Barnyard Millet Idly Ravva (Oodha Idly Ravva)
₹100.00 – ₹170.00
Barnyard Millet Rava is a great replacement for wheat rava or semolina, you can use it to make all the dishes you normally use rava for. It is an ideal alternative for people following millet and gluten-free diets; it also aids in weight management.
Product Description
Barnyard Millet Idly Ravva is a wholesome alternative to traditional idly ravva, made from barnyard millet—a nutrient-dense, gluten-free grain known for its high fiber content and low glycemic index. This specialty ravva is ideal for preparing soft, fluffy idlies that are both healthy and delicious.
Key Features:
- Gluten-Free: Perfect for those with gluten sensitivities or celiac disease.
- High Fiber: Supports digestive health and promotes satiety.
- Low Glycemic Index: Helps in maintaining stable blood sugar levels.
- Nutrient-Rich: Provides essential vitamins and minerals, including iron, calcium, and magnesium.
Usage:
Simply substitute Barnyard Millet Idly Ravva for traditional rice ravva in your favorite idly recipes. Soak it in water, grind with urad dal and other ingredients, and ferment to make nutritious, tasty idlies.
Benefits:
- Aids in digestion and weight management.
- Provides sustained energy without causing spikes in blood sugar.
- Supports overall well-being with its rich nutritional profile.
Recipes
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Barnyard Millet Idly
Ingredients
- 1 cup barnyard millet rava
- 1 cup idli rice (or parboiled rice)
- 1/2 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds (methi seeds)
- Salt to taste
- Water as needed
Instructions
Wash the barnyard millet rava thoroughly in water. Soak it in enough water for 4-6 hours. Wash the idli rice and urad dal separately. Soak them along with fenugreek seeds in enough water for 4-6 hours. Grinding: Drain the water from the soaked rice and urad dal. Grind the urad dal and fenugreek seeds in a grinder or blender until you get a smooth and fluffy batter. Add water as needed to facilitate grinding. Similarly, grind the soaked idli rice until you get a coarse batter. Combine the ground urad dal and rice batter in a large mixing bowl. Mixing: Drain the water from the soaked barnyard millet rava and add it to the urad dal-rice batter. Mix well. Add salt to taste and mix thoroughly. Cover the bowl and let the batter ferment overnight or for 8-10 hours in a warm place. Steaming: After fermentation, the batter should have increased in volume and become slightly airy. Grease the idli plates with a little oil. Pour the batter into the idli moulds, filling them about 3/4th full. Steam the idlis in an idli steamer for 10-12 minutes or until a toothpick inserted into the center of the idli comes out clean. Serving: Remove the idlis from the moulds using a spoon. Serve hot with chutney and sambar. Enjoy your fluffy and nutritious barnyard millet idlis!
Additional information
| Weight | 500gms, 1kg |
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