Barnyard Millet Idli Rava

Use this gluten free rava to make delicious and satiating upma, idli or halwa. Suitable for making semonlina/sooji based dishes

How to use Gluten Free Millet Rava?

1. To make upma, Use 5-6 cups of water for 1 cup of upma rava and make like regular rava/sooji upma.
2. For Rava idli, soak equal quantities of idli rava and sour yoghurt. Mix together and add water to get batter consistency. Leave to soak for 1-2 hours. Add water to adjust consistency. It should not be too thick or too thin. Add salt and pour into greased idli moulds. Steam for 10 minutes and have hot idlis with sambhar and chutney
3. Alternatively, for idlis, use 3 parts rava and 1 part urad daal. Soak urad daal and 1 tsp methi (fenugreek seeds) in water for 6 hours. Drain and grind the daal and methi seeds till fluffy. Add the rava and mix well. Add water to get the right consistency for the batter and let it ferment for 6-8 hours. Use directly to make idlis.
4. A smaller quantity of the rava will yield larger cooked quantitates as compared to regular wheat sooji.

Since millets are highly satiating, eat in smaller quantities than regular wheat sooji.