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    1. 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.

    1. 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.

  1. 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 .

    1. 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.