Fermented Bajra Idli Recipe Diabetic Friendly Breakfast Idea

Ingredients:

• 1 cup bajra (pearl millet)
• 1/2 cup urad dal (split black gram)
• 1/4 cup poha (flattened rice) – optional, for softness
• Salt to taste
• Water as needed
• Oil – for greasing the idli molds

Instructions:

1. Soak Ingredients:
   • Wash and soak bajra and urad dal separately for 4–6 hours.
   • Soak poha 30 minutes before grinding (if using).
2. Grind Batter:
   • First, grind the urad dal to a fluffy consistency using minimal water.
   • Then grind bajra (and poha if used) to a slightly coarse texture.
   • Mix both batters together in a large bowl. Add salt and mix well.
3. Ferment:
   • Cover and keep the batter in a warm place for 8–12 hours, or overnight, until fermented and risen.
4. Steam Idlis:
   • Grease idli molds with oil.
   • Pour the batter into the molds.
   • Steam for 10–12 minutes or until a toothpick inserted comes out clean.
5. Serve:
   • Serve hot with coconut chutney, sambar, or any chutney of choice.