Bajra Idli with Tiffin Sambhar
Bajra (pearl millet) or Kambu as it is known in Tamil, is a very healthy grain. It has a very impressive nutritional profile and considered a high energy food. It is a gluten free grain. It is high in fiber, and therefore helps in regulating digestion. It is rich in iron, and can therefore help in combating anaemia.
This is a healthier alternative, and provides a change in routine from the traditional idlis.
Notes
This Idli is made using store bought bajra flour. Whole bajra grains can be used in this recipe, as well. If using whole bajra grains, use 1 cup of bajra. Wash them thoroughly, and soak them for 6 hours, prior to grinding
Ingredients for Bajra idli
Idli rava- 3 cups
Bajra flour- 1.5 cups
Urad dal- 1 cup
Salt- to taste
Sesame oil- (as needed for greasing the moulds)
Notes
Soak the idli rava for 3-4 hours. Soak the urad dal separately for at least 6 hours.
Preparation of the batter
Grind the urad dal, adding needed water to make a smooth batter. Gently squeeze out the water from the idli rava. Transfer the idli rava to a wide container. Add the urad dal batter to the idli rava. Now add 1.5 cups of ready made bajra flour to the idli-rava-urad dal mixture. Add salt, and mix well to incorporate all the ingredients together. Adjust the consistency, if the batter appears too thick. Do not make the batter too runny.
Leave in a warm place for fermentation. Once the batter has fermented well, it will have risen in volume, with frothy bubbles appearing on its surface. Give it a good stir. The Bajra idli batter is ready
Preparation of idlis
Grease the idli moulds with sesame oil. Pour the batter in these greased moulds, and steam cook for 15-20 minutes. Once the idlis are done, let them cool down for a couple of minutes, before proceeding to remove them.
Enjoy these healthy idlis with sambhar or chutney of your choice.
We enjoyed these idlis with Tiffin Sambhar. I call this Tiffin Sambhar, because it is so quick to put together, and it does not require dal as well. It complements idli, dosas, upma and pongal recipes very well.
Ingredients for the Tiffin Sambar
Onions- 1 cup (roughly chopped)
Tomatoes-1/2 cup (finely chopped)
Tamarind- a lime sized ball. Alternatively, 2 tsps of the readymade tamarind paste can be used as well
Jaggery- a small lump (optional)
Cilantro leaves- a handful (for garnishing)
Salt- to taste
Ghee- 3 tsps
Notes
If using tamarind ball, soak the same in slightly warm water for 10-15 minutes. This will make extraction easier. Take the tamarind extract, and keep it ready for use in the sambhar.
Ingredients that are required to be ground into a paste
Toor dal/Channa dal- 2 tbsp
Coriander seeds- 1 tbsp
Fenugreek seeds- 1 tsp
Cumin seeds- 2 tsp
Dried red chillies- 2 to 3
Dry roast these ingredients in a kadai. Once it cools down, grind in a mixer to a slightly coarse powder. This is the sambhar powder, that will be used in this sambhar
Spices for seasoning
Mustard seeds-1 tsp
Clove- 2 to 3
Preparation
In a kadai, heat oil. Add in the mustard seeds. Once it splutters, add the cloves. Saute for 10-15 seconds. Add in the chopped onions and salt. Salt helps in the onions cooking faster. Saute until the onions turn transclucent. Add in the chopped tomatoes. Fry until the tomatoes turn slightly mushy. Add in the tamarind extract, and cook covered on a medium flame, until the raw smell of the tamarind is gone. If using jaggery, add it now.
In a separate bowl, dilute the sambar powder by adding 2 cups of water. Mix this well to be sure there are no lumps. Add this to the sambar. Stir well. Cook covered on a medium flame until the sambar starts boiling. Remove from flame, and garnish with chopped cilantro leaves.
