Finger millet and Sorghum Idli | How to make Finger millet and Sorghum Idli

By Abhinetri V  |  3rd Aug 2017  |  
4 from 1 review Rate It!
  • Photo of Finger millet and Sorghum Idli by Abhinetri V at BetterButter
Finger millet and Sorghum Idliby Abhinetri V
  • Prep Time

    6

    1 /2Hours
  • Cook Time

    15

    mins
  • Serves

    4

    People

6

1

About Finger millet and Sorghum Idli Recipe

Steamed food is very healthy.Here's a wholesome breakfast to start your day :relaxed:.

Finger millet and Sorghum Idli is delicious and authentic dish. Finger millet and Sorghum Idli by Abhinetri V is a great option when you want something interesting to eat at home. Restaurant style Finger millet and Sorghum Idli is liked by most people . The preparation time of this recipe is 390 minutes and it takes 15 minutes to cook it properly. Finger millet and Sorghum Idli is an amazing dish which is liked by the people of every region. By the help of this recipe you can definitely know how to make a perfect Finger millet and Sorghum Idli. Finger millet and Sorghum Idli is an amazing dish which is perfectly appropriate for any occasion. Finger millet and Sorghum Idli is delicious as well as healthy dish because it contains large amount of healthy nutrients. Surprise your family and friends by preparing this restaurant style Finger millet and Sorghum Idli at your home.

Finger millet and Sorghum Idli

Ingredients to make Finger millet and Sorghum Idli

  • Finger millet - 1/2 cup
  • Sorghum -1/2 cup
  • black gram - 1 cup
  • Idli rava - 2 cups
  • salt to taste
  • water - as required
  • ghee/oil - as required.

How to make Finger millet and Sorghum Idli

  1. Soak the millets in water for six hours. Simultaneously, soak black gram for four hours.
  2. Grind them for about 20 to 30 minutes in a wet grinder by adding water to get a thick batter, slightly thicker than that of dosa batter.
  3. Transfer the batter into a shallow vessel.Add salt and idli rava to it.Stir gently.
  4. Divide the batter into two equal halves. Keep one half in the refrigerator and the other half should be left at room temperature/outside the refrigerator for fermentation.
  5. Before preparing the idlis, mix the batter(i.e kept in refrigerator) with the one left outside.Donot stir much while mixing , as stirring leads to hardened idlis.
  6. Now grease the idli trays with ghee/oil.
  7. Take a small ladle, pour the batter onto the idli tray to get round shaped idlis.
  8. Ensure to add sufficient water in the idli container before steaming. Place the idli trays in the idli container. Allow them to cook on a medium flame for the former 10 minutes and the latter 5 minutes should be kept on a low flame.
  9. If a pressure cooker is used in place of idli container then do not put the vent weight/whistle on the cooker's lid. But the cooking time will be same.
  10. Switch off the flame when the idlis are steamed properly.
  11. Tranfer the steamed idlis into a serving plate. These idlis taste good when served with coconut chutney.

My Tip:

Stir the batter gently else the idlis may not turn soft and fluffy.

Reviews for Finger millet and Sorghum Idli (1)

Neha Dhingra2 years ago

Healthy and tasty!
Reply
Abhinetri V
2 years ago
Thank u dear @ Neha:relaxed: