Little millet salsa stuffed idli sandwiches


Little millet’s health benefits is a highly nutritious, non-glutinous and alkaline food. It is high in minerals like iron, magnesium, phosphorous and potassium. It is a smart carbohydrate with lots of fibre and low simple sugars. Little millet is a good source of protein for vegetarians.

Ingredients (for idlis):

· 2 cups Little Millet (Kutki) washed and soaked overnight.

· 1 cup Split Black Gram (Urad Dal) washed and soaked overnight.

· 1 tbsp Fenugreek Seeds (Methi dana) soaked overnight.

· Rock Salt to taste

· 2tbsp Grated Beetroot

· 1 tbsp Grated Raw Turmeric

· 1 tbsp finely chopped Green Chillies

· Leftover Salsa or any of your favourite dip

For tempering:

· Curry leaves

· Mustard Seeds

· A pinch of Asafoetida (heeng)

· ½ tsp Kashmiri Red chilli Powder

· A pinch of Turmeric

· 1 tbsp Cow Ghee

· Rock Salt to taste


1. After soaking combine millet, lentil and fenugreek seeds, grind them to a fine batter consistency.

2. Leave the batter for 8-10 hours covered and undisturbed.

3. Once it ferments, add rock salt, grated beetroot, turmeric and green chillies.

4. Steam fluffy idlis, and keep them aside.

5. Once they cool, half slit the idlis for sauce to be stuffed and spread.

6. In a separate pan, heat cow ghee and add all the ingredients of tempering except for salt.

7. Mix it with slitted idlis and gently stir till the tempering is coated nicely onto the idlis.

8. Once done, with the help of a spoon and a butter knife, spread Salsa dip inside the slitted idlis.

9. Serve hot with a beautifully decorated platter.