Barnyard Millet Fried Idli 


Barnyard millet fried idli. One more easy healthy and delicious recipe for fasting people. 

Barnyard millet is not only used in fasting these gluten free barnyard millet is highly nutritious. These millets are more nutritious than rice and wheat. These are rich in vitamins, protein, minerals, calcium, iron etc. 

Because of gluten free and low glycemic index its suitable for those people who are allergies or intolerance of wheat. Barnyard millet is good for diabetic and perfect for weight loss.

I have used this millet to make idli. Didn’t use fruit salt so it is not super soft like normal idli but after shallow frying with spices it is delicious. Fasting or feasting its a healthy option for breakfast.

Recipe 



Barnyard millet or sama chawal – 1 cup 

Tapioca sago or sabudana – 1/2 cup 

Rock salt or sendha namak to taste

Mustard seeds or rai – 1 teaspoon 

Cumin seeds – 1/2 teaspoon 

Curry leaves – 10 – 12

Lemon – 2 

Baking soda – 1/2 teaspoon

Green peanut chutney – 2 – 3 tablespoon 

Water chestnut flour if require 

Clarified butter/ghee or oil – 2 tablespoon 
Coriander leaves – handful chopped 
Dry red chilli – 1 – 2

Method 



Soak barnyard millet and tapioca sago separately overnight. 

Next day drain the water and grind. Don’t add water. You don’t need water to grind tapioca sago or sabudana. But for millet or sama chawal use very little if require. 

Mix both. Add rock salt and keep aside for 1/2 an hour. Now stir well. The batter should be thick but pouring. If your batter is runny add some water chestnut flour or singhara atta. I have used 2 – 3 tablespoon. You can use more if require. 

Grease the idli moulds with ghee/clarified butter or oil. Mix 1/2 teaspoon baking soda with the juice of 1 lemon. Add in the batter. Give a good stir. Fill 3/4 with the  batter and steam for 6 – 7 minutes. I have made it in microwave. 

Demould the idli. Cut them into  4 pieces. 

Heat 2 tablespoon oil in a pan. Add rai or mustard seed and cumin seeds. Let it splutter. Add the curry leaves and dry red chilli. Saute for few seconds. Colour of leaves shouldn’t change. 

Add the idli pieces. And rock salt. Mix well. Fry for few minutes. Add the green peanut chutney and switch off the flame. Squeeze 1 lemon over it and mix well. 

Taste and adjust the seasoning. You can add more chutney if you like. For chutney recipe check out my previous post Pan fried cutlet with potato and barnyard millet. 

Add chopped coriander leaves. Serve hot with green chutney and Tamarind/imli chutney. 
Happy Navratri. Happy Fasting.

Advertisements

Published by

Batter Up With Sujata

I am Sujata Roy. A homemaker, a doting mother to two beautiful grown up children, a blogger, a passionate cook and lastly a foodie. Experimenting in the kitchen is what I love and enjoy doing the most. Specially experimenting with vegetarian dishes and egg-less cakes and cookies is what interests me more. My loved ones are fond of vegetarian cuisines, so I have them in my mind whenever I dish out a new recipe. However, I do not limit my experimental cooking to vegetarian recipes only, non-vegetarian recipe ideas are also dished out. Thank you for visiting my blog. Happy Cooking!

6 thoughts on “Barnyard Millet Fried Idli ”

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s