Millets and Dal Idlis are a nutritious and wholesome variation of traditional idlis, incorporating millets and lentils.

I refer to these idlis as Millet Idlis, given that the primary ingredient is Barnyard millets, though you can opt for regular idli rice if preferred. This recipe offers an exceptionally healthy approach, incorporating a mix of nutritious dals into your breakfast, ensuring a long-lasting feeling of fullness.

Even consuming two small millet and dal idlis proves to be quite satisfying, especially when paired with sambar or any other accompaniment. Distinct from the regular idlis, these idlis possess a denser texture yet maintain a soft and grainy consistency.

It's a unique take on the familiar breakfast, boasting a combination of fiber, protein, iron, and a plethora of essential minerals and vitamins. These power-packed idlis serve as a healthy and nutritious kickstart to your day.

While I typically prefer fermenting the batter, I've included a pinch of Eno for those who wish to prepare the idlis immediately. However, I highly recommend using fermented batter, especially when serving kids and elders.

Ingredients:

• 1 cup millets ( barnyard ) or use 1 cup idli rice2 tbsp chana dal( bengal gram )

• 2 tbsp udad dal ( black gram )

• 2 tbsp toor dal ( split pigeon peas )

• 1/2 tsp Asafoetida powder.

• curry leaves.salt to taste.

• 4 red chillies

• A pinch of eno salt ( if you do not want to use eno, allow batter to ferment 8 hours )

  Method

• Soak the all the dals and rice /millets together for at least 4 hours. It is better to soak millets for longer hours . This gives more nutrition according to experts in Millets cultivation .

• Grind to a slightly coarse batter with red chillies, asafoetida powder.
  Remove batter, add salt, and add eno salt just before steaming idlis.

• Stir well, to create aeration.

• Batter will be thick, so dilute with very little water.Grease idli moulds, keep little batter on each mould.

• Steam till idlis are done around 10 to 12 minutes.

• Remove and serve nutritious healthy idlis with your favorite accompaniments.

  Recipe no 2

• Ingredients:

  • 1 cup mixed millets (such as foxtail millet, pearl millet, barnyard millet, etc.)

  • 1/2 cup split black gram lentils (urad dal)

  • 1/4 cup split yellow lentils (chana dal)

  • 1/4 cup red gram lentils (masoor dal)

  • 1 cup idli rice (or regular rice)

  • 1/2 cup poha (flattened rice)

  • 1/2 teaspoon fenugreek seeds

  • Salt to taste

  • Water (as needed)

  Instructions:

  1. Preparation:

     • Rinse the mixed millets, lentils, and rice together in water. Soak them in water for about 4-6 hours.

  2. Grinding:

     • Drain the soaked millets, lentils, rice, and poha. Grind them into a smooth batter using a blender or a wet grinder. Add fenugreek seeds to the batter while grinding. Add water as needed to achieve a thick, but pourable consistency.

  3. Fermentation:

     • Transfer the batter to a large bowl. Add salt and mix well. Allow the batter to ferment overnight or for about 8-10 hours in a warm place.

  4. Idli Steaming:

     • Grease the idli plates with a little oil. Pour spoonfuls of the batter into each idli mold.

     • Steam the idlis in a steamer for 10-12 minutes or until a toothpick inserted in the center comes out clean.

  5. Serving:

     • Allow the idlis to cool for a few minutes. Then, gently remove them from the molds.

     • Serve the Millets and Dal Idlis hot with sambar, coconut chutney, or any chutney of your choice.

  Note:

  • You can customize the millets used in the idlis according to your preference.

  • Adjust the ratio of lentils and millets to achieve the desired texture and taste.

  • The addition of poha (flattened rice) helps in making the idlis soft and fluffy.

  These Millets and Dal Idlis not only offer a healthy alternative to traditional idlis but also provide a good balance of carbohydrates, proteins, and other nutrients. Enjoy them as a nutritious breakfast or a light meal!
  

Notes

Note on nutrition a profile of Dals

Dal
It is high in carbohydrates whilst being virtually fat-free. It is also rich in the B vitamins thiamine and folic acid, as well as several minerals, notably iron and zinc.
Toor dal
Popular and a preferred dal for daily cooking to add to sambar, rasam and many gravies. It is very light , digestible, with protein, fiber, folic acid essential to prevent anemia.
it is low in calories and great for those on weight loss.
It also helps in controlling blood sugar levels.
Chana dal
Rich in B vitamins , helps to keep you energized. Full of fibre and helps diabetics to control blood sugar levels.It has potassium and folic acid. Chana dal is helpful in lowering cholesterol and prevention of heart disease.
Udad dal
A complete source of proteins., rich in Iron, folate, fibre, potassium and a good source of calcium.Boost energy levels.