Foxtail Millet Idli
Soft, fluffy, and packed with ancient grain goodness—these idlis made from foxtail millet are a nourishing upgrade to the traditional South Indian favorite. Naturally gluten-free and rich in fiber, iron, and essential minerals, foxtail millet supports digestion, sustained energy, and overall wellness. When fermented and steamed into idlis, the result is light, airy, and subtly nutty in flavor—perfect to pair with chutneys, sambar, or a drizzle of ghee. These millet idlis are more than just a healthy swap—they’re a delicious reminder that traditional foods can evolve while still staying rooted in nutrition and comfort.
Preparation Time
15 minutes
Soaking Time
12 hours
Storing Time
6 hours
Cooking Time
10 minutes
Makes
½ kg batter
INGREDIENTS
- 1/2 cup foxtail millet
- 1/4 Cup Whole Rice
- ¼ Cup Urad Dal
- ½ tsp Methi seeds
- 2 Cups Water
- 2 tbsp Curd
- ¼ Cup Poha
- Salt to taste
- 2 tbsp Oil
- ½ tsp Baking Soda
To soak overnight
To add later
Other ingredients
METHOD
- Soak foxtail millet, rice, urad dal and methi seeds in 2 Cups of Water overnight.
- Once soaked, transfer the mixture to a blender along with curd ,poha and salt to taste.
- Grind into a smooth grain free batter. You can add water to adjust the consistency as needed.
- Transfer the batter into a bowl, Cover and let this batter ferment for at least 5- 6 hours.
- Once fermented, add in baking soda and oil.
- Mix until well combined and now use the batter instantly to make idlis in a steamer.
- Serve hot with chutney and sambhar
