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Barnyard Idli

VIEWS 77
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Energy (kcal) - 118

Protein (g) - 4.1

Carbohydrate (g) - 23

Fat (g) - 0.6

Khyati's Health-O-Meter Says:

Barnyard millet is high in fiber and a good source of zinc and manganese. It is good for diabetes and helps in weight loss. It is also alkaline and digests easily which is makes it a healthy breakfast.

INGREDIENTS:
  • Barnyard millet - 1 tbsp 
  • Sabudana - 1 tsp 
  • Urad dal (Split) - ½ tbsp 
  • Flattened rice (Poha) - ½ tbsp 
  • Fenugreek seeds (Methi) - 1 tsp
  • Salt to taste
DIRECTIONS:
Step 1 Rinse the millet and soak separately for 4 hours.  Step 2 Soak sago, poha, urad dal and methi seeds in another bowl for 4 hours.  Step 3 Add the soaked millet to the mixer and grind it coarse, use water as required for idli batter consistency. Transfer this into a glass bowl for mixing.  Step 4 Now add the other bowl of soaked ingredients to the mixer with water as required. Grind the mixture into a smooth paste. Transfer this batter mixture into the millet batters bowl, add salt and mix both very well. Allow the batter to ferment for 8 hours in a warm place.  Step 5 Pour them into the Idli moulds and steam it for 15 to 20 minutes. Once ready, serve hot with sambar or mint chutney.
Recipe Category:
Breakfast
Recipe Title:

Barnyard Idli

Recipe Views:
77
Recipe Type:
Veg
Recipe Kcal:
118

Energy
(kcal)

4.1

Protein
(g)

23

Carbohydrate
(g)

0.6

Fat
(g)

Khyati's
Health-O-Meter Says:

Barnyard millet is high in fiber and a good source of zinc and manganese. It is good for diabetes and helps in weight loss. It is also alkaline and digests easily which is makes it a healthy breakfast.

INGREDIENTS:
  • Barnyard millet - 1 tbsp 
  • Sabudana - 1 tsp 
  • Urad dal (Split) - ½ tbsp 
  • Flattened rice (Poha) - ½ tbsp 
  • Fenugreek seeds (Methi) - 1 tsp
  • Salt to taste
DIRECTIONS:
Step 1 Rinse the millet and soak separately for 4 hours.  Step 2 Soak sago, poha, urad dal and methi seeds in another bowl for 4 hours.  Step 3 Add the soaked millet to the mixer and grind it coarse, use water as required for idli batter consistency. Transfer this into a glass bowl for mixing.  Step 4 Now add the other bowl of soaked ingredients to the mixer with water as required. Grind the mixture into a smooth paste. Transfer this batter mixture into the millet batters bowl, add salt and mix both very well. Allow the batter to ferment for 8 hours in a warm place.  Step 5 Pour them into the Idli moulds and steam it for 15 to 20 minutes. Once ready, serve hot with sambar or mint chutney.
Recipe Title: Barnyard Idli
Recipe Category: Breakfast
Recipe Views: 77
Recipe Type: Veg
Recipe Kcal:

Energy 118 (kcal), Protein 4.1 (g), Carbohydrate 23 (g), fat 0.6 (g).





Khyati's
Health-O-Meter Says:

Barnyard millet is high in fiber and a good source of zinc and manganese. It is good for diabetes and helps in weight loss. It is also alkaline and digests easily which is makes it a healthy breakfast.

INGREDIENTS:
  • Barnyard millet - 1 tbsp 
  • Sabudana - 1 tsp 
  • Urad dal (Split) - ½ tbsp 
  • Flattened rice (Poha) - ½ tbsp 
  • Fenugreek seeds (Methi) - 1 tsp
  • Salt to taste
DIRECTIONS:
Step 1 Rinse the millet and soak separately for 4 hours.  Step 2 Soak sago, poha, urad dal and methi seeds in another bowl for 4 hours.  Step 3 Add the soaked millet to the mixer and grind it coarse, use water as required for idli batter consistency. Transfer this into a glass bowl for mixing.  Step 4 Now add the other bowl of soaked ingredients to the mixer with water as required. Grind the mixture into a smooth paste. Transfer this batter mixture into the millet batters bowl, add salt and mix both very well. Allow the batter to ferment for 8 hours in a warm place.  Step 5 Pour them into the Idli moulds and steam it for 15 to 20 minutes. Once ready, serve hot with sambar or mint chutney.

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Barnyard Idli - BY KHYATI RUPANI

10 FEB 2018
VIEWS 77
COMMENTS 0

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