Little Millet Idly Ravva (Sama Idly Ravva)
₹85.00 – ₹140.00
Little Millet is rich in phyto-chemicals and has excellent antioxidant properties. It has nearly 2.5 times minerals and 38 times fiber, 13 times iron than rice and it abundant quantities of Thiamin (vitamin B1).
Product Description
Discover the wholesome goodness of Little Millet Idly Ravva, a perfect choice for making traditional South Indian idlis. Made from high-quality little millet grains, this ravva is a rich source of essential nutrients, including fiber, vitamins, and minerals. It’s an excellent alternative to rice-based idly ravva, offering a unique flavor and a healthful twist to your favorite idli recipe.
Features:
- Nutrient-Rich: Packed with dietary fiber, protein, and essential minerals like calcium and iron.
- Digestive Health: Supports digestion and helps maintain a balanced diet.
- Low Glycemic Index: Ideal for those managing blood sugar levels.
- Versatile: Perfect for making soft, fluffy idlis and can also be used in other traditional dishes.
Recipes
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Little Millet Idly
Ingredients
- 1 cup little millet idli rava
- 1/2 cup urad dal (split black gram)
- 1/4 teaspoon fenugreek seeds (methi)
- Salt to taste
- Water as needed
- Oil for greasing idli molds
Instructions
Soak the Ingredients:
Wash the urad dal and fenugreek seeds thoroughly. Soak the urad dal and fenugreek seeds in water for about 4-6 hours or overnight. Separately, soak the little millet idli rava in enough water for about 4-6 hours or overnight. Prepare the Batter: Drain the soaked urad dal and fenugreek seeds. Grind them into a smooth and fluffy paste using a blender, adding water as needed. Drain the soaked little millet idli rava and squeeze out any excess water. In a large mixing bowl, combine the ground urad dal paste and the soaked little millet idli rava. Add salt to taste and mix well to form a thick batter. The consistency should be similar to regular idli batter. Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. Steam the Idlis: Once the batter is fermented, mix it gently. If the batter is too thick, you can add a little water to adjust the consistency. Grease the idli molds with a little oil. Pour the batter into the molds, filling each mold about 3/4 full. Steam the idlis in an idli steamer or pressure cooker (without the whistle) for about 10-15 minutes or until a toothpick inserted into the idli comes out clean. Serve: Allow the idlis to cool for a few minutes before removing them from the molds. Serve hot with coconut chutney, sambar, or any chutney of your choice. Enjoy your healthy and delicious little millet idlis!
Additional information
| Weight | 500gms, 1kg |
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