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Kambu idli with bajra rava.

Enjoy hot and fluffy idli made with pearl millet made with bajra grits ( rava).
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
fermentation time 4 hours
Total Time 4 hours 35 minutes
Course Breakfast, Main Dish
Cuisine Indian, South indian

Equipment

  • blender
  • Steamer
  • idli moulds
  • ladle

Ingredients
  

  • 1 cup Urad Dal
  • 3 cups Pearl millet broken into bits, rava.
  • salt to taste
  • drinking water

to grease the moulds

  • 2 tbsp Sesame oil indian sesame oil has a lovely aroma that complements the steamed idli.

Instructions
 

  • Wash the urad dal ( skinless) and soak with water about an inch above the bean.
  • Wash and soak the bajra rava with water an inch above it too.
  • After about 2 hours the beans will be well soaked, grind the urad dal using the same water of soaking (and a bit excess if needed.)
  • The dal batter should be in a pouring consistency.
  • Drain the bajra rava and mix it well into the urad dal batter.
    bajra idly batter.
  • Add salt, mix well, put a loose lid and place the batter to ferment in a warm corner of the house.
  • Let this ferment for bout 6 to 8 hours till the batter turns fluffy and airy.
    bajra idly batter fermented.
  • Once fermented, mix the batter and set it aside till the moulds are ready.
  • Prep the steamer with water.
  • Grese the idli moulds with oil
  • Pour the batter half way into each mould.
    making bajra idli.
  • Place them in the steamer.
  • Steam for 15 minutes on a high steam.
  • Then lower the steam and continue for another 5 minutes.
  • Remove from heat after the time and let it stand for 10 minutes.
    bajra rava idly ready.
  • Unmould the idlies and they are ready to serve.
    Kambu idli made with bajra.
Keyword Indian vegetarian dinner, Lunch recipes, Millet recipe, steamer recipe