Step-by-Step Instructions

1. 1.Prepare the Idli Batter Base

   Take 2 cups of barnyard millet (mor dhan) and 0.5 cup of sago pearls (sabudana). Pour the mor dhan into a mixer jar, followed by the sabudana. Grind both ingredients together until you get a coarse, semolina-like powder.

2. 2.Mix the Batter

   Transfer the ground mixture to a large bowl. Add 1 cup of buttermilk, then add a bit more than 0.5 cup of buttermilk. Mix well with a spoon. Next, add 1 cup of water, mix, and then add another 1 cup of water. Continue mixing until the batter is smooth and lump-free. Add 2 small spoons of rock salt (sendha namak) and mix thoroughly. Cover the bowl and let the batter rest for 10 minutes to allow the grains to swell.

3. 3.Prepare the Chutney

   While the idli batter rests, prepare the chutney. In a mixer jar, combine sliced dry coconut, fresh coriander leaves, green chilies, raw peanuts, 0.5 tsp cumin seeds, rock salt (sendha namak) to taste, and the juice of half a lemon. Add a little water and a pinch of black salt (kala namak). Grind all ingredients to a fine, smooth paste.

4. 4.Prepare Idli Molds and Batter

   Grease the idli molds thoroughly with ghee using a brush. After the batter has rested for 10 minutes, add one sachet of Eno fruit salt to the batter. Mix gently in one direction until the Eno is just incorporated and the batter becomes frothy. Do not overmix.

5. 5.Steam the Idlis

   Pour the idli batter into the greased molds, filling them about three-quarters full, as the idlis will expand. Place the filled idli plates into a pre-heated steamer with boiling water. Cover the steamer with a lid and steam for 5 minutes.

6. 6.Demold and Serve

   After 5 minutes, carefully remove the idli plates from the steamer. Let them cool down for a few minutes. Once cooled, gently demold the idlis using your fingers; they should come out easily without needing a knife or spoon. Garnish the idlis with chopped coriander leaves and chili flakes (optional). Serve the soft and fluffy farali idlis hot with the prepared chutney and cucumber slices.