Kuthiravali Idly / Jhangora Idly / Odalu Idly / Kavadapullu Idly

INGREDIENTS

1.5 Cups Barnyard Millet

¾ Cup Urad dal

STEPS
1.Wash and soak the barnyard millet and urad dal separately for 6-8 hours
2.Grind to a semi-coarse batter and let it ferment over night or for 4-5 hours.
3.Next add salt and a pinch of baking soda (optional) and pour it into idly mould.
4.Steam for 15-20 minutes.
5.Serve it hot with a generous dollop of ghee and chutney.

Note: The fermentation process during summer might just take 3-4 hours.So, During winter keep it in a warm place for it to ferment easily.