Barnyard Millet Idli

Soak barnyard millets over night and also urad dall, Chana Daal, fenugreek seeds for 3 to 4 hours

Grind barnyard millets coarsely. Grind urad dall, chana daal, fenugreek seeds together into a thick batter separately.

Add millets batter and urad Daal batter and mix well and leave it for 8 hours for fermentation.

When the mixture fermented add salt and take the greased Idli stand add grated carrot and pour required quantity of batter into the moulds

Steam them for 20 minutes or until done

Serve hot with peanut chutney and sambar.