Baragu Idli (Proso Millet Idli)

Ingredients:

Baragu/Proso millet – 2 cups
Urad dal – 1 cup
Fenugreek (Methi) seeds- 1/2 tsp
Cooked rice/poha (beaten rice)- a fistful
Sugar – 1/4 tsp (optional)
Salt – ½ tsp
Oil/ghee – to grease the dish.

Method:

Soak the millet in a dish and the urad dal and methi seeds in another dish for about 3-5 hours. If using poha, soak it along with the dals.

Drain the water. Grind everything together adding just enough water. Add sugar. Transfer into a bowl and let it ferment overnight.

Next morning, add the salt and mix well.  The batter should be slightly thicker than the dosa batter.  Pour the batter into greased idli plates.  Steam for 30-40 minutes until done.  Serve hot with sambhar or chutney of your choice.

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