Samak Chawal Idli (Barnyard Millet and Ragi Idli)

Ingredients

• samak chawal (barnyard millet) coarse powder — 300 g (2 cups)
• black gram powder — 150 g (1 cup)
• finger millet (ragi) powder — 150 g (1 cup)
• curd — 1 1/2 cups
• salt — 1 1/2 tbsp
• water (only if the batter is too thick)
• chana dal — 4 tbsp
• mustard seeds — 2 tbsp
• curry leaves — 15-20 (chopped)
• asafoetida powder (a pinch)
• baking soda — 3/4 tbsp (see tips)
• carrot — 1 medium (grated)
• cashew nuts — 10 pieces (chopped)
• black sesame — 2 tbsp
• oil (for greasing the idli plates)

Method

1. Mix the samak powder, black gram powder, ragi powder, curd and salt and leave it for half an hour. If it is very thick, add water until it flows like idli batter.
2. Stir-fry the curry leaves, chana dal and mustard seeds until fragrant. Turn off the heat, add the asafoetida and stir this tempering into the batter.
3. Mix the raising agent with two spoonfuls of lukewarm water and stir it thoroughly into the batter.
4. Grease the idli plates and pour a glass of water into the base of the steamer.
5. Put a little grated carrot, two or three bits of cashew and some black sesame into each mould and spoon the batter over.
6. Steam for 10 minutes and serve warm with coriander chutney.