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IDLI

Ingredients

kodo millet rice - 180 g

little millet rice -  180g

Barnyard millet rice 180g

Foxtail millet rice 190g

Black gram dhal - 250 g

Fenugreek seeds - 20 g

Salt - as required

Method

 Soak small millet rice and black gram dhal separately for 4 hours and grind coarsely.

 Add salt, mix it evenly and allow it to ferment overnight.

 Pour batter into idliplates and steam cook for 10-15 minutes.

 Serve hot with chutney.