Clearcals

Serving Size 1 Small Piece (30 g)
Calories45.7 kcal
Carbs9.2 g (36.6 kcal)
Protein1.6 g (6.6 kcal)
Fats0.3 g (2.5 kcal)

Miksada bajarera idali recipe

Name: Miksada bajarera idali
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 15
Ingredients: 50 Grams of Millled parboiled rice; 50 Grams of Black gram dal; 1 Tea Spoon of Fenugreek seeds; 0.5 Tea Spoon of Salt; 250 Milliliter of Water; 25 Grams of Foxtail millet; 25 Grams of Barnyard millet; 25 Grams of Kodo millet; 25 Grams of Little millet

Miksada bajarera idali/Mixed millet idli is rich in protein, iron, calcium, phosphorus, magnesium, niacin, riboflavin, thiamin, folate, and fiber. Hence a great way to include millets in your diet.

Cooking time: 10 minutes

Serves: 15 persons

Ingredients

Millled parboiled rice

50 Grams

Black gram dal

50 Grams

Fenugreek seeds

1 Tea Spoon

Salt

0.5 Tea Spoon

Water

250 Milliliter

Foxtail millet

25 Grams

Barnyard millet

25 Grams

Kodo millet

25 Grams

Little millet

25 Grams

Instructions

Soaking and grinding

In a large bowl, soak black gram (urad)dal, fenugreek(methi) seeds for 5-6hours. Drain off the water and blend to smooth paste adding water as required. Now in another bowl take parboiled rice and the millets. Rinse with water and soak them separately. Drain off the water and blend to smooth paste adding water as required. Now mix both the batters.

For fermentation

Now cover and rest in a warm place for 8-10 hours or till the batter ferments and doubles. Add salt to the batter and mix gently without disturbing the air pockets.

Making Idli

Scoop the batter into an idli plate greased with oil. Place in steamer and steam for 10 minutes on medium flame or till a toothpick inserted comes out clean.

Serving

Finally, soft idlis are ready to serve along with chutney and sambar.

Nutrition Label