Millet Idli or Quinoa idli is a South Indian breakfast recipe prepared using fermented grain and dal (lentil) batter, a healthy and nutritious alternative to traditional rice idli. This idli is high in protein and fiber, low in calories and fat good for weight loss and a diabetic diet.
You can check some of the best and popular South Indian breakfast recipes.
Quinoa vs Millet
Nutrition: Quinoa is a complete protein that contains all nine essential amino acids. On the other hand, millets lack the amino acid lysine and thus have overall low protein when compared to quinoa. Apart from this, both are rich in fiber, vitamins, minerals, and antioxidants.
Taste and texture: Millets have a nutty flavor and grainy texture, whereas quinoa has a light and fluffy texture with a slight crunch.
In Cooking: Both millet and quinoa can be used to make porridge, bread, idli, dosa, salad, soups, and stir-fries.
Since both millet and quinoa have similar nutritional value, you can substitute one for the other in the recipes.
Which millet or quinoa is used to make idli?
- You can use foxtail millet (korralu, thinai, navane), little millet (saamai, saama beyyam, saame akki), barnyard millet (kuthiraivali), proso millet (pani varagu), finger millet (ragi), kodo millet (arikelu/varagu/harka)
- You can use white (ivory), red, black, or tricolor quinoa to make this idli recipe.
- The ratio of dal to millet is 1:3 to make idli. I follow the same ratio as the traditional recipe.
- You can use only one type of millet or combine whatever is in your pantry, but you see that you maintain this ratio for soft and fluffy idlis.
Ingredients
Urad dal: You can use split urad dal, urad dal gota or black whole urad dal in the recipe.
Millet or Quinoa: Use any millet or quinoa from your pantry. You can also use a combination of millet or quinoa if desired. Note that the color of the idli changes based on the type of millet you use.
You will need water while soaking and grinding, and add salt to taste.
I make idli batter in a wet grinder as it makes your urad dal aerated and fluffy, which makes your idli soft. If making in a mixie jar or blender, you can add ½ teaspoon fenugreek seeds and ½ cup of poha for softer idlis.
See the recipe card below for a full list of ingredients and measurements.
Step by Step instructions
Soaking
Step 1: Nicely wash the urad dal and quinoa or millet separately in water 3 to 4 times until the water runs clear.
Step 2: Soak dal and millet with clean water separately for 6 hours.
Blend
Step 3: Add drained dal to the wet grinder or blender and blend this until smooth and airy.
Step 4: If using a wet grinder, add drained quinoa or millet and continue grinding, adding little water until a smooth thick batter is formed. Transfer this to a pot.
If using a blender or mixie, transfer the ground urad dal to a bowl and then add the drained millet or quinoa and grind until smooth and mix this with ground dal.
Step 5: This is how the final batter looks after approx 20 minutes of grinding in a wet grinder.
Step 6: The consistency of the millet idli batter before fermentation.
Ferment the idli batter
- Traditional method: Ferment the idli batter in a warm place on your kitchen counter for 8 hours.
- Oven method: preheat the oven, turn the lights on, and keep the batter
- Instant pot: Turn on the yogurt setting mode for 8 hours.
Step 7: The batter is fermented for about 8 hours or overnight.
Step 8: Showing the final consistency of the batter before adding salt and steaming idlis.
Steam millet idli or quinoa idli
Step 9: Add the salt to the fermented batter and mix gently once or twice.
Step 10: Traditional steamer: Add water to your steamer or pressure cooker without weight and bring it to a rolling boil. Check out the video on making of millet idli here.
Step 11: Grease your idli plates with oil, pour the batter into each mold.
Step 12: Stack the idli plates in the idli stand.
Step 13: Place the idli stand in your steamer. Let this steam for 12 to 15 minutes.
Step 14: Steamed idlis are ready.
- Instant pot steaming: Turn on the saute mode of your instant pot and add 1 ½ cups of water. Once the water starts steaming, place the idli stand filled with batter.
- Close the lid and pressure valve to venting. Press steam for 12 minutes (note instant pot timer won't work for the venting position).
- Press cancel once the timer goes off.
