Makes: 4 servings
Prep Time: 15 mins plus overnight fermentation
Cook Time: 5 mins
Any organic millet (Proso/Kodo/Foxtail/Jowar/Bajra): 2 cups
Split blackgram/ Urad Dal: 1 cup
Fenugreek/Methi seeds: 2-3
Himalayan Pink Salt: to taste
Wash millets, blackgram dal and fenugreek seeds well and soak in clean filtered water for 6-7 hours
Grind to a thick batter and keep in a warm place overnight for fermenting. Add salt to taste the next morning
Grease idli moulds with a very light layer of coconut oil, fill mould with idli batter and steam for 5-10 minutes in a pressure cooker without the whistle.
Serve hot with sambar and/ or chutney!
Millets are rich in minerals like magnesium, phosphorus, iron, calcium, zinc and potassium. They are a great source of fiber. Also most millets are ancient grains and have not been genetically modified for mass agriculture yet. Millets are great in helping regulate blood sugar levels and detoxify the body. Fermenting them makes them easy to digest as well.
Blackgram dal is rich in minerals too and is a source of vegetarian protein. Blackgram is high is calcium and phosphorous so is good for maintaining bone mineral density. Fenugreek seeds, even in small quantities soothes the gastrointestinal tract, helps regulate blood sugar levels and eases menstrual cramps.
Here’s a protein rich, fiber rich, gut soothing filling recipe for you.
Recipe Created by Team Thrive
One of Thrive’s biggest focus to teach anyone how to harness the healing power of food. In order to this, we have been creating innovative and delicious recipes that are filling, tasty and full of healing benefits. This one is just one of those recipes.