Korralu idli (Foxtail millet idli)

Millets are cereal crops and small seed grasses. There are many varieties of millets like Jowar (Sorghum), Korralu (Foxtail millet), Ragi (Finger millet), Bajra (Pearl millet), Barnyard millet, Kodo millet, Little millet and Proso millet.

Millets are important crops in semiarid tropics of Asia and Africa, with 97% of millet production in developing countries. The crop is favored due to its productivity and short growing season under dry, high-temperature conditions.

Gluten free millets can play a pivotal role in curing several health issues. Millets are a rich source of fiber, minerals like magnesium, phosphorous, iron etc. They are extremely nutritious and good for health.

Millets are good for coronary diseases. By including millets in daily diet, one can manage sugar levels. Millets promote digestion. Foxtail millet helps in detoxification. The presence of iron and calcium in foxtail millet helps in strengthening immunity.

A word of caution, though. Excessive consumption of millet might cause an adverse effect. Millets contain goitrogen, a substance that interferes with the production of thyroid hormones and inhibits iodine uptake and utilization by the thyroid gland. This may lead to the development of enlarged thyroid gland, known as goiter. Goiter causes dry skin, anxiety, depression and slow thinking.

Ingredients:

•      1 cup whole urad without skin
•      4 cups korralu (foxtail millet)
•      1 Tsp. fenugreek seeds
•      2 Tbsp. flat rice (atukulu) (optional)
•      Salt to taste
•      2 or 3 Tsp. grated carrot
•      A few coriander leaves
•      Idli making vessel or idli plates which can be placed in a cooker.

Directions:

1.      Soak urad dal in water for overnight.
2.      Add the fenugreek seeds.
3.      Soak korralu (millets) in plenty of water.
4.      Drain the water.
5.      Grind small amounts of the dal finely in a grinder trying to avoid adding additional water.
6.      When the dal is finely ground, add the drained millet in small amounts.
7.      Process the mixture for a few minutes.
8.      Wash the flat rice and add to the mixture.
9.      Grind for 2 minutes.
10.      Check the consistency of the mixture.
11.      Millets should not be ground fine.
12.      The mixture must feel like sooji or rava to touch.
13.      Grind all the dal and millets and mix thoroughly.
14.      Add salt and mix well.
15.      Cover and leave the batter in a warm place, for the batter to ferment.
16.      Like idli/dosa batter, in a few hours, the batter ferments and you can see the bubbles and the quantity raise.
17.      Pour about a cup of water in the idli maker or cooker.
18.      Grease the idli plates.
19.      Pour 2 spoons of batter in each mold. garnish with grated carrot and cilantro leaves.
20.      Place the idli stand in the cooker and cover.
21.      If using the pressure cooker, the pressure knob need not be placed.
22.      Cook for about 8 minutes after steam starts coming up.
23.      Remove from heat and let it cool for 4 to 5 minutes.
24.      Take the idli plate outside and using a wide spoon or a blunt knife, carefully spoon out the idlis into a serving plate.

 Adding flat rice while grinding, helps in getting soft textured idlis.

Variety idlis

While  trying to make edible leaf packet idlis, I got interested in trying to make idlis in different edible leaves. The results were very encouraging. I tried using bean leaves (chikkudu aaku) grape leaves, fava bean leaves, mustard leaves and pan leaves!! The different leaves give different flavors to the end products.  Idlis made in pan leaves were really nice!

Another advantage of this variety of idlis is cleaning of the idli plates is less messy!

Bean leaves and fava bean leaves:                                                        Grape leaves:

Pan leaves:

 


Idli plates filled with batter:

Ingredients:

•      Idli batter
•      1/2 cup grated carrots
•      2 tbsp. finely  cut cilantro
•      2 or 3 finely chopped green chiles
•      Finely shredded cabbage (optional)
•      Tender grape, bean, mustard, or any other salad leaves of your choice
•      Pan leaves

Seasoning: (optional)

•      1 tsp. oil
•      1 tsp. urad dal
•      1 tsp. mustard seeds
•      1/2 tsp. jeera seeds

Directions:

1.      Wash and clean all the leaves.
2.      Mix all the cut vegetables in the idli batter.
3.      Fry the seasoning ingredients in hot oil and pour it over the batter.
4.      Mix well.
5.      Grease idli plates.
6.      Place one leaf on each mold.
7.      Pour a spoon of idli batter on each leaf.
8.      Heat just enough water in the idli container to boil.
9.      Place idli plates in the container, cover.
10.      Check after 10 minutes or so to see whether idlis are ready. (Insert a toothpick or fork to see whether the batter is fully cooked).
11.      If idlis are cooked, turn the heat off.
12.      Let cool for 10 minutes.
13.      Remove idlis from plates along with leaves and serve hot.
14.      Idlis along with leaf plates can be eaten!
15.      Serve hot with chutney, sambar etc.

