Sajja Idli

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Recipe

Ingredients

1 cup	sajja flour (pearl millet flour)
1 cup	idli rice
0.5 cup	urad dal (split black gram)
1 teaspoon	fenugreek seeds
1 teaspoon	salt
—	water as needed
—	oil for greasing

Instructions

1. 1 Wash the idli rice and urad dal together under running water until the water runs clear.
2. 2 Soak the rice, urad dal, and fenugreek seeds in enough water for at least 4-6 hours or overnight.
3. 3 Drain the soaked ingredients and grind them into a smooth batter using a little water as needed.
4. 4 In a large bowl, combine the ground batter with sajja flour and mix well.
5. 5 Add salt and mix thoroughly to form a thick, pourable batter.
6. 6 Cover the batter and let it ferment in a warm place for 8-10 hours or until it doubles in volume.
7. 7 Once fermented, gently stir the batter. If it's too thick, add a little water to adjust the consistency.
8. 8 Grease the idli plates with oil and pour the batter into each mould.
9. 9 Steam the idlis in an idli steamer for 10-12 minutes or until a toothpick inserted comes out clean.
10. 10 Allow the idlis to cool slightly before removing them from the moulds.
11. 11 Serve hot with chutney or sambar.