A soft, healthy, gluten-free idli made with foxtail millet, urad dal, and fenugreek — ideal for breakfast or dinner.
Foxtail Millet Idli is a nutritious twist on the classic South Indian idli. It turns out soft, fluffy, and easy to digest, making it a wonderful everyday meal. Fermented naturally, it brings out the gentle flavour of millet without compromising on texture.
These idlis are rich in fibre, minerals, and plant protein. Foxtail millet supports digestion and sustained energy, while urad dal and fenugreek enhance fermentation, softness, and gut health. A wholesome, diabetic-friendly alternative to regular idlis.
Soak the foxtail millet for 6–8 hours or overnight. Soak the urad dal and fenugreek seeds together for 2 hours.
Drain the soaked millet completely and grind it into a smooth, soft batter using minimal water. Grind the urad dal and fenugreek to a fluffy batter. Combine both batters in a wide bowl, add salt, and mix well.
Allow the batter to ferment for 8–12 hours or overnight until risen and airy.
Gently mix the fermented batter. Pour into greased idli moulds. Steam until the idlis turn soft, fluffy, and fully cooked.
Serving Suggestions: Best paired with tomato kurma; Also goes well with coconut chutney, mint chutney, or sambar.
Add 6–8 caster seeds along with urad dal for extra softness.
Add a little more water if the batter appears too thick after fermentation.
You can mix foxtail millet and kodo millet and prepare idlis using the same method.
