Barnyard Millet Idiyappam

Barnyard Millet (Oodalu) Idiyappam


Barnyard Millet (oodalu) (can be relaced with Kodo or Little Millet) – 1 cup
Big Onion – 1 finely chopped
Coconut(grated) – 1 tbsp
Water – as required

To Temper:

Oil/Ghee – 2 tsp
Mustard seeds – 3/4 tsp
Urad Dal – 1/2 tsp
Jeera – 1/4 tsp
Green Chillies – 1 chopped
Curry Leaves – 4-5


Step1: Dry roast the Barnyard millet till/Oodalu slightly browned as shown.Cool down and grind it to a fine powder(as fine as possible).Set aside.


Step2: Boil water and add it to little by little to the millet powder till it gathers together.Mix well with a laddle, once its hand bearable hot, gather it together to a smooth dough.

Step3 : Take your Idiyappam press, Pinch a ball from the dough and fill it in the idiyappam press.Grease the idiyappam steamer plate then press it in circular motion to fill the steamer plate.Don’t crowd it.


Step4 : In the idli steamer pour water and place the idiyappam steamer plate above it and steam it for 8-10mins.Turn over to remove the idiyappam, then spread it in a plate.Once cooled down, crumble it so that the strings get separated.

Step4 : Heat oil – add the items listed under to temper let it splutter.Then add onion and fry till golden brown.Add required salt.Now add idiyappam and mix well.Saute well till its blended well.Add coconut and switch off.

Serve hot / warm.



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