Millets are very helathy option for rice. There are many health benifits of  kudo millet such as it is gluten free, rich in antioxidants, rich in fiber, good for weight loss etc.

I tried Idly with kudo millet. It is very soft and fluffy. We can make samabr, chutney or mulagapodi as side dish.

Preparation time approx 20 minutes.

Soaking time 6 to 7 hours.

Ingredients.

• 1 cup Kudo millet.
• 1 cup idly rice. ( if you want to omit rice use 2 cups of kudo millet).
• 1/4 cup poha.or rice flakes.
• 1 cup whole white urad daal.
• 1/2 tso methi seeds. ( if you dont like methi you can omit this)
• salt to taste.

Method.

Wash and soak kudo millet and rice for 6 to 7 hours.

Wash and clean the urad daal and methi seeds. Soak this for 6 to 7 hours.

Before half an hour of grinding soak the poha with urad daal.

Grind the urad daal mix in to a fine smooth paste adding little by little water. Do not add too much water. Take out and keep aside.

Grind the millet and rice in to paste. No need of making too much fine paste.

Mix both urad daal and millet rice batter. Add salt . Mix weel.

Ferment this over night. or 7 to 8 hours .

Heat water in the Idly pan. Apply oil to the mould and pour idlies or you can put one thin wet cloth over the idly moud and pour idly on the cloth. Keep this in th idly pan once the water is boiled. Close it with a lid. Steam cook for 10 to 12 minute. Insert a stick or knife in the idly. If your stick is coming out clean then your idlies are ready .

Keep the lid open for few more minutes.

Let the steam go. Now you can take out the idlies with a butter knife of a spoon.

If you are making idly in cloth then sprinkle little water on the reverse side of the cloth.

Wait for 5 minutes. Slowly remove the idlies from cloth.

Serve with sambar, cutney or Mulaga podi.