Name: Finger millet and Sorghum Idli recipe by Abhinetri V at BetterButter
Prep time: 390 min
Cook time: 15 min
Total time: 405 min
Yield: 4
Ingredients: Finger millet - 1/2 cup; Sorghum -1/2 cup; Black gram - 1 cup; Idli rava - 2 cups; Salt to taste; Water - as required; Ghee/oil - as required.

Instructions

Soak the millets in water for six hours. Simultaneously, soak black gram for four hours.
Grind them for about 20 to 30 minutes in a wet grinder by adding water to get a thick batter, slightly thicker than that of dosa batter.
Transfer the batter into a shallow vessel.Add salt and idli rava to it.Stir gently.
Divide the batter into two equal halves. Keep one half in the refrigerator and the other half should be left at room temperature/outside the refrigerator for fermentation.
Before preparing the idlis, mix the batter(i.e kept in refrigerator) with the one left outside.Donot stir much while mixing , as stirring leads to hardened idlis.
Now grease the idli trays with ghee/oil.
Take a small ladle, pour the batter onto the idli tray to get round shaped idlis.
Ensure to add sufficient water in the idli container before steaming. Place the idli trays in the idli container. Allow them to cook on a medium flame for the former 10 minutes and the latter 5 minutes should be kept on a low flame.
If a pressure cooker is used in place of idli container then do not put the vent weight/whistle on the cooker's lid. But the cooking time will be same.
Switch off the flame when the idlis are steamed properly.
Tranfer the steamed idlis into a serving plate. These idlis taste good when served with coconut chutney.

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