Kodo Millet Idli/Arikelu Idli

Prep Time: 5min
Soak Time: 5hrs
Fermentation Time: 8hrs or overnight
Cook Time: 20min
Total Time: 13hrs 25min
Yield: 12 Kodo Millet Idlis

Ingredients

1 Cup Kodo Millet/Arikelu (you can also use your choice of millet)
1/2 Cup Urad Dal(Minapappu)
1/4 Tspn Fenugreek(Methi) Seeds
2 Tblspn Flattened Rice (Poha/Atukulu)
Salt to Taste
3 Tblspn Water
1 Glass of Water, medium sized
1 Tspn Oil

Directions

• In a mixing bowl add kodo millet, flattened rice, fenugreek seeds & urad dal. 
• Wash under running water & soak in water for 5 hours (you can also soak flattened rice separately in a bowl for 10 minutes before adding it to a mixie jar).

• After 5 hours; drain water completely & add soaked mixture, 3 tablespoon water to a mixie jar. Grind into a smooth paste & transfer to a large mixing bowl.

• For fermentation; cover the bowl & set aside in warm place for 8 hours (People living in cold places should keep the bowl in oven with light bulb on).
• After 8 hours; add salt into idly batter & mix well (if the batter is too thick add 1 tablespoon water). Grease idly plates & fill each mould with batter using a spoon.

• Bring a glass of water to a boil in idly steamer or pressure cooker & place the idli stand in the steamer. Cover with a lid & steam for 10-15 minutes on a medium flame or until kodo millet idlis are cooked.
• Turn off the flame & after 5 minutes open the lid. Remove the idli stand from water. With a spoon loosen the sides of kodo millet idli & demould them. Transfer them to a plate.
• Serve kodo millet idli with peanut chutney, coconut chutney, ginger chutney, onion chutney &  sambar. 

Note:

• You can follow same directions for making idli using barnyard millet, little millet, proso millet, foxtail millet.
• Fermented batter(no salt added) stored in an airtight container stays fresh for 3-5 days when refrigerated.