Soft, fluffy, tasty, healthy, easy if all these adjectives can/may be applied to a single dish then yes, it is same- akki idli. Same akki is the Kannada name for little millet. (samai in tamil, samulu in telugu, sama in Bengali). Millets are store house of nutrients, they are gluten free and their daily consumption ensures health and vitality. Millet's are generally region specific and so are the dishes. However, there is no bar to innovating and trying out new dishes. By adopting right methods rice can be replaced by millets in many south Indian preparations.
- Ease of preparation - easy
- Preparation time - 10 minute
- Cooking time - 20 minutes
- Yield - 15 - 20 medium size idlis
- Little millet - 1 cup
- Urad dal/Black gram lentil - 1/2 cup
- Salt to taste
- Ghee for greasing the idli moulds
Method
- Wash and soak urad dal and little millet separately for 6 -8 hours (with twice the volume of water)
- Grind urad dal smoothly remove into a 1 1/2 - 2 lt vessel
- Grind millet to a semolina consistency (little coarse) and add to urad dal paste.
- Add salt to taste, mix well and leave it over night to ferment.
- Steam cook idlis with this batter (steaming idlis ) for ten minutes
- Serve these idlis with chutney of your choice/sambar and a dollop of fresh ghee
- Wait for reviews !!!
Notes and tips
Wait for 1/2 a minute before removing from the mould - to get idlis in perfect shape
Variants such as kanchipuram idli, tatte idli can also be prepared using little millet.
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