Welcome to show me the curry dot com.

I'm Hittle have a new job, and today we're gonna show you how to make millet Italy's.

Now this is a really healthy option you're going to be using badge a militant owners Barger basically hold millet.

That's what it looks like.

And it's great for people who are trying to reduce the intake off rice now millet or badge as a really, really heart healthy grain because it's got ah, high content of magnesium.

So it Lee basically has a majority of a portion of it leads rice.

So in this case, we're gonna be replacing some of the rice and using hold millet badger.

And this is one cup.

So what were you doing going to do is wait, take four cups of water just happen in the microwave for just about two minutes to just basically lukewarm and put it in the millet out of it in the millet, and we sucked it for four hours, and we took part of that water also and added it to our loaded Goethe, and this is what we're using.

This is not a doll, which is the slick version this is actual whole bean, which does not have the husk on it.

So if you have only the ball, it's absolutely fine to use that you'll miss out on the slight texture difference.

But it works fine, but we're using the whole loaded Goethe.

It's 1/4 cup also again soaked for four hours, and that's what it looks like if you notice this doesn't expand like we're uses.

Usually when we soak things that it kind of doubles in size or triples in size.

Look at that example, and not much happened here, and that's okay.

And finally, after these have been soaking for four hours the last 15 minutes or 15 minutes after that, you can take 1/3 cup of cool, huh?

Or flattened rice.

This is a thick variety of Baja, and we soaked it in 1/3.

A couple water, so same amount, Uncle Ha.

Same amount of water third cup each, and it's been soaking for 15 minutes.

And now we're gonna get ready to grind all of this.

So we've drained out all the water from all this year, and we're gonna first grind the doll and the bow, huh?

Medical husband soaking for 15 minutes, but it's absorbed all the water in, so there's no need to drain anything out can go in as this into this.

We're gonna add 1/4 cup of water to start with to help the grinding process.

And we'll add another quarter cup little bit along the way to continue grinding.

Not really at the military it again.

We're gonna need about another half cup to grind the millet.

But we're gonna add it in segments.

We're gonna add 1/4 1st and then continue mining and add another quarter and from shell.

And a batter has ground beautifully smooth.

So we're gonna pour it into again into a big ball.

They begin allowed to ferment, and we're gonna add about 1/2 a teaspoon of salt.

And it's really to taste so you can actually taste the batter and see how much you need.

We're using kosher salt, which is a non ionized or non I'd eyes, and if you don't have non, I'd assault than that's okay, Wait till the batter's already fermented and then go ahead and add the salt.

We're adding it before, and it's fine.

If you have not.

I die salt and mix it.

Bo, we're gonna cover it on you.

Going to let it ferment overnight, but again depends on the weather.

Depends on where you put it.

A lot of time.

Sometimes you need anywhere from eight hours to 24 so just keep an eye on it, and you can either put it in the oven with a little light on.

Don't turn on the oven and or you can put it out in the garage.

Or you could put in a laundry room just a nice warm place, so but make sure you cover it.

But meanwhile, we already have a patched up.

So we ground this batter yesterday and it's been fermenting for about 22 hours, 23 hours and see how that if it's beautifully fermented, it's got lots of bubbles, and it's really frothy.

This is going to give you a really nice and thought spongy.

At least right.

It is one of the things I noticed.

It doesn't expand as much as you regulate Lian those arts.

I guess the militants a little so doesn't come out of a job, so you don't have to worry about it.

Just going, huh?

so, but it looks fantastic.

So we're gonna go ahead and make it leaves?

No.

So we're using an Italy stand similar to this.

Now, this little contraption goes into a big pot of water and it's gonna steam.

There's many trays, that kind of layer on top of this.

But if you don't have it at least, and you have other options, right?

What you can do is you can just basically form a steamer again with the water at the bottom and just put another either like, inverted Carly or something just to stand basically.

And you can use Kadoorie, Czar people, Stamos people.

So you can use this and get to the same effect, right?

So what we're gonna do to make her at least pop out little better is we're gonna spray coat them just slightly.

And at this point, you can mix your batter one more time.

But don't overwork it, because again, all the bubbles and all will deflate and it won't be as soft, so just makes it one more time.

You can also do it a song space test.

Make sure everything is okay.

And then we're just going to pour some of the batter into off the gleam or they don't overfill them also because they are going to offer up a little bit.

What you gonna do is we're gonna fell the rest of the least more.

Now, the one thing you need want to keep in mind is that you don't not want one Italy mole right on top of the other.

So you kind of want to alternated.

So basically, you're Italy mold is here, then it won't be here.

That boy will be here some kind of coordinated so that the bottom Italy has room to grow in numbers.

That's the bottom of the other.

We're gonna fill it up.

We're gonna put into the steamer.

So we have our steamer pot and it's got about an inch of water at the bottom, and it's already come to a boil.

So once it comes to a boil, you want it on like a medium heat.

And we've been steamed these for about 15 to 16 minutes.

So another thing we're gonna be doing is we're also gonna be making those are so we have ah, double here.

It's a cast iron deva, and it's been heating on a pretty good heat.

You want to make sure it's really nice and hot before you start making.

Just Sprinkle some water and it's nice and sizzling.

It's ready to go.

We're gonna take some number better, and we'll dress a little bit of oil and losing the edges.

Clip it allowed to go from the bottom side.

And if you're those says air thin enough, you don't even need to flip them.

You can just cook on one side, and they're ready to go Such a great thing when you can use one recipe for two completely different dishes.

So yummy and this looks so great.

It's nice and crispy.

Yeah, you have some chutney powder here.

There is B is on a site.

Look it up so that looks like those.

I got a little taste difference and a little bit of texture difference.

It's got more.

It's a full body.

Those are absolutely more more to it than just so dropping.

Those.

That's right.

It's been 16 minutes on dhe our time.

It just went off.

The leaves are ready.

We don't have the stove and very carefully.

Victor really stand out.

So here, millet, at least and thio easily remove it.

You just need a spoon and basically just go along the edges and just pops out like so you can place it on your plate.

They look very soft, varies everything is.

They have not fluffed as much as it leaves usually do.

But I think they're like, fabulous.

You can see the air pockets in there.

So obviously that's a great indicator that there's really soft.

So here are Italy's and our dosa, both made with the same better, of course, and they look so soft and so spongy.

Have to try it.

Look at that.

It's like extremely soft on the inside.

Okay, give it a shot.

I'm young.

It's so so very You don't miss the rice at all.

I mean, that little bit also does the trick.

It's fabulous, it's OK and you can have it with somber.

Inject me and you are dry, spicy technique.

Bodo.

All of those recipes are all of its sight.

Look them up.

So, for this recipe would like to thank idly Gopi, not for introducing us to such a fabulous and easy substitution for rice.

So thank you so much for that and join us again on another episode of Show Me the curry dot com, adding a big just spice to your life.