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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2 Comments

  1. Hi mam tried this recipe today.It turned out so fluffy and very light too . Your recipes are just awesome .Thank you so much for recipe

    1. Hi Swaathi,
      Glad to know that this recipe worked for you and you got soft idlis. Thanks so much sharing your experience. All your validations make a recipe stronger! Do try other recipes and share your experience.

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