Corn and spinach millet idly is a complete healthy and nutritious option for breakfast as it includes greens, fresh and mixed millets. Millet Idly batter is prepared ahead like our regular batter and mixed up with a spinach paste is further steamed in a idly moulds to get a tasty and healthy idlis. This can be served with any varieties of chutney and sambhar. If you are bored of regular millet idly during dieting days, try these yummy idlis using healthy ingredients.
For Idly Batter :
2 Cups Mixed Millets
3/4 Cup Urad dal
1/2 Tsp Methi seeds / Fenugreek seeds
Salt to taste
For Corn & Spinach Idly :
1 1/2 Cups Mixed Millets Idly batter
1 Tsp Olive oil
3 Cups Spinach leaves, chopped
4 Green chillies, chopped
1 Tsp Cumin seeds / Jeera
1/2 Cup Corn kernels
Salt to taste
For Millet Batter :
Wash and soak mixed millets and urad dal along with fenugreek seeds separately for 5 hours.
Drain the water and grind urad dal till it turns fluffy. ( use ice water while grinding ) .
Transfer the batter to a bowl and grind the millets into soft batter.
Transfer it to the urad dal batter, add salt and mix well.
Close and keep aside overnight to ferment.
Once done, mix well and measure 1 1/2 cups of batter for corn & spinach millet idly.
For Idly :
Heat oil in a pan and add jeera seeds followed by green chillies and spinach leaves.
Saute for couple of minutes and remove from the flame.
Cool and grind into fine paste.
Add the ground paste to the measured batter along with the required amount of salt and corn kernels.
Mix well and keep aside.
Meanwhile, heat the idly cooker filled with water and keep ready to steam the idlis.
Grease the idly moulds and fill it with the spinach batter.
Steam it for 10 - 15 minutes or till the idlis gets cooked.
Once done, switch off the flame and cool it for 5 minutes.
De moulds the idlis using wet spoon and transfer it to a bowl.
Repeat the process for the remaining batter.
Serving Options :
Serve hot with Chutney and Sambhar.