Barnyard Millet(Kuthiraivali) Idiyappam

Barnyard Millet Idiyappam..Idiyappam made with homemade barnyard millet(குதிரைவாலி) flour..Very tasty and healthy obviously because of the millets..You could feel only little changes in the taste when compared to the rice flour idiyappam..I made this with some leftover barnyard millets, which are getting expired soon..Saw this recipe from the handbook got along with the millets..Since then I wanted to try it, and finally did it today..Since I made this with leftover millets, I made the idiyapam in a very small quantity enough for jus a plate of serving..Anyways it was worth trying..

Thats my little one touching the dish during the clicks!! So happy to show her cute hands for the first time in my blog!!😍😘

Now, moving on to the recipe.. 

RECIPE:

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Preparation Time: 15 mins

Soaking Time: 2 hrs

Resting Time: 30-45 mins

Cooking Time: 7 mins+ 12 mins

Serves: 8 mini idiyappams

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INGREDIENTS: [1 cup=240 ml]

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Barnyard Millet - as req. ( I used <3/4 cup)

Salt - as req.

Water - 1 1/4 cups(approx.)

Oil - for greasing

METHOD:

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TO MAKE THE FLOUR:

1. Wash the Millet rice twice, and then soak in water for 2-3 hrs(I soaked for 2 hrs). After that, drain the water and spread the millets on a clean cotton cloth, and dry under shade or under fan for 30-45 mins( I dried for 45 mins). Make sure the rice is not completely dry. It should have some wetness in it.

2. Now, in a blender, add the millets, and powder it very finely. I got a little less than 3/4 cup flour.

3. In a vessel, dry roast the powder for 6-8 mins in low flame.  No need to brown it. So, your Idiyappam Flour is now ready. Store this in an airtight container, and use it for idiyappam, kozhukattai or almost any recipe which uses rice flour!!

TO MAKE IDIYAPPAM:

1. Take the flour in a bowl. Add salt to it. Keep it aside.

2. Boil 1 1/2 cups of water vigorously. Don't switch off the stove until the required water is consumed. Take a ladle of the boiling water, add to the bowl, mix it with a spatula. Repeat this by adding water little by little, until a sticky dough consistency is formed. I used a little less than 1 1/4 cups of boiling water for the dough. Switch off the stove containing boiling water.

4. Now, grease the Idli/idiyappam plates with oil. Put little dough in the idiyappam press, and form idiyappams by pressing it in circular motion.

5. Next, fill the idli pot with 1/4 portion of water and boil it. Now, carefully place the idiyappam plates, and steamcook for 10 mins in medium flame. That's it!!

Your soft n yummy Barnyard Millet Idiyappam with homemade flour is ready to be served!! Njjoy!!

QUICK VIDEO LINK:

 
NOTE:

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1. Since I made the flour in a small batch, I blended, roasted everything at home. If you want to make in larger batches, do the step1 alone of the 'TO MAKE THE FLOUR' instructions, and get the steps 2&3  done in a flour mill.

2. The flour stays good for several weeks or even months when perfectly done and stored. If done in flour mill, you can store for several months too.

3. The given water quantity to make the dough is approximate. So, carefully add the water little by little to prevent too much stickiness.

4. Make sure the water you use for the dough is very hot. That's the reason I told not to switch off the stove while the water is boiling. Because, even a little less hot can sometimes damage the dough. So be cautious.

5. The time taken to dry the millets completely depends on your place's weather conditions, and your way of drying. If you spread the rice in a very very thin layer than shown, then you can dry even more faster.