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Little Millet Idli
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Healthy Samai Idli | How to make Little Millet Idli

Learn how to make Little Millet Idli or this healthy Samai Idli with this fermented batter prepared with samai arisi, ulunthu. You can serve this with Sambar or any chutney varieties of your choice.
Course Breakfast, Brunch, Dinner
Cuisine South Indian
Keyword Healthy Dish, Little Millet Idli, Samai Idli
By Cook Method Steamed
By Diet Diabetic, Gluten Free, Healthy Recipes, Low Calorie, Protein Rich
Dish Type Idli Varieties
Prep Time 10 minutes
Cook Time 15 minutes
Soaking Time and Fermentation Time 10 hours
Total Time 10 hours 25 minutes
Servings 8 numbers
Author Srivalli

Ingredients

Ingredients needed to make Samai Idli

  • 1 cup Little Millet / Samai Arisi
  • 1/4 cup Urad Dal / Black Gram
  • 1/2 tsp Fenugreek Seeds / Methi
  • Salt as needed
  • Cooking Oil to grease

Instructions

How to make Little Millet Idli

    Making the batter

    • Wash and soak samai arisi / little millet for 3 to 4 hours. Rinse well until water turns clear.
    • Similarly, wash and soak black gram / ulunthu along with fenugreek seeds separately.
    • When ready to grind the batter, drain and take the soaked black gram / ulunthu and grind it till smooth and fine paste.
    • Once the urad is very soft and airy texture, transfer the to a big vessel.
    • Next, grind samai by adding water little at a time to a slightly coarse paste. Consistency of batter should not be too grainy nor fine paste.
    • Now, mix both the batter together with required salt, mix well.
    • Transfer the batter to a container that has enough room for the batter to ferment.
    • Batter consistency should not be too thick or too thin. Ferment the batter for overnight.
    • Once fermented, gently mix the batter and refrigerate right away if you are not going to use.

    Making of samai idli

    • When you are ready to steam the idlis, fill the Idli pan with enough water and grease the idly plate with cooking oil or ghee.
    • Take a ladleful of batter and drop into the dents. Once all the plates are filled, place in the pan.
    • Cover and steam for 10 to 15 mins.
    • Check if its done, switch off and keep it for 5 mins.
    • Remove the idlis to a hot box and serve the samai idli with side dish of your choice.

    Notes

    • We sometimes add 2 tbsps thick beaten rice/ Poha. This makes it extra soft. However, we can avoid it as well.
    • While grinding, if you feel the gadget is getting heated up, you can use ice water to grind.
    • Always check if the millets have any stones. Sometimes we do get it, so clean before soaking.
    • Fermentation depends on the climate of your place. Our hot Madras climate ferments very quickly.
    • The consistency of the batter is very important. Always check and make sure the batter is not too thin or thick. Else you will end up having flat or hard idlis.
    • Always add water little by little.
    • If you have stored the batter in the fridge, remember to take it out at least some 30 mins to an hour before making the idlis.
    • When you take out the batter, mix well and let it sit at room temperature until you make the idlis.
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