Rinse the little milet twice with enough water and soak it for at least 5 hours. After soaking time, drain off water and add it to a mixer jar.

Include grated coconut as well to the mixer and grind in to very smooth batter. I have added 3/4 cup of water to grind the millet.

Transfer the batter in to a pan, add salt and mix. With constant stirring cook this batter in medium flame. As it cooks, it comes toegether as dough. Switch off once done.

When the dough is still warm, take a handful and shape it like a ball or cylinder. Repeat this process and steam cook all the balls in a idli steamer for 10 minutes. Insert a toothpick to check done-ness, if it comes out clean the dough is cooked perfectly.

Next in a idiyappam press, fill in the cooked dough and press the idiyappam over a plate. Repeat the process with all the dough.

Healthy little millet idiyappam (shavige) is ready to serve with chutney, sambar or sweetened coconut milk.

Soak the millet for good hours (5-6 hrs) otherwise it will not grind to the perfection.

The batter consistency should be little loose than dosa batter. I have added 3/4 cup of water to grind.

When you cook the batter, it may not solidify evenly. Don't worry as this gets cooked properly in idli steamer.

Remember the dough balls should be pressed to idiyappam when they are still hot. Once they cool down, pressing would be difficult.