How to make Foxtail Millet Idli Batter

For the Batter

• Wash the foxtail millet a couple of times until the water runs clear. Soak with enough water to cover it.
• In another vessel, wash and soak the urad dal along with fenugreek seeds. Cover both vessels with a lid.
• Let the soaking be done for at least four hours.
• Once the soaking time is done, grind it in either grinder or a mixer jar.
• I used a mixer jar, so first, take the drained urad dal and pulse it a couple of times.
• Make sure the dal is all ground and leveled again.
• Now sprinkle water over it and grind to a smooth soft batter.
• Add as little water as possible. We only need it for getting ground well.
• The batter texture should be like almost butter.
• Now remove to a bowl, add the drained millet to the jar.
• Again grind to a smooth paste. You will still find it to be a granular texture, add water and grind to a smooth paste as much as possible.
• Now add this to urad dal paste, add salt, and beat it well.
• Cover with a lid and let it ferment overnight or for at least 8 hours.

Steaming the Korralu Idli

• Take about 3 cups of water into your idli steamer, cook on high for the water to boil.
• Grease the idli plates with oil, pour the batter to 3/4 level, and continue until the entire batch is over or how much ever you want.
• Stack the plates and place them in the steam and let them steam for 15 minutes.
• Once the idlis are steamed, let it stand for 5 to 7 minutes for it to easily unmold.
• Serve with Chutney or Sambar of your choice.