Incorporating millets in everyday food may seem like a big challenge, but if you look a little into our culinary heritage, you will find that millets were more common in our diets about 100 years ago than even wheat! Looking into your grandmother’s recipe books may have some clues. This light and flavourful Kodo Kanchipuram Idli is a fabulous example of something that sounds very new but is slice from our past.
- 2 cups Kodo Millet
- ½ cup Urad Daal
- 2 tablespoons Poha
- ¼ teaspoon fenugreek seeds
- Salt to taste
- 1½ tablespoons Gir ghee
- ½ teaspoon black pepper, slightly bruised
- ½ teaspoon mustard seeds
- ½ teaspoon cumin seeds
- 7-8 curry leaves, torn
- ½ inch ginger, grated
- 1 green chili, deseeded and pounded to a coarse paste
- 5-6 cashews, chopped
- Soak the millet, urad daal, poha, and fenugreek seeds together for 4-5 hours.
- Grind the millets mixture to a smooth paste using a little soaking water.
- Ferment the batter covered for 7-8 hours, as you would ferment regular idli batter.
- When ready to use, add salt to the batter. Also add the ginger and green chili.
- Make the tempering: heat the ghee in a small pan. Add the mustard seeds, cumin seeds, black pepper, cashews, curry leaves, and asafetida. Saute briefly until the cashews turn pink.
- Add the tempering to the batter and mix well.
- Grease idli or dhokla moulds (traditionally, these idlis are steamed in flat thali-like vessels and served cut up in wedges) and add the batter. Steam on medium-high heat for 10-12 minutes until cooked through.
- Serve hot with unsalted white butter and chutneys of choice.