Wash and soak thinai/foxtail millet and urad dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.
Grind urad dal until light and fluffy adding water from time to time.
Grind millets adding water little at a time to a slightly coarse batter.
Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The b
Heat ghee in a pan and season the pepper corns and cumin seed and to the bater and mix well.Add the gingelly oil and mix well.
Bring water to boil in a steamer or idli cooker to make idlis.
Then grease the idli mold with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean.
After it cools a little, remove the idlis from the mould.
Healthy Thinai / foxtailmillet id;is are ready to serve.
Serve hot with sambar or chutney
NOTE You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.
Fermenting time differs according to weather conditions.
