional idly recipe. They are rich in Iron, Fiber and many other vitamins and minerals. Adding these will not only make it more nutrition rich but also make it even more tastier. It might seem like a little big effort to prepare the batter, but most of it is idle time. And you will appreciate every effort you put in because you will have such a nutritious comfort food for the rest of the week. Enjoy Good Health with your family!
Serves: 15(3 Idly per serving)
Calories per idly:94
Calories per Serving:282; Carb- 59g; Fat- 1g; Fiber- 23g; Protein -9g
Soaking time: 8H Grinding Time: 1H 15M Fermentation time : 8H Cooking time: 5M Total time: 17H 20M
1 Cup Urad dhal (Black Gram)
3 Cups Idly Rice/ or any short grain rice
1 Cup Millet
1 Cup White Sorghum/ Vellai Chollam
1 Tsp Fenugreek Seeds
1.5 Tsp Salt
- Soak Rice, Millets, White Sorghum along with Fenugreek Seeds for 5 hours to overnight
- Soak Urad dhal separately for the same time.
- Grind Urad dhal by adding the soaked water as needed until it becomes soft and fluffy. It will take about 40-45 minutes in grinder. If using blender, it will take less time. Use ice cubes instead of water to prevent the batter from getting over heated.
- Grind rice and other ingredients until it is nice and soft.
- Pour into the Urad dhal batter, add salt and mix well with long spatula or hands. Hands works best and will also help with fermentation.
- Allow it to ferment. It will rise to 1 inch or may even double in volume. So, use container accordingly. [Fermentation will take 5-12 hours depending on the weather.
- A sour smell will come when it is properly fermented.
- Pour in idly mould or cups and steam for about 5-7 minutes.
- Serve with any chutney of your choice. Healthier, Nutritious and Delicious!
- To check if the batter is done, dip your finger in water and dip in the batter and it should come off clean.
- Batter should neither be thin nor very thick. It should be in smooth, denser flowy consistency.
- You can make soft dosas/ crepes with this batter
- If the weather is hot and humid it will take less time to ferment, if it is cold and dry it will take longer time like up to 12 hours.
- Use oven with lights on to maintain a warmer temperature. Preheat the oven to lowest temperature for 10 minutes, turn off the heat and then place the batter inside.
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