Barnyard Millet or Varai Idli
I am always on a lookout for healthy alternatives to some of the lip smacking dishes which even though we would like to dig in our teeth, the sheer imagination of having a pot belly is not a pleasant feeling, atleast for me! Workout is a part of my life but being fit not only makes you feel good but also boosts confidence.
Idli for example is my favorite but since moderation is something I am yet to fully embrace, I tend to over eat. I figured out an ancient grain or say seeds from the millet family, Barnyard Millet or Varai or Vrat ke chawal which makes a great substitute for rice in idlis and is quite nutrient dense. Low Glycemic index makes it even better to include Barnyard millet in our regular diet.
Here I am sharing my recipe for a very healthy vegan breakfast which not only gives a boost of energy but also the soluble fiber that satiates all craving. The recipe I have made, has Sabudana or tapioca pearls. If you wish, you can leave it out and still make idlis or dosa
One cup barnyard millet Varai (Soak separately,)
half cup each of urad dal (split black gram)
half cup poha (beaten rice)
half cup sabudana (tapioca pearls) OPTIONAL
one tsp methi (fenugreek) seeds.
Soak 2-3 hrs min (more if you wish)
1 - Grind Varai coarsely using very little to no water at all
2 - Grind Urad dal + Poha + Sabudana if using + Methi seeds together to a smooth mixture using very little water
3 - Mix all the above using clean hands for 4-5 minutes in one direction. Doing this helps the fermentation process 4 - Place the batter to ferment for 8-10hrs or until fermentation is at its peak
** If your batter still gets watery, add little rawa (semolina) until you get a idli batter consistency**
5 - Once batter is fermented and ready, add salt and ready to prepare idli. Same batter can be used to make dosa
Deatiled Video recipe click below