Samai Idli – Steamed, Little Millet Cakes

Millets the natural food from the arid areas of southern India found their way into my cuisine over a period of time. This particular one has been used and tried and tested many times. If you are looking for a great way to substitute the rice out of your routine , little millets or Samai or Vrat ka chawal is a great alternative. With a lower  GI than rice, this is a welcome indulgence on breakfast mornings..

Soft fluffy Idlis served with piping hot mixed vegetable sambar ( recipe will be updated for this later )  , coconut mint chutney  and Idli chili  powder ( also known as Molagai podi or chutney powder). True weekend indulgence without alarming calories .

Samai Idli - Steamed, Little Millet Cakes

Ingredients:

  • Samai arisi / little millet / Kutki  : 2 Cups
  • Urad dal / whole or split without skin : 1/2 cup
  • Red poha : 1/4 cup
  • Methi seeds : 1 tsp
  • Toor dal : 1 tsp.
  • Salt : 1.5 tsp + as required
  • Water as required to grind

Pre-Prep:

  • Soaking the millets and pre prep : Soak for 6 hrs – overnight:
  • Wash the millets very well and soak in copius amount of water. Enough for it to be absorbed.
  • Wash the urad dal as well and  soak along with fenugreek or methi seeds and toor dal.
  • Soak the Poha about 20 minutes before you grind the batter. Infact you can soak it just as you start grinding the urad dal.

 Grinding the batter & fermentation: 1 hr + fermentation time

  • Grind the urad dal  and methi seeds and toordal  in your mixer grinder or wet grinder until pale and fluffy. Add water in small quantities while you grind.
  • Scoop out the fluffy dal mix in a wide and deep mixing bowl.
  • Next add the soaked poha and samai millet and grind to a fine grain mix. There is no need to to grind it to a super fine paste. A little grainy structure would yield a preferable texture for the Idlis. So add water as and  when required while grinding.
  • Mix this along with the urad dal batter and add salt . Ensure salt is homogeneously mixed.
  • The consistency of batter is neither too thick or watery.
  • Cover and keep in a warm place .
  • Fermented batter will swell in volume so make sure your mixing bowl can handle the volume.
  • Hot humid weather will  speed up the fermentation process. So it might take anywhere from 7 hrs to overnight for your batter to reach the desired stage of fermentation.

Steaming the Idlis:

  • Grease Idli moulds and keep aside.
  • Using the steamer/ cooker of your choice add the water and heat it well.
  • Stir the batter well scoop ladlefuls on to the prepped idli moulds.
  • Steam for about 7-10 minutes.
  • Turn of the flame, rest it for a minute or two. You should be able to demould it now.

Serve hot accompanied with chutney, sambar and chutney/ Molagai podi.

Notes:

  • This batter makes awesome dosas well. I tried it out and it was really good.
  • Makes about 32-40 Idlis depending on the size of the idli mould. 
  • Fermentation of the batter is essential to maximize the nutritional value of the millet.

4 comments

  1. What is red poha?

    1. Red poha : flattened rice flakes made from red rice

  2. where do u get red poha in the US.

    1. Hi Aradhna,
      Most desi stores stock it. I get it from Patel Bros or Apna bazar. If you do not find red poha, regular white will work too šŸ™‚

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