Name: Fluffy Millet Idli: Healthy & Gluten-Free South Indian Breakfast
Cook time: 20 min
Total time: 20 min
Ingredients: 1 cup Millet (foxtail millet; also known as thinai); 1/2 cup Millet (samai millet; also known as little millet); 1/2 cup Millet (kodo millet; also known as varagu); 1 cup Gram (black, split black lentils; also known as urid dal); 1 tsp Fenugreek Seeds; 1 cup Rice (idli rice); 1 tsp Salt (or to taste); Water as needed Water (for soaking and grinding)

Fluffy Millet Idli: Healthy & Gluten-Free South Indian Breakfast

20 minutes

952 reads

4.50 from 6 votes

Breakfast

About Fluffy Millet Idli: Healthy & Gluten-Free South Indian Breakfast

Start your day with a nutritious and delicious twist on the classic South Indian idli! This recipe uses a delightful blend of foxtail, kodo millet, and sama millet for a fiber and protein-packed breakfast that's also gluten-free. The addition of urad dal and fenugreek seeds creates wonderfully soft and fluffy idlis.

These healthy millets idlis are incredibly easy to digest and will keep you feeling full and energized throughout the morning. Perfect for a guilt-free breakfast, they're a fantastic way to incorporate more millets into your diet.

Serve these delightful idlis with your favorite coconut chutney, sambar, or a simple tomato chutney for a complete and satisfying meal. Get ready to elevate your breakfast game!

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Recipe Time & More

Cook20

Total20

Calories228 kcal

Serves

Served AsBreakfast

Recipe TasteSavoury

Ingredients

Millets

▢ 1 cup Millet foxtail millet; also known as thinai
▢ 1/2 cup Millet samai millet; also known as little millet
▢ 1/2 cup Millet kodo millet; also known as varagu

Legumes & Spices

▢ 1 cup Gram black, split black lentils; also known as urid dal
▢ 1 tsp Fenugreek Seeds

Other Ingredients

▢ 1 cup Rice idli rice
▢ 1 tsp Salt or to taste
▢ Water as needed Water for soaking and grinding

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Instructions

Preparation

Wash and soak the urad dal, idli rice, and millets separately in sufficient water for at least 3-4 hours, or preferably overnight.

Grinding

Grind the soaked urad dal to a smooth batter, adding water as needed. The batter should be fluffy and not too thick.
Grind the soaked millets and rice separately into a coarser batter, adding water as required. Combine both the urad dal and millets-rice batter in a large bowl.

Fermentation

Add salt to the batter and mix well. Cover the bowl and allow the batter to ferment in a warm place for 8-12 hours, or overnight. The batter should rise and become slightly fluffy.

Cooking

Grease an idli steamer mold with oil or ghee. Pour the fermented batter into each mold, filling them about ¾ full.
Steam the idlis for 8-10 minutes, or until a toothpick inserted into the center comes out clean.

Serving

Carefully remove the idlis from the molds and serve hot with your favorite chutney or sambar.

Recipe Notes

Expert Tips for Perfect Millet Idlis

For a smoother batter, you can strain the batter through a fine-mesh sieve after fermentation.
Adjust the quantity of water while grinding to achieve the desired consistency. The batter should be slightly pourable.
The fermentation time may vary depending on the temperature and humidity. If your batter is not rising sufficiently, you can add a teaspoon of yogurt or lemon juice to help with fermentation.
Don't overfill the idli molds; leave some space for the batter to rise during steaming.