 

 

 

 

 

 

Idlis wrapped in edible leaf packets

When I posted panasa aaku buttalu (idlis in jackfruit leaf baskets), my friend Vijji Pasala and me were thinking of finding some edible leaf alternatives!

I also noticed that many readers are interested in this particular post!

My niece and ardent fan of my blog, Sundari Josyula commented on the leaf basket idlis, saying they  looked mouthwatering. but she can neither get the leaves, nor try  to make the  baskets!!

So, when I came to USA, I started exploring the leaf alternatives. I found different options and tried quite a few of them. Unlike jackfruit leaf baskets, these packets are easy to make and you can eat the idli along with the leaf!! Some of the options are Collard greens, Swiss chad, Cabbage, Mustard, Beet green, and Grape leaf. It is preferable to use tender leaves so that they are tasty  and without stringy veins. I have used wooden toothpicks to make the packets. Either you can use one leaf, if it is large or put one leaf flat, add idli batter and cover it with same size leaf on top. You can use either steamer basket, idli plates or pasta cooker to steam the idlis.

These are only a few of the options I found. You may come up with many more ideas according to your taste and creativity!

Collard leaf:                                                            After removing the hard vein:

Tender Swiss chad leaf:                                                          Mustard leaf:

After pouring the batter:

Securing edges with toothpicks:

Collard and cabbage leaf packets after steaming:

Collard, cabbage, mustard and Swiss chad leaf packets:

Ingredients:

•      Idli batter
•      Fresh green leaves
•      Wooden toothpicks
•      Idli maker/steamer basket/pasta cooker

Directions:

1.      Wash and clean all the leaves.
2.      If you are making with collard , carefully remove the strong vein portion with a sharp knife.
3.      If you are using cabbage leaf, remove the middle portion of the  leaf and steam it for 3 to 4 minutes.
4.      If you are using tender mustard, Swiss chad or grape leaf you need not worry.
5.      Make sure idli batter is thicker in consistency and not watery. If necessary, add some rice flour or oat flour to thicken the batter.
6.      Pour some batter on the leaf, hold the edges of the leaf together and secure them with toothpicks.
7.      Place the packets carefully in idli maker/steamer.
8.      Cook for about 8 minutes.
9.      Insert a fork into the packet to see whether idli is cooked.
10.      Remove from heat and let it cool for 2 minutes.
11.      Place them in a serving plate and cut them into slices.
12.      Serve with sambar, chutney etc.

Note:  Bean leaves also are a good alternative.
You can add grated carrot, cilantro etc to the idli batter so that  idlis are more nutritious and look attractive when served.

My comments: When in early  spring, collard leaves are tender, they taste better than when at nearly end of summer.
If you like mustard flavor, mustard leaf packets are very nice. Beet leaf and Swiss chad are also very  tasty!
In India, we can even try pan leaf!

Panasa aaku buttalu (Idlis in jackfruit leaf baskets)

Idli made in jackfruit leaf basket is a specialty dish in parts of Andhra Pradesh. These idlis are offered in pujas like Ganesh festival etc, which are celebrated in Aug/Sep. In coastal regions of Karnataka and particularly Mangalore area,  Khotto ,as they are known as, are a very popular breakfast. Idlis, when they are steamed in the leaf baskets have a very special flavor.
Art of making the baskets with jackfruit leaves is slightly difficult, but can be mastered with practice.
I am trying to insert photographs at different stages of making the basket. Do give it a try, if you can get the leaves. As an alternative, banana leaves are rolled into cylindrical containers and filled with idli batter. Then you will get cylindrical idlis.
You may try to use either romaine lettuce or any other edible leaf to make the containers, so that idli along with the container can be eaten. Time to experiment!!

Two leaves attached together

Four leaves attached and finished basket

First corner formed

Idli container using an idli plate

Idli container using a steamer plate

Banana leaf rolls for cylindrical idlis

Ingredients:

•      Jackfruit leaves (neither too tender nor too brittle)
•      Broomstick pieces or Tooth picks or Needle and thread
•      Idli batter 

Directions:

Wash and on cloth pat dry the jackfruit leaves.

Try to put together same size leaves.

Take 2 leaves and join them together using the stick/tooth pick. (follow the photos inserted).

Attach the 3rd leaf and finally the 4th leaf.

Following the pictures, fold the leaves and attach them to make the container look like a basket.

See that there are no holes in the corners.

Sprinkle a few drops of water in the basket and fill with idli batter halfway through.

Start heating some water in an idli container.
Place the baskets on the idli plate or a steamer plate and put it inside the idli container. Cover the container.
After the steam starts coming up, reduce the heat and cook for about 10 minutes.
Poke a tooth pick or fork to test whether idli is cooked.
Once the idli is ready, turn the heat off and allow it to cool for 10 minutes.
Open the baskets removing the sticks/tooth picks and serve with chutney and sambar.