Idly, a staple South Indian breakfast, is known for its light, fluffy texture and ease of digestion. In this recipe, we’ll introduce a nutritious twist by incorporating Kambu (Bajra/Pearl Millet), a powerhouse of nutrients with a unique flavor that elevates the traditional idly. Known for its rich fiber, iron, and calcium content, Kambu not only enhances the health benefits but also makes it an ideal choice for those looking to include millets in their diet.
Kambu, also known as Bajra or Pearl Millet, has been cultivated for centuries and is a staple in many Indian households. Our ancestors used to eat kambu or bajra and they stayed very healthy. It’s a gluten-free grain packed with essential nutrients:
- Rich in Fiber: Aids digestion and helps in weight management.
- Iron-Rich: Supports better hemoglobin levels and reduces anemia risk.
- Calcium and Magnesium: Beneficial for bone health.
- Low Glycemic Index: Suitable for people with diabetes.
This idly recipe is perfect for anyone looking to incorporate millet-based foods into their routine without compromising on flavor.
Ingredients:
- Bajra – 3 cups heaped
- Ured dhal white – 1 cup heaped
- Salt – as needed
- Oil – for greasing
Method:
- Wash kambu and dhal and soak them together for 3 hours.
- Put them in a grinder and grind nicely.
- When you touch and see the flour it should be very fine.
- Put salt and add more water to the required consistency and mix well.
- Keep it in a large vessel with more space above it so that the flour will rise above and close with a lid.
- Let it ferment for about 12 to 15 hours.
- Next day grease the idly plates with oil and steam the idlies for 10 minutes.
- Healthy bajra idly is ready to be served.
- Serve hot with coconut chutney or tomato chutney.
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