23 Nov Kodo Millet Kanchipuram Idli
Kodo Millet Kanchipuram Idli replaces rice with Kodo Millet in traditional Kanchipuram idli which is a popular version of idli in Tamil Homes. The traditional recipe uses rice and urad dal. This is a very nutritious breakfast and dinner item.
It used to be a favourite in our home when I was a kid. We used to make it with raw rice. This recipe comes from my grandmom who was a great cook. I have, as usual, tweaked it and have substituted rice with Kodo Millet.
This is an instant idli. You can make this flour mix in bulk and store in the refrigerator. When you have forgotten to soak for idli or when sudden guests drop in, this comes in handy.
I have used Kodo Millet. However I guess it should come out well with other millets as well. Also, I have used groundnut curd for vegan varaition.
Kodo Millet Kanchipuram Idli
- 1/2 cup kodo millet
- 1/4 cup urad dal
- salt to taste
- 1 tsp black pepper
- 1 tsp cumin seeds
- 2 tsp dry ginger powder
- 1/2 cup groundnut curd (you can use normal curd)
- curry leaves
- 2 tbsp oil
- Wipe the millet and dal with clean towel.
- Pulse them together in a mixer to fine rawa consistency. Yields around 1 cup flour.
- Crush the pepper and jeera in a morter and pestle coarsely.
- Boil ½ cup water and add to the flour mix along with salt.
- Cover and leave for 15 minutes till the flour absorbs all water.
- Add the curd and mix well. If required add some water / more curd to bring it to idli batter consistency.
- Heat oil in a pan.
- Once the oil becomes hot, switch off the flame and add pepper, jeera, ginger powder, asafoetida and curry leaves.
- Pour over the batter and mix well.
- Pour in idli moulds and steam for 8 to 10 minutes.
- If you do not have ginger powder, you can use finely chopped fresh ginger.
- As a variation, you can add grated carrots, grated pumpkin, etc to the batter.
These idlis should be eaten hot. Serve with coconut chatni and Flax seeds Molaga Podi
You may also check for more nutritious breakfast recipes here