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.