Millet Idli (With Foxtail Millet)
Idli are a favorite at home. And the reasons are many. They are tasty, simple and also make for a complete wholesome South Indian Breakfast meal when paired with a homestyle sambar and coconut chutney. In this post, I have shared another even more nutritious version of an idli. This Millet Idli is light, fluffy, steamed cakes made with foxtail millet, lentils and rice. We all love it at home, you will love it too.
About Millet Idli
As I mentioned in the beginning, my family loves idli. They love having it for breakfast, and even for lunch, dinner and as a snack.
Easy to serve and easy to eat, idlis have been regularly cooked and enjoyed in nearly every household in South India. For the same reason, here’s the recipe of Millet Idli from my kitchen to yours.
Millet Idli made with foxtail millet is a healthier variation of the traditional South Indian idli, a popular breakfast item enjoyed across India.
Foxtail millet, known for its health benefits and nutty flavor, adds a unique twist to this beloved dish, making it not just delicious but also incredibly nourishing. This millet is known as ‘kangni’ in Hindi, ‘thinai’ in Tamil, ‘navane’ in Kannada and ‘korralu’ in Telugu.
This Millet Idli recipe however is a bit different. As a Millet (which is technically a seed, but classed as a grain) has been used as a substitute for the rice, but the foxtail millet is used in larger proportions as compared to rice.
To prepare Millet Idli with foxtail millet, the millet grains and idli rice are first washed and soaked for a few hours. They are then ground into a smooth batter along with black gram (urad dal) and fenugreek seeds. This batter is fermented overnight, which helps in enhancing its flavor and improving the texture of the idlis.
Using a wet-grinder to grind the batter and also a well fermented batter will yield softer, fluffier idlis. Using a damp muslin cloth over the idli moulds to pour the batter also results in softer idlis. For more tips, check out this post on How To Make Idli.
Idli made with foxtail millet are a great way to incorporate the goodness of millets into your diet while enjoying a classic South Indian favorite.
How to make Millet Idli
Preparation
1. Wash 1 cup (200 grams) foxtail millet and ⅓ cup (80 grams) idli rice/sona masoori rice twice with water.
2. Rinse or wash ⅓ cup (80 grams) black gram and 1½ teaspoon fenugreek seeds together.
I used split urad dal which is available here. Using whole urad will yield softer idlis, as I have understood.
3. Drain the washed foxtail millet and rice mixture. Soak in fresh water for 4 to 5 hours.
4. After rinsing, drain and soak black gram and fenugreek seeds adding fresh water, separately for 4 to 5 hours.
Make Batter
5. After 4 to 5 hours, drain the millet-rice mixture, discard the water. Add the grains to the grinder. Grind adding about ¼ cup of water in small amounts.
Grind to form a slightly grainy batter, neither too thin nor too thick. Transfer to a deep container. Do not add too much water at once while grinding.
6. Drain the lentil-fenugreek seeds mixture. Retain the water. Add to the grinder and grind adding about 2 tablespoons of reserved water to form a smooth batter.
(Use a wet-grinder, if you have it. Yields better results.)
7. The image of ground lentil-fenugreek seeds mixture as shown below.
8. Add the lentil batter to the same container as the millet batter.
9. Add salt to taste.
10. Mix well.
11. Cover with a lid. Allow to ferment overnight in a warm area for 8 to 10 hours.
If living in a cold region, place the container inside a preheated oven at 50 deg Celsius (lowest temperature in the oven).
Remember to turn off the heat when you place the container inside the oven. Leave the oven light turned on. Allow the batter to ferment overnight.
12. Next morning, the batter would be risen well. If you live in a warmer climate, you might get a better rise. Or you may need to ferment the batter for much longer.
13. You will be able to note many air-pockets due to the fermentation as you stir gently with a ladle.
Steam Foxtail Millet Idli
14. Pour the batter into each of the depressions of the greased idli mold. Add water to the steamer, heat it. Once it begins to steam, place the stand inside the steamer.
15. Cover and steam on medium heat for 12 to 14 minutes or until a fork or knife inserted at the center of the idli comes out clean.
16. Take out the stand from the steamer. Using a damp, slightly flat spoon inserted at the base of the idlis, remove each idli from the steamer.
