Barnyard millet fried idli. One more easy healthy and delicious recipe for fasting people.
Barnyard millet is not only used in fasting these gluten free barnyard millet is highly nutritious. These millets are more nutritious than rice and wheat. These are rich in vitamins, protein, minerals, calcium, iron etc.
Because of gluten free and low glycemic index its suitable for those people who are allergies or intolerance of wheat. Barnyard millet is good for diabetic and perfect for weight loss.
I have used this millet to make idli. Didn’t use fruit salt so it is not super soft like normal idli but after shallow frying with spices it is delicious. Fasting or feasting its a healthy option for breakfast.
Barnyard millet or sama chawal – 1 cup
Tapioca sago or sabudana – 1/2 cup
Rock salt or sendha namak to taste
Mustard seeds or rai – 1 teaspoon
Cumin seeds – 1/2 teaspoon
Curry leaves – 10 – 12
Lemon – 2
Baking soda – 1/2 teaspoon
Green peanut chutney – 2 – 3 tablespoon
Water chestnut flour if require
Clarified butter/ghee or oil – 2 tablespoon
Coriander leaves – handful chopped
Dry red chilli – 1 – 2
Soak barnyard millet and tapioca sago separately overnight.
Next day drain the water and grind. Don’t add water. You don’t need water to grind tapioca sago or sabudana. But for millet or sama chawal use very little if require.
Mix both. Add rock salt and keep aside for 1/2 an hour. Now stir well. The batter should be thick but pouring. If your batter is runny add some water chestnut flour or singhara atta. I have used 2 – 3 tablespoon. You can use more if require.
Grease the idli moulds with ghee/clarified butter or oil. Mix 1/2 teaspoon baking soda with the juice of 1 lemon. Add in the batter. Give a good stir. Fill 3/4 with the batter and steam for 6 – 7 minutes. I have made it in microwave.
Demould the idli. Cut them into 4 pieces.
Heat 2 tablespoon oil in a pan. Add rai or mustard seed and cumin seeds. Let it splutter. Add the curry leaves and dry red chilli. Saute for few seconds. Colour of leaves shouldn’t change.
Add the idli pieces. And rock salt. Mix well. Fry for few minutes. Add the green peanut chutney and switch off the flame. Squeeze 1 lemon over it and mix well.
Taste and adjust the seasoning. You can add more chutney if you like. For chutney recipe check out my previous post Pan fried cutlet with potato and barnyard millet.
Add chopped coriander leaves. Serve hot with green chutney and Tamarind/imli chutney.
Happy Navratri. Happy Fasting.