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Kambu Idly

Recipe

Kambu Idly

About Recipe
ENERGY: 48kcal
CARBS: 10g
PROTEIN: 1.2g
FAT: 0.3 g
FIBER: 1g

01. ABOUT RECIPES

Kambu Idly is a nutritious South Indian breakfast dish made with pearl millet (kambu), urad dal, and a small portion of rice. Pearl millet is one of the oldest cultivated millets, valued for its high nutritional content and ability to keep the body cool. When fermented and steamed into idlies, it becomes soft, light, and flavourful, making it a wholesome alternative to regular rice idly. It is especially popular among those looking for healthier, millet-based options in their daily diet.

02.INGREDIENTS

  • Kambu (pearl millet) – 18 g
  • Urad dal (skinned black gram) – 5 g
  • Parboiled rice – 7 g



  • Fenugreek seeds – 0.1 g
  • Water – as required for soaking and grinding
  • Salt – 0.2 g (a pinch)

03.HEALTH BENEFITS:

Rich in Fiber & Satiety :

Pearl millet provides dietary fiber that improves digestion, prevents constipation, and keeps you fuller for longer.

Diabetes-Friendly :

Has a low glycaemic index and helps in steady blood sugar control.

Good Source of Iron & Minerals :

Kambu is naturally rich in iron, magnesium, phosphorus, and potassium, supporting energy and bone health.

Supports Weight Management :

Low in fat, nutrient-dense, and keeps hunger in check, making it ideal for weight loss diets.






Craving something light, nutritious, and easy to digest? Moong Dal Bottle Gourd Chilla brings together traditional ingredients with modern wellness goals. It’s more than just a healthy dish, it’s a smart choice for those who want to eat clean without sacrificing flavor.

Gluten-Free & Easy to Digest :

Suitable for gluten-intolerant individuals while being gentle on the stomach.

Heart-Healthy :

Contains heart-friendly nutrients and antioxidants that may help reduce cholesterol and support cardiovascular health.

04. INSTRUCTIONS:

  • Wash and soak kambu, rice (if using), and urad dal separately for 4–6 hours.
  • Add fenugreek seeds to urad dal while soaking.
  • Grind urad dal to a smooth, fluffy batter.
  • Grind kambu and rice to a slightly coarse texture.
  • Mix all batters together with salt.
  • Cover and ferment in a warm place for 8–12 hours, until doubled in volume.
  • Lightly grease an idly mould.
  • Pour batter for one idly (~35 g cooked weight).
  • Steam for 10–12 minutes until cooked through.
  • Remove from mould and serve hot with chutney, Sambar, or Podi.

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