Ingredients:

  • 1 cup bajra (pearl millet)
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup poha (flattened rice) – optional, for softness
  • Salt to taste
  • Water as needed
  • Oil – for greasing the idli molds

 

Instructions:

  1. Soak Ingredients:
    • Wash and soak bajra and urad dal separately for 4–6 hours.
    • Soak poha 30 minutes before grinding (if using).
  2. Grind Batter:
    • First, grind the urad dal to a fluffy consistency using minimal water.
    • Then grind bajra (and poha if used) to a slightly coarse texture.
    • Mix both batters together in a large bowl. Add salt and mix well.
  3. Ferment:
    • Cover and keep the batter in a warm place for 8–12 hours, or overnight, until fermented and risen.
  4. Steam Idlis:
    • Grease idli molds with oil.
    • Pour the batter into the molds.
    • Steam for 10–12 minutes or until a toothpick inserted comes out clean.
  5. Serve:
    • Serve hot with coconut chutney, sambar, or any chutney of choice.