Idlis are soft, fluffy, and a much-loved breakfast across South India and around the world. Let's give this classic dish a simple, nutritious twist with Millet Idly. This lighter, healthier alternative still tastes just as comforting.
By swapping rice with millet, we get idlis that are naturally gluten-free, packed with fiber, and rich in nutrients. These Millet Idlis are soft, light, and easy to digest, with a mild nutty flavor that pairs perfectly with sambar and chutneys.
It's an excellent way to start your morning on a wholesome note! If you enjoy cooking with millets, you might also love my easy Millet Porridge or cozy Millet Pongal for breakfast. For more millet ideas, don't miss this collection of easy millet recipes.
Why You'll Love Millet Idlis
- Gluten-Free: A perfect choice if you're looking for a gluten-free breakfast.
- Light and Easy to Digest: These idlis are gentle on the stomach, yet filling.
- Mild Nutty Flavor: Millet adds a subtle, earthy flavor that enhances the classic idli taste.
- Versatile: Enjoy them with sambar, chutneys, or a sprinkle of podi for extra flavor.
Tips and Variations
Over the years, I've made millet idlis many times, and here are my tried-and-tested tips for perfect results:
- Use Any Millet: Foxtail, little, barnyard, browntop, or even pearl millet work well. Check out this millet types post if you are new to cooking with millet.
- Grinding Texture: Grind urad dal smooth and millet slightly coarse for the best texture.
- Fermentation is Key: Make sure the batter rises well. Keep it in a warm spot if the weather is cool.
- Water Control: Use less water while grinding. Thick batter gives soft, fluffy idlis.
- Mini Idlis Option: You can also make mini idlis that will be perfect for kids or lunchboxes!
Serving Suggestions
Millet Idlis taste delicious with:
- Sambar
- Coconut Chutney
- Tomato Chutney
- Idli Podi (gunpowder) with a drizzle of oil
If you enjoy savory Indian breakfasts, you might also like my easy Besan Chilla and soft Rava Uttapam recipes!
Ready to try this healthy twist on a classic? Millet Idlis are a simple way to add wholesome grains to your meals without missing out on flavor. If you make them, please comment below, I'd love to hear how they turn out and which chutney you paired them with!
Millet Idli
Ingredients
- ½ cup urad dal split black lentils
- 1 cup millet
- 1 teaspoon salt
- Water as needed for soaking and grinding
Instructions
- Soak the Millet and Dal: In separate bowls, soak the urad dal and millet in plenty of water for 8 hours or overnight. Make sure they are fully covered with water.
- Grind the Urad Dal: Drain the soaked urad dal and rinse it a couple of times with fresh water. Grind the soaked dal into a smooth, fluffy batter using just enough water. The batter should be thick and airy.
- Grind the Millet: Drain the soaked millet and rinse it a couple of times with fresh water. Grind this soaked millet separately to a slightly coarse texture, like fine semolina. Use minimal water to keep the batter thick.
- Mix the Batter: Combine the urad dal and millet batters in a large bowl. Mix gently and stir in the salt.
- Ferment the Batter: Cover and keep the batter in a warm place to ferment for 8 hours or overnight. The batter should rise and become airy.
- Steam the Idlis: Lightly grease idli molds. Gently stir the fermented batter (don't overmix) and pour it into the molds.
- Steam for 10–12 minutes over medium heat. Insert a toothpick to check, and if it comes out clean, the millet idlis will be ready.
- Serve Hot: Let the idlis rest for a couple of minutes before removing them from the molds. Serve warm with your favorite sides.
Notes
- Use any variety of millet – foxtail, little, or barnyard work well.
- Soak dal and millet separately for 8 hours for best results.
- The batter should be thick and well-fermented for soft, fluffy idlis.
- Urad dal batter should be smooth; millet batter should be slightly coarse.
- You can make mini idlis using this millet idly batter for kids or lunchboxes.
- Try serving with sambar, chutneys, or podi.
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