Samai Idli/ Little Millet Steamed Cakes

The health benefits of Millets in general, have been written about extensively in almost all posts in the Power Packed Pancakes Series. Hence, I haven’t rewritten those facts. Additionally, useful details of information are available in the internet in abundance. A blogger’s job, especially that of a food blogger is simplified to crisp menu cards and videos. That gives much more space and time for conveying several other like minded ideas isn’t it??

Millets, like rice, are versatile cereals. Cook them like Rice and have with curries; flavour them with lemon, tamarind, coconut or yoghurt; make desserts with jaggery; or enjoy as spicy Pongal on a rainy day. With pound millet flours available in stores, make Puttu (steamed cylinders) or Kozhukkattai (sweet and savoury dumplings) or Idiyappam (string hoppers) – all staples of Tamilnadu.

Since, this series comes after many years of posting Millet Dosais, there might be repetition of facts. I have tried to take care in avoiding that. Bear with me for any unknown recurrence of thoughts.

Among the variety of millets, Samai Idli can be an exact replica of White Rice Idlis due to its color. It is sometimes softer than Rice Idli and puffs up better.

Samai Idli/ Idli with Little Millet

Ingredients (makes approximately 25-30 idlis)

  • samai /little millet – 3 cups
  • ulundham paruppu/deskinned black gram – 1 cup
  • uppu/salt – as needed approx. 1 tsp

Method of Preparation

  1. Wash and soak millet and black gram together in enough water for 6-8 hours
  2. Drain excess water and grind them into a smooth batter
  3. Once the batter is done in the blender, add salt and blend well
  4. Leave the batter to ferment for 8 hrs or overnight
  5. Millet batters do not need as much time as Rice Idli batter. They turn sour sooner
  6. 8 hrs in a warm place is enough; If the climate is too hot, check after 6 hours; In an air conditioned environment, I place it in the oven overnight with the oven light on
  7. Once fermented, mix the batter well
  8. Always keep the batter refrigerated for further use
  9. If left to ferment more than needed, the batter might turn too pungent to make idli or dosai
  10. Steam Idlis in the mould and serve them hot with chutney of choice.

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