- Fox tail millet – 1 cup
- Freshly coconut (grated)- 1 cup
- Jack-fruit (chopped) – 1 1/2 cups
- Jaggery – 1/4 cup
- Cardamom – 2
Wash and soak the fox tail millet overnight.
Remove the seeds of the jack-fruit.
- Chop the jack-fruit into small pieces.
In a mixer grinder, add fox-tail millet, freshly grated coconut, chopped jack-fruit, cardamom and jaggery.
- Grind it into a smooth paste by adding very little water. Add water only if required, as jaggery and jack-fruit leaves water.
Grease the idli plate with ghee.
Pour a ladle full of batter on each hole.
- Top few jack-fruit pieces over the batter. This step is optional.
Steam cook it for 10 minutes.
Serve hot with honey or spicy chutney.
- Adjust the jaggery and jack-fruit depending on the sweetness required.
- In original recipe, rava is used instead of millet. In this case, the batter should be soaked for 20 minutes or rava can be steamed and then added to the jack-fruit coconut mixture.
- Grated coconut can be added to the final batter directly. You can feel the coconut in every bite.
- If going to grind the coconut, then randomly chopped coconut pieces can be added to the mixer grinder instead of grating the coconut.
- This idli is authentically prepared in teak leaves or banana leaves.