Kambu Idli |Pearl Millet Idli

Idli has been named as one of the best breakfast for ages now. But as we become more conscious about our health and macro nutrition consumption the carbs have been named the culprit in many ways.

So how to make this healthy breakfast option to be low-carb 🤔. As we all are more aware of our millets today, its a good replacement for rice in the idly. 

The truth is the process of fermentation breaks down the starches so that it is more readily metabolized by the body. Our south Indian ancient people had idly as a staple breakfast and they stayed healthy for ages.

Even today idly or dosa is the regular breakfast at many South Indian houses. So this addition of millets instead of rice will make it very low carb and a healthy breakfast option.

Today am using pearl millet instead of rice. The other good thing about millets is that they keep you full for longer. 

INGREDIENTS

Batter

3 cups pearl millet

1 cup urad dal

1 tsp fenugreek seeds 

Water as needed

Idly

Salt as needed

1/2 tsp baking soda (optional) 

METHOD 

Mix the urad dal, pearl millet and fenugreek seeds in a large bowl and wash it thoroughly 4 - 5 times. 

Soak this mixture for 6 hours or overnight. 

Use a blender or wet grinder to grind this into a batter. Use the same water which was used for soaking (this will help in the fermenting process) If using a blender add ice-cold water while grinding as this will reduce the heat produced by the blending. 

Once the batter is ready transfer it to a large bowl and mix the batter well using your hand (trust me) this will help a lot in the fermenting process. 

If you live in hot climate countries then fermenting isn't a problem but in cold countries, it's a hard process.

I use my instant pot for all my ferments. Use the yoghurt mode, then in the sub-settings select the ferment option. Set it on for 10 - 12 hours depending on the room temperature you live at. 

If you don't own an instant pot you can use your oven to ferment. Keep the batter bowl into the oven and switch in the light only. Let it sit in the oven with lights for 10 hours. 

Now after the fermenting process you should be left with an airy and fluffy batter. You can use this now or store it in the refrigerator for later use. 

When making idly, remove the batter from the fridge and add enough salt and baking soda (this will help to achieve a super soft idly) and enough water to make a semi-thick batter. 

Add about a cup of water in your idly pot and bring it to a boil. Grease your idly plates with oil or ghee and add about 1/4 cup batter to the idly plates.

Place it into the idly pot, cover and steam it for about 10-15 minutes. 

Once the time is finished, carefully remove the plates from the pot and let it rest for about 3 minutes. Now using a spoon remove the idlis and serve hot with any chutney or sambar of your choice. 

Enjoy!!!