Barnyard Millet Idly | Millet Recipes

One of the healthiest options for breakfast, this Barnyard millet idly is all you need for a power-packed start to your morning.

Barnyard Millet Idly

When I first started cooking with millets a year ago, I was really apprehensive as to how the dishes would turn out to be and I was skeptical if my family would even sniff it let alone dig their hands into it.

But I learned a trick 🙂 Don’t just tell them its made of millets. Just give it to them saying it is the normal idly and serve it with a spicy-tangy chutney. Then watch how it gets down the mouth and sticks to the ribs 😛

Of late I have stopped using rice completely after switching to millets. I probably cook once in a blue moon with rice. This amazingly easy barnyard millet idly is a saviour especially on your busy mornings. Plus you can pack it for your lunch box too!

Barnyard Millet known as Oodhulu in Kannada, kuthiravali in Tamil, odalu in Telugu and Jhangora in Hindi. Like other millets, barnyard millets is gluten free and an amazing vegan option if you’re gluten or lactose intolerant.

Barnyard Millet is a great option for diabetic patients and also helps a great deal in losing weight. The only thing you need to do while you stick to a millet diet is that you should drink loads of water.

Barnyard Millet Idly

Barnyard Millet Idly | Millet Recipes
This simple and easy idly recipe is just perfect for a power packed, healthy breakfast. Pair it with ridge gourd chutney or any chutney of your choice for a perfect platter!
Barnyard Millet Idly | Millet Recipes
This simple and easy idly recipe is just perfect for a power packed, healthy breakfast. Pair it with ridge gourd chutney or any chutney of your choice for a perfect platter!
Servings Prep Time
4People 8-10Hours
Cook Time
15-20 Minutes
Servings Prep Time
4People 8-10Hours
Cook Time
15-20 Minutes
Ingredients
Instructions
  1. 1. Wash and soak the barnyard millet and urad dal separately for 6-8 hours 2. Grind to a semi-coarse batter and let it ferment over night or for 4-5 hours. 3. Next add salt and a pinch of baking soda (optional) and pour it into idly moulds. 4. Steam for 15-20 minutes. 5. Serve it hot with a generous dollop of ghee and chutney.
Recipe Notes
  1. The fermentation process during summer might just take 3-4 hours. So ensure that you store the batter in a large container so that it doesn't overflow.
  2. During winter keep it in a warm place for it to ferment easily.
  3. You can store the batter in the refrigerator for close to 2 weeks if you don't add salt to the entire batch. Just take small portions and add as much salt as required and use it.


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