Kanchipuram Idlis with Millets / Millets Kotte Kadbu
 
Prep time
Cook time
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Soft, loaded with spices is a healthy breakfast. This recipe is a mix of kanchipuram idlis(the spices) and Kotte Kadbu(the shape) from Karnataka region. It makes for a great anytime meal.
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 12-15
Ingredients
  • 1 cup cooked rice (sona masoori)
  • 1 cup millets (kodo) or brown or white quinoa
  • ¼ cup green gram/mung beans/green gram whole
  • 1 tbsp meethi seeds
  • 1 tbsp salt
For tempering
  • 1 tbsp vegetable oil or gingely oil
  • 1 tsp mustard seeds
  • ½ tbsp cumin seeds
  • 2 inches ginger, thinly sliced
  • 10 curry leaves
  • 1- 2 tablespoon crushed black pepper
  • cilantro
  • 1 tsp baking powder
  • pinch baking soda
Instructions
  1. Wash the rice, kodo millets or quinoa and green gram, meethi very well until water runs clear. Then add water and soak overnight.
  2. After 8-10 hours of soaking, drain the water(save it) grind it in blender until smooth with 1 cup of water. If the batter is too thick, add another cup of water. The consistency should be of a thick waffle batter or idli batter. Add salt and mix with your hands really well and cover. Let it ferment for another 8-10 hours in a warm place.
  3. After it ferments, refrigerate it.
  4. In a pan, add oil and let it get hot. Add the mustard seeds, cumin seeds, ginger, curry leaves and let it pop. Add black pepper and let it pop. Add baking powder and soda with ⅓ cup of water and mix the batter. Add the tempering to the idli batter mix and mix well.
  5. Use a idli mold or steel tumblers/glasses to steam the idlis. Oil the mold first, pour the batter ¾ full and steam in a watered pan.
  6. Steam for 15 minutes if you use a steel glass and 10 minutes in a idli pan.
Serve with Sambar and chutney.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/12/08/kotte-kadbu-millets-idli/