Sri Aroghya Barnyard Millet Idli Rava (ఊదల ఇడ్లీ రవ్వ) Pack of 2

Start your morning with a breakfast that isn’t a supplement—it’s a return to what was once normal. Sri Aroghya Barnyard Millet Idli Rava brings you the authentic, forgotten goodness of traditional “Udalu” in an easy-to-use rava form.

Naturally gluten-free and packed with essential dietary fiber, it is the perfect healthy substitute for regular white rice rava. Because Barnyard millet has a low glycemic index and is easily digestible, it helps maintain steady energy levels and supports a healthy lifestyle. This makes it an excellent choice for diabetic diets, weight management, and complete family nutrition. Enjoy incredibly soft, fluffy, and wholesome idlis without compromising on the traditional taste you love.

Key Features:

• 100% Natural & Authentic: Made from premium quality, carefully sourced Barnyard Millet (Udalu / ఊదలు).

• Diabetic-Friendly: A low Glycemic Index (GI) aids in steady blood sugar management.

• Rich in Fiber: High total dietary fiber supports healthy digestion and keeps you full longer.

• Naturally Gluten-Free: A completely safe and healthy alternative for those with gluten sensitivities or celiac restrictions.

• Perfect Texture: Specially milled to the perfect rava consistency to ensure your idlis come out soft and fluffy every single time.

Nutritional Information (Approximate values per 100g):

• Energy: 307 kcal

• Carbohydrates: 65.5 g

• Protein: 6.2 g

• Total Dietary Fiber: 10.1 g

• Fat: 2.2 g

• Calcium: 20 mg

• Iron: 5.0 mg

  (Note: Nutritional values based on standard ICMR baseline for Barnyard Millet)

Cooking Instructions (How to make soft Millet Idlis):

1. Soak: Wash and soak 1 cup of whole urad dal for 4-6 hours. Separately, gently rinse and soak 2 to 2.5 cups of Sri Aroghya Barnyard Millet Idli Rava for 2-3 hours.

2. Grind: Grind the soaked urad dal in a wet grinder or blender until the batter is extremely smooth and fluffy.

3. Mix: Squeeze the excess water completely from the soaked millet rava and mix it thoroughly into the urad dal batter. Add salt to taste.

4. Ferment: Cover the vessel and let the batter ferment overnight (or for 8-10 hours) in a warm place until it rises.

5. Steam: Pour the fermented batter into greased idli plates and steam on a medium flame for 10-12 minutes. Serve piping hot with peanut chutney and sambar!