Millet Idli is a wholesome and healthy version of the South Indian traditional idli, made using millet instead of rice. Millets are rich in antioxidants, fibre, and micronutrients, so they make a perfect substitute for rice in the diet for gluten-free, low-glycemic, heart-healthy requirements of food. The millet idli retains all the flavours and soft sponge texture characteristic of the original classic idli but with that added nutritional boost. This simple millets idli recipe would do very well in allowing some level of incorporation of millets within an ordinary diet. In terms of the process, with a little millet and urad dal, making millet idlis has almost no fuss. Grinding it smooth gives it a homely character that will ferment soon to add characteristic lightness to the dish. After fermentation, the batter is then put into idli moulds to be steamed until perfectly cooked idlis. This healthier idli can be enjoyed just as a traditional one with coconut chutney and sambar. Millet idli comes with a subtle nutty flavoured from the millets; hence, it is unique but still familiar to idli lovers. This millet idli is scrumptious and healthy, a perfect option for a low-grain diet, a gluten-free diet, or just wanting a change. Here's an ideal way to enjoy nostalgic flavours of idlis with an added boost in health!

• 1 cup ragi
• 1 cup rice-idli rice
• 1/2 tsp salt
• 1/2 cup urad dal
• Cooking oil

• Let's start the recipe of millet idli from scratch.
• Begin with 1 cup of finger millet or ragi and 1 cup of idli rice.
• Soak these two for 4-5 hours.
• Drain out the soaked water from both the millet and the rice.
• Grind both soaked finger millet and idli rice separately in the wet grinder or blender with just a little water to acquire a smooth consistency.
• To get idlis fluffy, you need to grind all the ingredients to a fine consistency.
• Mix both pastes in a large mixing bowl when ground.
• See that the mixture is well-blended.
• To this batter, add half a cup of the urad dal. Urad dal is one dal that ensures idlis are as light as sponge cakes and delicate and soft. The time taken to soak the dal should be equivalent to the time taken to grind the millet and rice.
• Combine well after adding the dal to the batter.
• At this point, you can add salt as preferred and mix very well. Salt will both flavour and also aid in fermenting.
• Once the batter is well mixed, cover the bowl and let it ferment in a warm place for 8 to 10 hours or overnight.
• Now, pour the fermented batter into a greased utensil. The batter will have a smooth and airy texture; you can see air bubbles forming in the mixture.
• Now prepare the idli moulds.
• Grease the idli moulds with a bit of oil so that the batter does not stick.
• Pour the fermented batter into each mould using a spoon, filling each cavity about three-quarters full.
• This leaves room in the batter that is enough for it to rise while steaming.
• Steam the millet idlis in a steamer or pressure cooker with just the steamer basket, without the weight or whistle, for 10-12 minutes over medium heat.
• The idlis should be cooked.
• Check the doneness by inserting a toothpick or knife into the centre of an idli; it should be clean. Do not overcook them- they can become dry.
• This recipe of millet idli offers a healthy and delicious twist on the traditional South Indian favourite.