Bajra Idli


Bajra – 1 tbsp
Rice – 1/2 tbsp
Skinless black gram (dhuli urad dal) – 1 tbsp
Fenugreek seeds (methi dana) – 1/2 tsp
Mustard seeds – 1/4 tsp
Ginger chopped – 1/4 tsp
Green chilies – 1 – 2 no., chopped
Curry leaves – 1 tsp
Rice bran oil – 1/2 tsp
Salt – as per taste


Step 1 Soak bajra in lukewarm water overnight.

Step 2 Soak black gram with fenugreek seeds for 2 hours. Soak rice for 2 hours.

Step 3 Drain and grind each finely and mix all of them in a big bowl.

Step 4 Cover and keep in a warm place to ferment overnight.

Step 5 Heat rice bran oil in a small non – stick pan, add mustard seeds, ginger and green chillies and saute for 1 minute.

Step 6 Add curry leaves and mix and add this tempering to the batter and add salt. Heat sufficient water in a steamer.

Step 7 Grease an idli mould with a little oil. Half fill the moulds with the batter and put them on the stand.

Step 8 Keep the stand in the steamer, cover and steam for 10 – 12 minutes.

Step 9 Remove the idlis from the moulds and arrange them on a serving plate. Serve hot with green chutney.


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