Bajra / Kambu Idly

A very healthy and diabetic friendly recipe. Bajra also helps in weight management.The method is similar to Bajra Barley Idly which I had demonstrated it before in the following page

With the left over batter Kambu Paniyaram can be prepared and refer the following link for the same Kambu Paniyaram

Ingredients

• Powdered Bajra - 21/2 cups
• Urad Dhal -  1 cup
• Methi Seeds - 1 teaspoon
• Salt - 1 tablespoon

Method
Soaking

• Wash and soak Urad dhal along with methi seeds for 4 hours
• Pour hot water over powdered bajra and mix well

Grinding

• Drain water from urad dhal.Keep it aside
• Put little of it in the mixer and grind them to a smooth paste
• Add the remaining dhal and run the mixer.Keep adding ice water now and then and push the dhals on the walls of the mixer jar using spatula.The batter should be fluffy
• Do not take it out.Add the bajra paste and run the mixer once more
• Transfer it to a big container.You may use little water (drained from dhals) to rinse the batter sticking on to the mixer jar
• Add salt and mix well
• Allow it to ferment overnight

Making Idlies

• Grease Idly plates / molds with little oil
• Take a ladle of batter and fill it in each and every mould
• Pour little water in Idly cooker / Pressure cooker.Boil it and place the idly stand
• Cover it and steam cook for 15 minutes
• Switch off the stove and do not open the lid for 5 minutes
• Now open the lid and insert a tooth pick/ fork inside the idly.It should come out clean

Serve with Milagai Podi / Parupu Podi and chutney and Sambar