Ingredients:
Idli Rice - 1 cup
Kambu Kurunai - 1 cup
Urad Dhal - 1/2 cup
Preparation:
1. Wash and soak Idli Rice, Kambu Kurunai, and Urad Dhal together for 3 to 4 hours.
2. Grind to a coarse consistency (slightly kurunai). Mix the required salt and let it ferment overnight.
3. Next day, give a good mix and fill the idli plates. Steam cook for 10 mins or until the Idli is done.
4. Tasty Kambu Idli | Pearl Millet Idli | Bajra Idli is ready. Serve hot with Coconut Chutney.
Notes:
1. Use Kambu Kurunai. Refer embedded link for Kambu Kurunai Preparation. Or you could buy Kambu Kurunai from the store and use it. These days they are readily and easily available.
Kambu Idli Podi | Kambu Idli Upma | Kambu Kudumu Podi
Ingredients:
Kambu Idli - 15 to 20
Onion - 2
Green Chillies - 2
Mustard seeds, Channa dal, Urad dal, Curry, and Coriander leaves for seasoning
Preparation:
1. Prepare the required quantity of kambu idlis, allow it to cool, and smash it.
2. In a kadai, add a few spoons of oil, splutter mustard seeds and fry channa dal and urad dal until they turn slightly brown.
3. Add the curry leaves, slit green chilies and saute.
4. Add chopped onions and saute well.
5. Add the smashed kambu idli, and salt and mix well.
6. Once everything gets mixed well together, add chopped coriander leaves and switch off.
7. Tasty Kambu Idli Podi | Kambu Idli Upma | Kambu Kudumu Podi ready.
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