Last Updated on 2 months by Neha Deshmukh

Foxtail Millet & Urad Dal Idli Recipe – Authentic South Indian Breakfast

Introduction

There’s just something magical about waking up to the aroma of steaming idlis, isn’t there? It’s a smell that instantly transports me back to my childhood, to leisurely South Indian breakfasts with family. I’ve always loved a good, fluffy idli, and over the years, I’ve been experimenting with healthier twists on this classic. This recipe combines the goodness of foxtail millet (kang/ralyachi) with urad dal, creating a nutritious and incredibly delicious breakfast that’s surprisingly easy to make!

Why You’ll Love This Recipe

This isn’t just another idli recipe. It’s a way to enjoy a traditional favorite with a boost of nutrition. Foxtail millet adds a lovely texture and a whole host of health benefits. Plus, the fermentation process makes it easily digestible. Trust me, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create these delightful idlis:

• 1 cup Urad Daal (Split Black Gram) – about 180g
• 1 cup Foxtail Millet (Kang/Ralyachi) – about 170g
• 1 teaspoon Fenugreek seeds – about 5g
• To taste Salt
• 1 teaspoon Ginger paste (Optional)
• 0.5 teaspoon Green chili paste (Optional)

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Foxtail Millet (Kang/Ralyachi) – A Nutritional Powerhouse

Foxtail millet is a fantastic grain. It’s gluten-free, rich in fiber, and a good source of protein. I love using it because it adds a slightly nutty flavor and a wonderful texture to the idlis. You can find it at most Indian grocery stores or online.

Urad Daal (Split Black Gram) – The Key to Fluffiness

Urad dal is essential for that signature idli fluffiness. Make sure you use good quality dal – it really impacts the final result.

Fenugreek Seeds – Enhancing Flavor & Fermentation

Don’t skip the fenugreek seeds! They add a subtle sweetness and help with the fermentation process. A little goes a long way, so stick to the 1 teaspoon.

Regional Variations in Idli Making

Idli making varies across South India. Some regions prefer a coarser grind, while others like it smoother. Some add a touch of poha (flattened rice) for extra softness. Feel free to experiment and find what you like best! My grandmother always added a pinch of asafoetida (hing) to her batter – a lovely touch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal and foxtail millet separately, really well. Then, soak them in plenty of water for 7-8 hours. Overnight is perfect!
2. Once soaked, drain both the millet and dal. Grind the millet into a slightly coarse batter, and the urad dal into a smooth, fluffy batter. A wet grinder gives the best results, but a good quality mixer-grinder will work too.
3. Combine both batters in a large bowl. Add salt, and if you’re using them, mix in the ginger and green chili pastes.
4. Now, the important part: fermentation! Cover the bowl and let it sit in a warm place for 7-8 hours, or until it has doubled in volume. This is where the magic happens.
5. Once fermented, grease your idli molds with a little oil. Pour the batter into each cavity, filling them about ¾ full.
6. Steam the idlis in a preheated steamer for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
7. Let them cool slightly before gently removing them from the molds. Serve warm with your favorite chutney and sambar!

Expert Tips

Here are a few things I’ve learned over the years to help you make the perfect idlis:

Achieving the Perfect Fermentation

Fermentation is key! The warmer the environment, the faster it will ferment. In colder weather, you can place the bowl near a warm oven (not in it!) or wrap it in a towel.

Grinding Techniques for Optimal Batter Texture

The texture of the batter matters. The urad dal needs to be super smooth for fluffy idlis. Add a little water while grinding if needed, but don’t make it too runny.

Steaming for Soft & Spongy Idlis

Make sure your steamer is properly preheated. Also, avoid lifting the lid during steaming, as this can cause the idlis to become dense.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Idli: This recipe is naturally vegan!
• Gluten-Free Idli: Foxtail millet makes these naturally gluten-free.
• Spice Level Adjustment: Adjust the amount of green chili paste to your liking. My husband loves it spicy, so I often add a little extra for him.
• Festival Adaptations (Ganesh Chaturthi, etc.): During festivals, some families add grated coconut to the batter for a richer flavor.

Serving Suggestions

Idlis are incredibly versatile! They’re fantastic with:

• Coconut chutney
• Sambar
• Podi (gunpowder)
• A dollop of ghee

Storage Instructions

Leftover idlis can be stored in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water. They also freeze well!

FAQs

Let’s answer some common questions:

What is the ideal consistency for the idli batter?

The batter should be thick enough to hold its shape but pourable. It should resemble a thick pancake batter.

Can I use a regular blender instead of a wet grinder?

Yes, you can! But a wet grinder will give you a smoother batter, resulting in fluffier idlis. If using a blender, grind in batches and add water gradually.

How do I know if the idli batter has fermented properly?

The batter will have doubled in volume and will have a slightly sour aroma. You’ll also see small bubbles on the surface.

What can I do if my idlis are too hard?

This usually happens if the batter wasn’t fermented enough or if you oversteamed them. Try fermenting the batter for a longer period next time, and reduce the steaming time.

Can I make idlis ahead of time and reheat them?

Absolutely! Idlis reheat beautifully. Steaming is the best way to reheat them, but you can also microwave them with a little water.