Samba Godhumai - 1 cup
Millets (Thinai ) - 1/2 cup
Fresh Curd - 1 cup
Salt to taste
Corriander Leaves - handful
Idli Soda (optional)
To temper
Oil
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Red Chillies - 3
Soak Samba Godhumai, millets in curd for 1 hr. (f you buy non organic millets, soak them for 2 hours in water and then soak along with samba godhumai in curd). Add salt along with it. After 1 hr, in a kadai, heat oil and add the items in 'To Temper' and allow them to splatter. Then add these in the mixture. If you want very fluffy idlis, add a pinch of Idli soda mixed in a spoon of water to this mixture.
Grease Idli plates with oil and pour the mixture as Idlis. If the mixture is too thick, you can add little bit of water to bring it to Idli dough consistency. Steam in Idli cooker for 15 mins. Serve hot with your desired Chutney. I usually serve with tomato chutney.
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