Fluffy Kodo Millet Idli: A Healthy & Delicious South Indian Breakfast
5 hours 15 minutes
1235 reads
About Fluffy Kodo Millet Idli: A Healthy & Delicious South Indian Breakfast
Experience the incredible lightness of Kodo Millet Idli, a healthy and flavorful take on a South Indian classic. Imagine fluffy, melt-in-your-mouth idlis, packed with the goodness of kodo millet.This gluten-free and protein-rich recipe swaps rice for nutritious kodo millet, creating a satisfying and wholesome meal. Surprisingly easy to prepare, these soft and spongy idlis are perfect for breakfast, dinner, or a light snack.Enjoy them steaming hot with traditional sambar and chutney for an authentic taste of South India.
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Recipe Time & More
Prep5 hours
Cook15 minutes
Total5 hours 15 minutes
Ingredients
Soaking Ingredients
- 1 1/2 cup Kodo Millet
- 4 tbsp Rice flattened rice
- 1/2 cup Gram black, split black lentils, whole
- 1 tsp Fenugreek Seeds
Instructions
- Wash the kodo millet and poha. Soak them in a vessel for 4-5 hours. In a separate vessel, wash and soak the urad dal and fenugreek seeds for 4-5 hours.
- Grind the soaked urad dal and fenugreek seeds in a grinder or mixer with a little water until light and fluffy. This creates a smooth base for the batter. Transfer the batter to a separate bowl.
- Grind the soaked kodo millet and poha, adding water as needed, until a smooth batter forms. Transfer this batter to the bowl containing the urad dal batter. Mix well to combine.
- Add salt to the combined batter and mix thoroughly. The batter's consistency should be similar to regular idli batter. Cover the bowl and let it ferment overnight, or for at least 8-10 hours. This fermentation process creates the light and airy texture of the idlis.
- The next day, the batter will have slightly increased in volume. Gently stir the batter with a ladle.
- Grease the idli molds with oil. Pour a ladleful of batter into each mold. Steaming in oiled molds prevents sticking and ensures easy removal.
- Steam the idlis in an idli steamer or pressure cooker for 10-12 minutes. If using a pressure cooker, steam without the whistle. This gentle steaming cooks the idlis evenly.
- Allow the steamer to cool completely before removing the idlis. Use a spoon or a flat butter knife to gently loosen the idlis from the molds. Transfer the idlis to a serving plate.
- Serve the soft and healthy kodo millet idlis hot or warm with sambar, chutney, or your favorite accompaniment.
Recipe Notes
Good To Know
- The idli batter should be of medium consistency—not too thick or too thin.
- You can use the same batter for making dosas by adding a little water for a pouring consistency.
- Adding methi seeds and poha enhances the softness of the idlis.
- Add water carefully while grinding the batter. Too much water will make the idlis flat and sticky, while too little will make them hard.
- Grind the kodo millet and urad dal separately for soft and spongy idlis.
Expert Tips
- For a richer flavor, consider dry roasting the kodo millet and urad dal before soaking them.
- Ferment the batter in a warm place for optimal results. Fermentation time may vary depending on the temperature and humidity.
- Grease the idli molds well to prevent sticking.
Storage Instructions
- Store leftover idlis in an airtight container in the refrigerator for up to 3 days.
- Reheat idlis by steaming or microwaving them until warmed through.
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Recipe Nutrition
Calories: 417kcalCarbohydrates: 80gProtein: 16gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 1gSodium: 7mgPotassium: 171mgFiber: 12gSugar: 1gVitamin A: 2IUVitamin C: 1mgCalcium: 27mgIron: 5mg
Charus Cuisine
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This is delightful! Thanks for the recipe.
Looks so delicious! Thanks for the recipe.
Such a delicious dish! Thank you.