Pearl Millet Idly Ravva (Sajja Idly Ravva)

Ingredients

• 1 cup pearl millet (bajra) idli rava
• 1/2 cup urad dal (black gram dal)
• Water, as needed
• Salt, to taste

Instructions

Wash the pearl millet idli rava thoroughly under running water and soak it in enough water for about 4-6 hours or overnight.
Similarly, wash the urad dal and soak it in water for the same duration.
Grinding:

After soaking, drain the water from the urad dal and grind it into a smooth batter using minimal water. The batter should be fluffy and airy. Transfer it to a large bowl.
Mixing:

Next, drain the water from the soaked pearl millet idli rava and add it to the urad dal batter.
Mix them well together, ensuring the batter is of idli batter consistency. Add salt to taste and mix again.
Fermentation:

Cover the bowl with a lid and allow the batter to ferment in a warm place for about 8-12 hours or overnight. The fermentation time may vary depending on the temperature.
Making Idlis:

Once the batter has fermented well and risen, grease the idli plates with oil or ghee.
Pour ladlefuls of the batter into each mold of the idli plate.
Steaming:

Steam the idlis in a steamer or an idli cooker for about 10-12 minutes on medium heat, or until a toothpick inserted into the idlis comes out clean.
Serve:

Once done, remove the idli plates from the steamer and allow them to cool for a few minutes. Then, gently remove the idlis from the molds using a spoon.
Serve hot:

Serve the pearl millet idlis hot with chutney, sambar, or any accompaniment of your choice.
Enjoy your nutritious pearl millet idlis!