Siridhanya idli recipe | Millets idli | How to make navane idli
By Latha on May 13th, 2017
Siridhanya idli or millets idli recipe explained with step by step pictures. Siridhanya idli or millets idli is a healthy and diabetic friendly recipe. This siridhanya idli is prepared using navane (foxtail millet), urad dal and beaten rice. You can replace foxtail millet with any other millet. Like any other idlis, serve these idlis with coconut chutney or sambar.
You can prepare any recipes using millets. But any dish prepared using millets will be little hard as compared to dishes prepared using rice. So I have added little beaten rice or poha in this recipe. Please remember to increase the quantity of beaten rice if the climate is cold or if you are using thin variety of beaten rice.
You can learn more about types and benefits of millets and you can find many millet recipes also on this website.
I have already posted three instant idli recipes. They are pumpkin sweet idli, apple sweet idli and cucumber idli. So here goes the millets or siri dhanya idli recipe of using foxtail millet.
Preparation time: 14 - 15 hrs
Cooking time: 15 min
Serves: 16 - 20 idlis
Ingredients: (measuring cup used = 240ml)
- 1 cup siridhanya or millets
- 1/3 - 1/2 cup urad dal
- 1/4 cup thick avalakki or beaten rice or poha
- Salt as per your taste
Instructions for making siridhanya idli or millets idli:
- Rinse well and soak urad dal for 4 - 5 hours. I have added 1/3 cup of urad dal. If the climate is cold then you can add up to 1/2 cup of urad dal.
- Rinse and soak beaten rice for about 30 minutes. You can increase the beaten rice upto 1/2 cup if the climate is cold or if you are using thin beaten rice.
- Rinse and soak siridhanya or millets for 4 - 5 hours. I have used foxtail millet or navane in this recipe.
- Now in the first batch grind urad dal and beaten rice in a mixer grinder. Grind it until fine and fluffy by adding required water. Add the water litte by little and try to use cold water. Once done pour it into a container.
- In the second batch grind the soaked millets until coarse. Then transfer it into the same container.
- Mix well and prepare the batter, having regular idli batter consistency. Close the lid and rest it for 7 - 8 hours for fermentation.
- Next day morning you can see the batter has raised. Add in salt.
- Grease the idli plates with oil or ghee and drop the batter to the idli moulds.
- Steam it for 10 - 12 minutes. Place the idli plates only after the steam starts. Do not over cook the idlis. Wait for 5 minutes then take out the idlis.
Dear reader, We have a Kannada version of this recipe. Click here to read this recipe in Kannada.
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