Kerala-Style Millet Idli (No Rice) – Soft, Fluffy, and Healthy
Enjoy soft, fluffy Kerala-style idlis made without rice! This healthy, gluten-free recipe uses millet, ragi, and a mix of dals for naturally fermented, nutritious breakfast idlis that pair perfectly with chutney or sambar.
Ingredients
- 1 cup millet any type: foxtail, little millet, barnyard, kodo, etc.
- ½ cup uzhunne parippe whole urad dal
- 1 cup cherupayar parippe split green gram / moong dal
- ½ cup kadala parippe chana dal
- ½ cup ragi finger millet
- 1 tsp fenugreek seeds uluva
- Salt – to taste
- Water – as needed for soaking and grinding
Instructions
Wash & Soak
- Wash all ingredients separately.
- Soak urad dal + fenugreek separately.
- Soak millet + ragi + moong dal + chana dal together.
Soak 6–8 hours or overnight.
- Grind the Batter
- Grind urad dal + fenugreek to a smooth, fluffy batter using minimal water.
- Grind millet + ragi + moong dal + chana dal together to a smooth batter.
- Combine both batters in a large bowl, add salt, and mix gently. Batter should be thick but pourable.
Fermentation
- Cover and keep in a warm place for 8–12 hours until batter rises and smells slightly sour.
Steam the Idlis
- Grease idli moulds lightly with oil.
- Pour the fermented batter into moulds.
- Steam 12–15 minutes on medium heat.
- Let rest 5 minutes before unmolding.
- Serve
- Serve hot with coconut chutney, tomato chutney, sambar, or kadala curry.