Serve this quick and easy to make sambar piping hot!!!!
 |
| Bajra idlies with tiffin sambar |
Bajra (pearl millet) or Kambu as it is known in Tamil, is a very healthy grain. It has a very impressive nutritional profile and considered a high energy food. It is a gluten free grain. It is high in fiber, and therefore helps in regulating digestion. It is rich in iron, and can therefore help in combating anaemia.
This is a healthier alternative, and provides a change in routine from the traditional idlis.
Notes
This Idli is made using store bought bajra flour. Whole bajra grains can be used in this recipe, as well. If using whole bajra grains, use 1 cup of bajra. Wash them thoroughly, and soak them for 6 hours, prior to grinding
Ingredients for Bajra idli
Idli rava- 3 cups
Bajra flour- 1.5 cups
Urad dal- 1 cup
Salt- to taste
Sesame oil- (as needed for greasing the moulds)
Notes
Soak the idli rava for 3-4 hours. Soak the urad dal separately for at least 6 hours.
Preparation of the batter
Grind the urad dal, adding needed water to make a smooth batter. Gently squeeze out the water from the idli rava. Transfer the idli rava to a wide container. Add the urad dal batter to the idli rava. Now add 1.5 cups of ready made bajra flour to the idli-rava-urad dal mixture. Add salt, and mix well to incorporate all the ingredients together. Adjust the consistency, if the batter appears too thick. Do not make the batter too runny.
Leave in a warm place for fermentation. Once the batter has fermented well, it will have risen in volume, with frothy bubbles appearing on its surface. Give it a good stir. The Bajra idli batter is ready
Preparation of idlis
Grease the idli moulds with sesame oil. Pour the batter in these greased moulds, and steam cook for 15-20 minutes. Once the idlis are done, let them cool down for a couple of minutes, before proceeding to remove them.
Enjoy these healthy idlis with sambhar or chutney of your choice.
We enjoyed these idlis with Tiffin Sambhar. I call this Tiffin Sambhar, because it is so quick to put together, and it does not require dal as well. It complements idli, dosas, upma and pongal recipes very well.
 |
| Tiffin Sambar |
Ingredients for the Tiffin Sambar
Onions- 1 cup (roughly chopped)
Tomatoes-1/2 cup (finely chopped)
Tamarind- a lime sized ball. Alternatively, 2 tsps of the readymade tamarind paste can be used as well
Jaggery- a small lump (optional)
Cilantro leaves- a handful (for garnishing)
Salt- to taste
Ghee- 3 tsps
Notes
If using tamarind ball, soak the same in slightly warm water for 10-15 minutes. This will make extraction easier. Take the tamarind extract, and keep it ready for use in the sambhar.
Ingredients that are required to be ground into a paste
Toor dal/Channa dal- 2 tbsp
Coriander seeds- 1 tbsp
Fenugreek seeds- 1 tsp
Cumin seeds- 2 tsp
Dried red chillies- 2 to 3
Dry roast these ingredients in a kadai. Once it cools down, grind in a mixer to a slightly coarse powder. This is the sambhar powder, that will be used in this sambhar
Spices for seasoning
Mustard seeds-1 tsp
Clove- 2 to 3
Preparation
In a kadai, heat oil. Add in the mustard seeds. Once it splutters, add the cloves. Saute for 10-15 seconds. Add in the chopped onions and salt. Salt helps in the onions cooking faster. Saute until the onions turn transclucent. Add in the chopped tomatoes. Fry until the tomatoes turn slightly mushy. Add in the tamarind extract, and cook covered on a medium flame, until the raw smell of the tamarind is gone. If using jaggery, add it now.
In a separate bowl, dilute the sambar powder by adding 2 cups of water. Mix this well to be sure there are no lumps. Add this to the sambar. Stir well. Cook covered on a medium flame until the sambar starts boiling. Remove from flame, and garnish with chopped cilantro leaves.
Serve this quick and easy to make sambar piping hot!!!!
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