Ivory, feather-light idlis with a clean finish that lets the sambar do the talking. Foxtail millet keeps the crumb structured, never gummy.
Ingredients
From the TrooFoodz pantry
- Sprouted Foxtail Millet Rava 2 cups
Fresh
- Urad dal, soaked 4 hours ¾ cup
- Fenugreek seeds ½ tsp
- Poha, rinsed 2 tbsp
- Rock salt 1½ tsp
- Gingelly oil, for greasing 1 tbsp
Method
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Grind cold
Grind urad dal, fenugreek and rinsed poha with chilled water into a thick, airy batter. Keeping the grinder cool protects the foam.
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Hydrate the rava
Soak the Sprouted Foxtail Millet Rava in water for twenty minutes, then squeeze out the excess. Foxtail grain is firm and needs the head start.
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Fold, don't beat
Combine the swollen rava with the urad batter using slow folding strokes until it reaches a thick dropping consistency.
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Ferment overnight
Cover loosely and leave 8 to 10 hours somewhere warm. The surface should look domed and bubbled when it is ready.
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Season and fill
Stir in salt with one gentle turn, then spoon into greased idli plates without pressing the batter down.
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Steam gently
Steam twelve minutes on a strong simmer. A skewer should come out clean and the tops should spring back to the touch.
Why this works
Poha adds a small amount of gelatinised starch that holds moisture, which is the trick to a soft idli when the grain is a firm one like foxtail millet. Because the millet does not break down as readily as rice, the pre-soak equalises hydration before steaming. Steaming rather than boiling keeps the heat gentle enough for the trapped gas to expand before the proteins set.
Make it your own
- Sprouted Foxtail Millet Rava → Sprouted Little Millet Rava Softer, sweeter idli that cooks a minute quicker.
- Poha → 2 tbsp cooked rice Same softening effect; blend it in with the urad.
- Gingelly oil → Ghee Richer aroma as the idlis release from the mould.
