A Healthy and Tasty South Indian Breakfast/Dinner
Clean and soak all the millets together for 3 to 4 hours. Clean and soak the urad dal for 2 hours.
Break the shell of the caster seeds and soak it along with fenugreek seeds for 4 hours. Clean and soak the poha for 30 minutes.
Grind the millets and the poha* together in a wet grinder to a fine batter.
Grind the caster seeds and fenugreek seeds for a few minutes adding some water. Now add the urad dal to it and grind nicely adding water in installments until the batter becomes fluffy.
Mix both the batters together, add salt and mix well. Ferment it for 6 hours or overnight.
Note: Adding poha and caster seeds is optional, it will increase the softness of the idli.
If adding thin poha, just wash and add with millet while grinding. If you are using thick or red rice poha or the millet poha, soak it for 30 minutes and add with millet while grinding. You can even add cooked rice instead of poha.
