Whole Bajra Idli

by Palak Rajput

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Whole bajra idly is prepared from whole bajra grains. Whole bajra is roasted till golden brown and soaked along with idly rice. Both are ground into smooth paste next morning along with soaked urad dal. Various chopped and grated vegetables are mixed into the batter and whole bajra idly done by steaming the batter.

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Whole Bajra Idli recipe - How to make Whole Bajra Idli

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Different types of Idlis

Preparation Time: 20 mins Cooking Time: 20 mins Total Time: 40 mins 6Makes 6 to 7 idlis
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Ingredients

1 cup whole bajra (black millet)
1 tbsp idly rice (chawal) /
1/2 cup curds (dahi)
1/4 to 1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava) /
a big pinch cumin seeds (jeera)
1 small carrot
few coriander (dhania) leaves
salt to taste

Method

Heat a heavy pan on medium heat, add whole bajra and fry them till aromatic and golden brown.
Before removing from heat, add the idly rice in the hot pan.
Cool and soak the roasted whole bajra along with idly rice in enough water for 6 – 8 hours.
Wash thoroughly and soak urad dal in enough water for an hour or two.
Grind the soaked whole bajra and idly rice and curd into smooth paste along with soaked urad dal.
Add just enough water to make the ground mixture soft and thick.
Peel, remove ends and grate the carrot.
Wash and finely chop coriander.
In a mixing bowl, add ground whole bajra batter, sooji, grated carrot, cumin seeds, coriander and salt.
Add few tbsps of water if required to make the batter thin enough to pour into molds.
Grease idly mold with a dollop of ghee and fill in the idly batter.
Steam the idly for 10-15 minutes or until they cook and become soft.
Serve whole bajra idly with coconut chutney or tomato chutney.