A healthy and gluten-free alternative to traditional idlis, Kuthiraivali Idli is made using barnyard millet (kuthiraivali) flour and urad dal. Here's a concise cooking procedure for making these soft, fluffy idlis.     

  Ingredients:                                

• 1  cup Kuthiraivali flour (barnyard millet flour)
• 1/4 cup Urad dal (split black gram)
• 1/2 tsp Fenugreek seeds (optional)
• Salt to taste
• Water (for soaking and grinding)                         

  Instructions:  
 

• Soak: Soak 1/4 cup urad dal and fenugreek seeds for 4-6 hours. Soak 1 cup kuthiraivali flour for 2 hours.
• Grind: Grind the soaked urad dal to a smooth batter. Mix it with the soaked kuthiraivali flour and add salt. Add water to adjust consistency.
• Ferment: Allow the batter to ferment for 8-12 hours in a warm place.
• Steam: Grease idli molds, pour in the fermented batter, and steam for 10-12 minutes.
• Serve: Remove from molds, serve hot with chutney and sambar.

Enjoy your Kuthiraivali Idlis!

Tips:

• Fermentation: Proper fermentation is key to making soft idlis. If you live in a hot climate, fermentation may take less time, but in colder climates, it may take longer.
• Grinding: Grinding the dal and millet separately helps in achieving the right texture. The urad dal batter should be smooth and fluffy, while the millet batter can be a little coarser.
• Water Quantity: Be cautious with the water added while grinding. The batter should be thick, not too watery, to ensure soft idlis.
• Optional Add-ins: You can add a pinch of baking soda to the batter before steaming for extra fluffiness.