Instant Bi-Millet Idli: No-Fermentation Foxtail & Finger Millet Recipe
1 hour 15 minutes
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About Instant Bi-Millet Idli: No-Fermentation Foxtail & Finger Millet Recipe
Enjoy a healthy and delicious twist on the classic South Indian Rava Idli with this quick and easy recipe! Made with nutritious foxtail millet semolina and finger millet vermicelli, these fluffy idlis require no fermentation, making them perfect for a speedy breakfast or a light dinner.This recipe combines the wholesome goodness of millets with the aromatic flavors of mustard seeds, cumin, and urad dal. The addition of grated carrot and ginger adds a subtle sweetness and warmth, creating a truly satisfying and flavorful experience.Skip the lengthy fermentation process and enjoy a guilt-free, incredibly tasty meal in minutes. Perfect for busy weeknights or a healthy weekend brunch!
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Recipe Time & More
Prep1 hour
Cook15 minutes
Total1 hour 15 minutes
Ingredients
Dry Ingredients
- 3/4 cup Foxtail Millet Semolina also known as rava
- 1/4 cup Finger Millet Vermicelli
- 1 cup Water for adjusting batter consistency
Tempering Ingredients
- 1 tbsp Oil vegetable oil or desi ghee
- 1/2 tsp Mustard Seeds
- 1/2 tsp Cumin Seeds
- 1 tsp Gram black, split black gram
- 1 tsp Chickpea split chickpeas
- 1 tbsp Cashews chopped
- 5 leaves Curry Leaves
- 1 Chili Pepper finely chopped, green
- 1 pinch Asafoetida hing
Instructions
Prepare the Millets
- Dry roast the foxtail millet semolina until lightly browned. Dry roast the finger millet vermicelli separately.
- Let both cool completely.
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, urad dal, chana dal, and cashews. Fry until lightly golden.
- Add curry leaves, green chili, and asafoetida. Sauté until fragrant.
- Remove from heat and mix in the roasted foxtail millet semolina and finger millet vermicelli.
- Add grated carrot and ginger; mix well.
- Let this mixture cool completely.
Combine and Rest
- In a bowl, whisk together the yogurt and salt. Gradually add the cooled millet mixture to the yogurt, stirring until a thick batter forms. Adjust consistency with water as needed.
- Stir in the chopped coriander.
- Let the batter rest for at least 30 minutes.
Steam the Idlis
- Add baking soda to the batter. Mix well.
- Grease an idli steamer with oil or ghee.
- Pour the batter into the greased idli molds.
- Steam for 10-13 minutes, or until cooked through.
- Serve hot with your favorite chutney.
Recipe Notes
Expert Tips for Perfect Bi-Millet Idlis
- For extra fluffy idlis, ensure the millet mixture is completely cool before adding the yogurt.
- Don't overmix the batter after adding baking soda; gentle mixing is key.
- Adjust the amount of water to achieve the desired consistency – slightly thicker than regular idli batter.
- Experiment with different chutneys! Coconut chutney, tomato chutney, or even a spicy peanut chutney would pair beautifully.
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Recipe Nutrition
Calories: 227kcalCarbohydrates: 8gProtein: 4gFat: 21gSaturated Fat: 1gPolyunsaturated Fat: 6gMonounsaturated Fat: 12gSodium: 760mgFiber: 1gSugar: 5g
Rajeswari Annamalai
Articles: 100
3 Comments
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This looks incredible! Thank you.
This is amazing! Excited to make it.
I’m loving this recipe already!