Little millet is known as Samai in Tamil.
I have been using Samai ( little millet) instead of rice in many recipes. It has been in my mind to make idli with Samai fo some time now. Finally I made it today.
Idli came out really well. The texture, softness and the flavour was just perfect. It’s indeed a very easy way to include millet in the diet:)
For the batter
Idli rice – 1/2 cup
Samai ( little millet) – 1/2 cup
Whole urad dal – 1/4th cup
Fenugreek seeds ( methi/ vendhayam) – 1/4th tsp
Salt to taste
Sesame oil – 2 tsps
To make the batter
Wash and soak rice, samai, urad dal and fenugreek for 2-3 hrs.
Drain the water, add required amount of fresh water and grind to a batter. Add salt to taste, mix well and let it ferment ( over night or 8-10 hrs).
To make the idli
Grease the idli plates.
Pour the batter into the greased plates and steam for 10 -12 mins or till done ( when you insert a tooth pick, it should come out clean.
Serve the idlis hot with chutney and sambar:)