Masala Millet Idli Platter Recipe

About this recipe

The Masala Millet Idli Platter is a wholesome and flavorful Indian breakfast dish that combines soft and fluffy millet idlis with a vibrant masala topping, served alongside coconut chutney and spiced sambhar. It’s packed with fiber, protein, and a balanced blend of spices to suit a medium spice level, making it ideal for those aiming for weight loss while enjoying a hearty meal. Perfect for a family breakfast, this platter brings together the goodness of millet, fresh vegetables, and aromatic Indian flavors for a satisfying start to the day.

Ingredients

• 500 Grms Ragi / Nachni Atta Millets Atta 500 Grms
• 500 g Urad Dal
• 400 g Curd
• 200 ml Mustard Oil
• 250 g Carrot
• - Grated Coconut
• 100 g Tamarind Paste
• 50 g Masala Sambhar
• - Chilli Green 100 G
• 500 g Tomato - Hybrid
• 100 g Curry Leaves
• 200 g Fenugreek Seeds
• 100 g Red Chili Powder
• 100 g Salt
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Soak the urad dal and fenugreek seeds in water for 4 hours, then grind them into a smooth paste using minimal water.
2. 2. Mix the millet flour, urad dal paste, curd, and salt in a bowl to form a batter, cover, and let it ferment overnight.
3. 3. Grease idli molds with oil, pour the fermented batter into them, and steam for 10-12 minutes until soft and cooked.
4. 4. Heat oil in a pan, add mustard seeds, curry leaves, and chopped green chilies, and sauté for 1 minute.
5. 5. Add finely chopped tomato, grated carrot, turmeric powder, and red chili powder to the pan, cook until the vegetables soften, then set aside for the masala topping.
6. 6. Blend grated coconut with a small piece of green chili, salt, and a little water to make a smooth coconut chutney.
7. 7. In a pot, prepare sambhar by boiling tamarind pulp with water, sambhar powder, salt, and cooked vegetables, simmering for 10 minutes.
8. 8. Plate the millet idlis, top with the prepared masala, and serve with coconut chutney and hot sambhar.