Black rice, Kodo millet,Foxtail millet Thattu Idly

About This Recipe

Black rice, Kodo millet, Foxtail millet Thattu Idly

Black rice, kodo millet, and foxtail millet thattu idly is a soft yet slightly dense, nutritious version of the traditional flat idly, prepared by fermenting a wholesome batter made from these three ancient grains along with urad dal. This idly has a pleasant earthy flavor and a hearty texture, making it both filling and flavorful.

Black rice is rich in antioxidants, especially anthocyanins, which help reduce inflammation, support heart health, and improve immunity.

Kodo millet is high in dietary fiber and minerals, aids digestion, supports weight management, and helps regulate blood sugar levels.

Foxtail millet provides good-quality protein, iron, and magnesium, and its low glycemic index ensures sustained energy and better glucose control.

Together, these grains make thattu idly a naturally gluten-free, nutrient-dense, and balanced meal that promotes digestive health, heart health, and overall wellness while being suitable for all age groups.

Ingredients

2 cups black rice
1 cup kodo millet
1 cup foxtail millet
1 cup urad dal
2 tbsp salt

Instructions

Step 1

Black rice, Kodo millet, foxtail millet Wash everything well and soak for eight hours. Soak the dal well for three hours.

Step 2

After, 3 hour of soaking of urad dal, drain off the water and transfer to the grinder.
grind for 45 minutes adding water as required. use urad dal soaked water for grinding, as it helps in fermentation.
scrape the sides and grind until the batter turns soft and fluffy.
transfer the batter to a large vessel and keep it aside.

Step 3

In the same grinder add soaked rice and grind.
grind to a coarse paste adding water as required.
transfer the rice batter to the same vessel.

Step 4

Mix salt well making sure everything is well combined. mixing the batter with hand helps to aid fermentation.
cover and ferment in a warm place for 6 hours.