I have used barnyard millet but you can use any millet of your choice and follow the same recipe.
Millet flour– 2 cups
Salt to taste
Water as needed
Oil- 1 tablespoon
Mustard- 1 teaspoon
Cumin seeds- 1/2 teaspoon
Chana dal-1/2 teaspoon
Urad dal-1/2 teaspoon
Onion-1,small, finely chopped
Red chili -1 broken
Curry leaves – a few
Take the millet flour,salt in a bowl.Mix well. Heat around 4 cups of water and bring to a boil. Add this water little by little into the flour, using a spatula mix well.Knead to a non sticky dough. You may not use all if the water. The quantity of water used up will depend on the quality of the flour.
Take an idiyappam press / murukku press fitted with the dotted mold as shown below. Take a portion of the dough and fill it into the press.Press it out onto a steamer plate and steam . I used the traditional idli cooker. You can also press it out onto a greased perforated plate and place inside a steamer.I steamed for 10 minutes. [Over steaming will change the texture of the dish] .Repeat for the remaining dough.
Remove from the steamer and spread on a plate to cool.
Heat oil in a pan and add mustard,cumin, chana dal, urad dal. When the mustard pops, add onion,red chili and curry leaves.Once the onion is soft,add the cooled idiyappam,salt and mix gently.Remove from pan and serve
This can be served as such / with sambar and chutney
Also sending this to Srivalli’s Come join us for breakfast event…