17. Place the steamed idlis in a heat-retaining casserole. Cover.
18. Serve Millet Idli with Sambhar and chutney of your choice.
Serving Suggestions
Millet Idli is typically served hot with traditional accompaniments like sambar and Coconut Chutney. You could also sprinkle some Idli Podi on these idlis.
The combination of soft, steamed idlis with spicy sambar and creamy chutney creates a delectable culinary experience that is both comforting and satisfying.
This hearty breakfast option is not only popular among health-conscious individuals but also appreciated for its taste and versatility. I have also shared another healthy recipe of Sama Chawal Idli made with barnyard millet and tapioca pearls.
Benefits
Being rich in fiber, protein and minerals, the foxtail millet grains have the quality to stop blood sugar from rising too quickly, soon after consumption. Millets in general, is an alternative to rice in many recipes.
Makes them apt for diabetics and promotes heart health. However, if you have been advised to avoid this millet by your doctor or dietitian, then please do as advised.
Step by Step Photo Guide Above
Ingredients
- 200 grams foxtail millet (navane or kangni or thinai or korra) or 1 cup thinai
- 80 grams idli rice or raw rice or ⅓ cup rice – I used sona masoori rice
- 80 grams urad dal or ⅓ cup urad dal
- 1.5 teaspoon fenugreek seeds
- salt to taste
- water – as required for grinding, approximately ¼ cup and 2 tablespoons water
Instructions
Soaking millet and grinding the batter
- First wash the foxtail millet and rice twice with water. Drain, soak with fresh water for 4 to 5 hours.
- Rinse, drain and soak urad dal and 1½ teaspoon methi seeds together separately for 4 to 5 hours.
- Then, drain the millet-rice mixture, discard the water. Add this to the mixer/grinder.
- Grind adding about ¼ cup of water in small amounts, grind to form a slightly grainy, neither too thin nor too thick batter. Pour this into another deep container.
- Drain the urad dal-methi seeds mixture. Retain the water.
- Add the dal, methi seeds to the same mixer/grinder and grind adding about 2 tablespoons of reserved water to form a smooth mixture.
- Pour this to the same deep container. Mix both the batters well adding salt to taste.
Fermenting batter
- Cover and place in a warm area to ferment overnight (about 8 to 10 hours).
- The next morning, the batter should have risen well. You will be able to note bubbles of fermentation as you stir gently with a ladle.
Making thinai idli
- To make the millet idli, add water to the steamer or a large pot and heat.
- Meanwhile, grease the idli moulds with oil.
- Pour batter into each of the depressions.
- Place the filled idli stand inside the steamer once it begins to steam.
- Cover and steam for 12 to 14 minutes or until a fork/knife inserted at the center of the idli comes out clean.
- Remove the idli plates.
- Using a spoon dipped in water, slide along the base of each idli and remove carefully.
- Serve Millet Idli with chutney/sambar of your choice.
Notes
- If you live in a cold region, pre-heat the oven to 50 degrees Celsius. Place the container inside. Remember to turn off the heat when you place the container inside the oven. But leave the oven light on. Allow the batter to ferment overnight.
- The recipe can be scaled to make a small batch or make more servings.
- Warm temperature is crucial for proper fermentation. In cooler climates, the batter will take more time to ferment.
Nutrition
This Millet Idli recipe from the archives was originally published on November 2015. It has been updated and republished on May 2024.
Can I replace the foxtail millet with any other millet in this recipe?
Yes, you can. Most millets work well in place of foxtail millet for idli. You can use little millet (samai), kodo millet (varagu), barnyard millet (sanwa), or even proso millet. Just make sure to soak and grind them the same way, adding water as needed.
My batter is very runny, what to do?
If the batter is too runny, you can add a few tablespoons of idli rava or rice flour to thicken it. Mix well and let it rest for 10 to 15 minutes before steaming. Make sure the consistency is similar to regular idli batter.
Good.
Hello. I have recently started on the millet journey and am following your recipes. Just a query, can any other item like dal/sooji can be added as an alternative for urad dal as I am allergic to it. Thank you .
Thank you. You can add moong dal. Though urad dal helps in fermentation, but even with moong dal, idlis can be made. If you add sooji, you have to add 1 to 2 tablespoons with the inclusion of moong dal. Only adding sooji, may not work in this recipe. I hope this helps.