Millet Idli and Quinoa Idli are South Indian breakfast recipes made with fermented grain and lentil batter. They’re healthy, high in protein and fiber, low in calories and fat, suitable for weight loss and diabetes.
Idli is a beloved comfort food for me. It’s a very healthy breakfast choice because it contains essential carbs and proteins, steamed without any oil. It’s easy on the stomach and filling, making it one of the best breakfast options worldwide. Recently, I switched to Millet Idli from Rice Idlis due to our new inclusion of millets in our diet.
No need to worry. The millet idli tastes just as good as regular idlis. I typically use two millet types: Varagu (Kodo Millet) and Samai (Little Millet). But if you have only one kind of millet, that works too. No difference in color, taste, or texture compared to regular idli. It’s even easier to make millet idli batter, with shorter soaking and quicker grinding. So, I switched to it right away.
I’ve been making Millet idli for a while, but I didn’t share the recipe earlier. We usually have idli or dosa for breakfast, and when I post it on Instagram, people ask for the recipe. So, here it is for those who asked. There are many millet idli recipes online, and this one worked for me. Let me know if you try it!
INGREDIENTS FOR MILLET IDLI
Urad dal: In this recipe, you can use split urad dal, urad dal gota, or black whole urad dal.
Millet or Quinoa: You can use millet or quinoa from your pantry. You can also combine them. The idli’s color changes with different millet types.
Water and Salt: While soaking and grinding, use water and add salt for taste.
I prepare idli batter in a wet grinder to achieve fluffy urad dal for soft idlis. If using a mixie or blender, include ½ tsp fenugreek seeds and ½ cup poha for added softness.
See the recipe card below for a full list of ingredients and measurements.
STEP-BY-STEP INSTRUCTIONS TO MAKE MILLET IDLI
SOAKING
- Thoroughly rinse urad dal and quinoa or millet separately with water 3 to 4 times until water is clear.
- Soak dal and millet separately in clean water for 6 hours.
BLEND
- Add drained dal in a wet grinder or blender. Blend until smooth and airy.
- If using a wet grinder, add drained quinoa or millet and keep grinding while adding water until a smooth thick batter forms. Then, transfer it to a pot.
If you’re using a blender, put the ground urad dal in a bowl. Add the drained millet or quinoa. Blend until smooth and mix it with the ground dal.
This is what the batter looks like after around 20 minutes of grinding in a wet grinder.
The millet idli batter’s consistency before fermentation.
FERMENT THE IDLI BATTER
- Traditional method: Allow the idli batter to ferment for 8 hours in a warm spot on your kitchen counter.
- Oven method: To use the oven method, preheat it, turn on the lights, and keep the batter inside.
- Instant Pot: To make yogurt, set Instant Pot to “Yogurt” mode for 8 hours.
STEAM MILLET IDLI OR QUINOA IDLI
Mix the salt into the fermented batter gently once or twice.
Traditional steamer
- Add water to the steamer or pressure cooker without weight and heat it until it boils vigorously.
- Apply oil to your idli plates, then pour the batter into each mold.
- Place the idli plates inside the idli stand.
- Put the idli stand in your steamer and allow it to steam for 12 to 15 minutes.
Steamed idlis are ready.
Instant pot steaming
- Start saute mode on Instant Pot. Add 1.5 cups of water. When steam appears, put in idli stand with batter.
- Please close the lid and set the pressure valve to venting. Then, press the steam button for 12 minutes. Note that the Instant Pot timer won’t function in the venting position.
- After the timer sounds, please press the cancel button.
Remove the idli stand from the steamer or instant pot, allow it to sit for 2 to 3 minutes, and then take out the idli using a spoon. Serve hot with tiffin sambar, pepper dal, coconut chutney, and a cup of filter coffee or tea for enjoyment.
TIPS
- The idli’s color depends on the millet, lentil, and quinoa type or mix used.
- The batter must have a moderate thickness for easy pouring. It shouldn’t be excessively thick or thin.
STORE AND MAKE AHEAD INSTRUCTIONS
- You can refrigerate the batter in various containers for a week before fermenting it. The night before making idli, move the batter from one container and allow it to ferment.
- You can keep the extra batter in the fridge for up to 5 days after it ferments.
- You can refrigerate leftover steamed idlis for five days. Before serving, steam or reheat them in the microwave.
FAQS
Millet idli is typically made from a combination of millets, urad dal (black gram lentils), and sometimes other ingredients like flattened rice (aval/poha). Common millets used include Varagu/Kodo Millet and Samai/Little Millet.
Millet idli from short grains: High fiber, aids weight management, rich in nutrients, low glycemic index, suitable for diabetics, high antioxidants reduce cardiovascular risk.
Millet contains more protein and fiber than rice, making it a healthier choice.
RECIPE CARD
Millet Idli | Idli without Rice
Equipment
- Pot
- Grinder or Mixie
- Steamer, pressure cooker or instant pot
Ingredients
- 1 cup urad dal
- 3 cups mllet or Quinoa (any millet or quinoa of your choice will work)
- 2 tsp salt (approx)
Instructions
SOAKING
- Thoroughly rinse urad dal and quinoa or millet separately with water 3 to 4 times until water is clear.
- Soak dal and millet separately in clean water for 6 hours.
BLEND
- Add drained dal in a wet grinder or blender. Blend until smooth and airy.
- If using a wet grinder, add drained quinoa or millet and keep grinding while adding water until a smooth thick batter forms. Then, transfer it to a pot.
- If you're using a blender, put the ground urad dal in a bowl. Add the drained millet or quinoa. Blend until smooth and mix it with the ground dal.
FERMENT THE IDLI BATTER
- Traditional method: Allow the idli batter to ferment for 8 hours in a warm spot on your kitchen counter.
- Oven method: To use the oven method, preheat it, turn on the lights, and keep the batter inside.
- Instant Pot: To make yogurt, set Instant Pot to "Yogurt" mode for 8 hours.
STEAM MILLET IDLI OR QUINOA IDLI
- Mix the salt into the fermented batter gently once or twice.
- Traditional steamer: Add water to the steamer or pressure cooker without weight and heat it until it boils vigorously.
- Apply oil to your idli plates, then pour the batter into each mold.
- Place the idli plates inside the idli stand.
- Put the idli stand in your steamer and allow it to steam for 12 to 15 minutes.
- Instant pot steaming: Start saute mode on Instant Pot. Add 1.5 cups of water. When steam appears, put in idli stand with batter.
- Please close the lid and set the pressure valve to venting. Then, press the steam button for 12 minutes. Note that the Instant Pot timer won't function in the venting position.
- After the timer sounds, please press the cancel button.
- Remove the idli stand from the steamer or instant pot, allow it to sit for 2 to 3 minutes, and then take out the idli using a spoon. Serve hot with tiffin sambar, pepper dal, coconut chutney, and a cup of filter coffee or tea for enjoyment.