Lobia Idlis

Cooks in: 20 Minutes Serves: 2 People

This is another idli recipe using lobia/Karamani/Pigeon eyed peas instead of urad dal. The right combination of millets and other ingredients  is the secret of  getting soft , fluffy idlis. These idlis are as delicious as urad dal idlis and you will find no difference in taste. 

Ingredients:

  • 1 Cup Whole Pearl Millet Grains/Kambu
  • 1 Cup Foxtail Millet/Thinai
  • 1 Cup Sago/Javvarisi/Sabudana
  • 1 Cup Lobia/White Karamani/Pigeon Eyed Peas
  • 1/4 Cup Poha
  • 1 Tsp Fenugreek/Methi Seeds
  • 2.5 Tsp Salt

Directions:

  1. Soak millets, dal, sago and fenugreek seeds together for 5 hours. Soak poha separately for an hour.
  2. Using mixie, grind to a thick batter. Add salt.
  3. Ferment for 6 to 8 hours/overnight.
  4. Using idli moulds, make idlis. Serve with sambar/chutney/podi.

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Note:

1. I used red rice flakes/poha for this recipe.

2. Make sure the bater is thick. Millet batter becomes slightly thin after fermenting.

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