BENGALURU BARAGU IDLY
Idlies are making news headlines around the world. Food delivery platforms have rated Idly as the most ordered breakfast food in India according to a survey. Bengaluru gets the honour of being the Idly capital of India as it is the top Idly ordering city in the country !
Millets - the ancient food grains - have gained popularity because of the nutritional and health benefits they offer to the health and fitness conscious people of today. Karnataka is one of the leading producers and consumers of Millets in India, and is heading towards becoming the Millet Capital of India.
The nutritious protein rich BENGALURU BARAGU IDLY gets its name inspired by the above stated facts.
INGREDIENTS
Proso Millet / Baragu - 3 cups
Split black gram dal - 1 cup
Beaten rice - 2 tbsps
Fenugreek seeds - 1 tsp
Bengal gram dal - 1 tbsp
Salt - 1 1/2 tsp
Sugar - 1/2 tsp
METHOD
1. Wash the Millets, Black gram dal, Beaten rice, Bengal gram dal and Fenugreek seeds together and soak them for two hours.
2. Drain and grind the soaked ingredients adding enough water to make a smooth and fluffy batter.
3. Add salt and sugar to the batter and mix thoroughly using your hand.
4. Cover and leave the batter overnight in a warm place.
5. The batter will ferment and double up in the morning.
6. If the batter is too thick, add little water to give it a flowing consistency.
7. Grease the Idly moulds, pour one ladle of batter into each pit and steam the Idlies for 15 minutes in a pressure cooker without the weight.
Allow the Bengaluru Baragu Idlies to set for about 10 minutes and then remove them from the Idly plates.
Enjoy the nutty aroma and relish the hot and soft Bengaluru Baragu Idlies with Podi, Chutney and Sambar.
The same batter can be used to prepare delicious BARAGU DOSAS too.
Idlies are making news headlines around the world. Food delivery platforms have rated Idly as the most ordered breakfast food in India according to a survey. Bengaluru gets the honour of being the Idly capital of India as it is the top Idly ordering city in the country !
Millets - the ancient food grains - have gained popularity because of the nutritional and health benefits they offer to the health and fitness conscious people of today. Karnataka is one of the leading producers and consumers of Millets in India, and is heading towards becoming the Millet Capital of India.
The nutritious protein rich BENGALURU BARAGU IDLY gets its name inspired by the above stated facts.
Proso Millet / Baragu - 3 cups
Split black gram dal - 1 cup
Beaten rice - 2 tbsps
Fenugreek seeds - 1 tsp
Bengal gram dal - 1 tbsp
Salt - 1 1/2 tsp
Sugar - 1/2 tsp
METHOD
1. Wash the Millets, Black gram dal, Beaten rice, Bengal gram dal and Fenugreek seeds together and soak them for two hours.
3. Add salt and sugar to the batter and mix thoroughly using your hand.
5. The batter will ferment and double up in the morning.
7. Grease the Idly moulds, pour one ladle of batter into each pit and steam the Idlies for 15 minutes in a pressure cooker without the weight.
Allow the Bengaluru Baragu Idlies to set for about 10 minutes and then remove them from the Idly plates.
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