Foxtail Millet Idli
Soft, fluffy idlis made with foxtail millet in place of rice. The fermentation works just as well — and the result is lighter than regular idli.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup foxtail millet (soaked 4-5 hours)
- ½ cup urad dal (soaked separately 4-5 hours)
- ¼ tsp fenugreek seeds (soaked with urad dal)
- Salt to taste
- Oil for greasing idli moulds
Method
- 1
Grind urad dal and fenugreek to a smooth, fluffy batter — add water gradually. Set aside.
- 2
Grind soaked foxtail millet to a slightly coarse batter.
- 3
Combine both batters with salt. The batter should be thick but pourable.
- 4
Ferment at room temperature 8-10 hours (overnight). The batter should double and have a slight sour smell.
- 5
Grease idli moulds. Fill each cavity ¾ full with batter.
- 6
Steam for 12-14 minutes on high heat. Test with a toothpick — it should come out clean.
- 7
Cool 2 minutes before unmoulding. Serve with sambar and coconut chutney.