Organic Ingredients: Little Millets, Urad, Fenugreek, Salt ( Allergen Warning: The mill handles cashew nuts, almonds and groundnuts.)
For one cup of the mix 1 cup of water and one cup of curd. Stir well and leave aside for 40 minutes. After 40 minutes, stir the batter well and prepare idlis as you normally do. You can mix curry leaves, ginger, onions and salt to your taste before cooking.
Storage: The mix should be stored in a cool dry place. Any unused batter should be stored in the refrigerator. The batter will become sour very quickly if left outside for more than a couple of hours.
Shelf life: The dry mix (when stored in a dry, air-tight container) has a shelf life of 4 months.
Any health benefits: This idli mix has a low glycemic index (good for diabetes patients), is high on fiber and is gluten free.
Did you know: The millets in the mix were purchased from tribal farmers of Javadimalai Hills and processed in Pelasur village (Thiruvannamalai District). The mill manager (Mr. Tamizhkumaran) got the recipe for the mix from a farmer's training program in Chennai. His mother is now helping perfect the recipe.