Kambu/Pearl Millet/Bajra is a very common and
abundantly available millet, because India is one of the largest producers of
Kambu. I have posted earlier Kambu recipes like Kambu Dosai, Kambu Puttu and
now I going to share with you all a very healthy and tasty Kambu Idli. Kambu is
loaded with proteins and minerals. It is a great source of phosphorous, which
plays an important role in the structure of body cells. Consumption of
Kambu/Pearl Millet helps in minimizing the risk of type 2 diabetes. The high
fibre content in Pearl Millet/Kambu helps in weight loss. It has other
important nutrients like magnesium, zinc, folic acid, calcium, sodium and
phytonutrients. Yes, friends why not try something healthy and new? Do try out
this healthy and tasty idli and post your comments here. Meanwhile do check out
other Millet Recipes here.
Here’s how to make Kambu Idli with step by step
photos…
Kambu/Pearl
Millet/Bajra
|
1 cup
|
Idli
Rice
|
1 cup
|
Urad
Dal/Ullutham Paruppu
|
½ cup
|
Fenugreek
Seeds/Venthayam
|
1 tsp
|
Salt
|
As needed
|
Soaking Time: 6-7 hours Recipe Category: Breakfast
Fermenting Time: 8 hours Recipe Cuisine: Tamil Nadu, SouthIndia
Cooking Time: 10-12 minutes
Author: Priya Anandakumar
Fermenting Time: 8 hours Recipe Cuisine: Tamil Nadu, SouthIndia
Cooking Time: 10-12 minutes
Author: Priya Anandakumar
Method
In a bowl add kambu/pearl millet and idli rice
together.
In another bowl add urad dal, fenugreek seeds
together.
Wash and soak them separately for about 6-7 hours.
After that drain the water, add fresh water, wash
the urad dal and fenugreek thoroughly. Add urad dal & fenugreek to the grinder and
grind it until it becomes fluffy and soft. Add required water when grinding the
batter.
Transfer the urad dal batter to a big vessel.
Next drain the water from Kambu & idli rice,
add fresh water, wash it thoroughly.
Add the kambu & idli rice to the grinder and
grind it to smooth batter [like rawa]. Add required water when grinding.
Now transfer the kambu batter to the same vessel
in which you have the urad dal batter.
Add required salt and mix well either with hand
or with a big ladle.
Keep it covered in warm place and allow it to
ferment for 8 hours or overnight. Make sure the vessel has enough space for the
batter as it will rise during fermentation.
The next day morning or after 8 hours, the
batter is ready to make idli. Mix the batter really well with a ladle.
Grease the idli plates with oil, pour one ladle
of batter to each hole and steam it for about 8-10 minutes.
When you insert toothpick it should come out
clean, this shows the idli is cooked fully.
Take out the idli plates from the cooker, live it
for about 5 min to cool down. Wet a flat spoon and scoop out the idlis from
idli plate.
Serve this delicious and healthy idli with
tomato chutney, coconut chutney, sambar or any chutney of your choice. I served
this plate of healthy Kambu Idli with a bowl of Iji Thuvaiyal/Ginger Chutney.
Thank you all for visiting my space, please come
back again for more healthy, traditional and tasty recipes from my kitchen.
Other Millet Recipes that might be of your interest….
White Cholam Dosai/Jowar Dosai
Thinai/FoxMillet Dosai
White Cholam Dosai/Jowar Dosai
Thinai/FoxMillet Dosai
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Have a
great day and enjoy.
Until
then I am signing off…
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Priya Anandakumar