Take out the idli stand from the steamer or instant pot and let it sit for 2 to 3 minutes. Remove the idlis from the mold using the spoon. Serve millet idli hot with a simple tiffin sambar, pepper dal or coconut chutney and cup of fliter coffee or tea enjoy.
Tips
- The color of the idli varies based on the type or combination of millet, lentil, and quinoa used.
- The batter should not be too thick or too thin. It should be medium thick of pouring consistency.
Store and Make ahead instructions
- You can store the batter before fermentation in the refrigerator in different containers for a week. So the night before you want to make idli, transfer the batter from just one conatiner and let it ferment.
- Leftover batter after fermentation can be stored in the refrigerator and used for up to 5 days.
- Any leftover steamed idlis can be kept in the refrigerator for five days. Steam or reheat in the microwave just before serving.
If you like this idli recipe then also check our idli made using idli rava, street style spot idli, sabudana idli, jackfruit idli.
Recipe FAQS
Millet idli - a healthier version of idli is made only using millets and urad dal as main ingredients.
Millet idli made from short grains are high in fiber which is good for weight management, rich in nutrients, has a low glycemic index, good for diabetic diet, high in antioxidants that may reduce any cardiovascular disease.
Millet is rich in protein and fiber, much more compared to that of rice, and thus healthier than rice.
Millets or quinoa is a healthy substitute for rice to make idli. Make protein-packed nutritious idli without rice by using these short grains.
More South Indian Recipes
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Recipe card
Quinoa Idli | Millet Idli | Idli without Rice
Equipment
- Pot
- Grinder or Mixie
- Steamer, pressure cooker or instant pot
Ingredients
- 1 cup Urad dal
- 3 cup Millet or Quinoa (any millet or quinoa of your choice will work)
- 2 teaspoon Salt (approx)
Instructions
Soaking
- Nicely wash the urad dal, quinoa or millet separately in water 3 to 4 times until the water runs clear.1 cup Urad dal
- Soak dal and millet with clean water separately for 6 hours.3 cup Millet or Quinoa
Blend
- Add drained dal to the wet grinder or blender and blend this until smooth and airy.
- If using a wet grinder, add drained quinoa or millet and continue grinding, adding little water until a smooth thick batter is formed. Transfer this to a pot.
- If using a blender or mixie, transfer the ground urad dal to a bowl and then add the drained millet or quinoa and grind until smooth and mix this with ground dal.
Ferment the idli batter
- Traditional method: Ferment the idli batter in a warm place on your kitchen counter for 8 hours.
- Oven method: preheat the oven, turn the lights on, and keep the batter.
- Instant pot: Turn on the yogurt setting mode for 8 hours.
Steam millet idlis or quinoa idlis
- Add the salt to the fermented batter and mix gently once or twice.2 teaspoon Salt (approx)
- Traditional steamer: Add water to your steamer or pressure cooker without weight and bring it to a rolling boil. Grease your idli plates with oil, pour the batter into each mold, and stack the plates. Place the idli stand in your steamer and steam for 12 to 15 minutes.
- Instant pot steaming: Turn on the saute mode of your instant pot and add 1 ½ cups of water. Once the water starts steaming, place the idli stand filled with batter. Close the lid and pressure valve to venting. Press steam for 12 minutes (note instant pot timer won't work for the venting position). Press cancel once the timer goes off.
- Take the idli stand from the steamer or instant pot and let it sit for 2 to 3 minutes. Remove the idlis from the mold using the spoon.
- Serve hot with a simple tiffin sambar or coconut chutney, and enjoy.
Video
Notes
- I make idli batter in a wet grinder as it makes your urad dal aerated and fluffy, which makes your idli soft. If making in a mixie jar or blender, add ½ teaspoon fenugreek seeds and ½ cup of poha for softer idlis.
- The color of the idli varies based on the type or combination of millet, lentil, and quinoa used.
- The batter should not be too thick or too thin. It should be medium thick pouring consistency.
Ann
Live trying new things. Looking forward to this one. Thanks!
Tara
Such a delicious start to the day! That texture looks amazing and I love how you included both traditional and instant pot instructions.
Andrea
This homemade idli using quinoa or millet looks fabulous. It's light and fluffy and goes perfectly with the dipping sauces.
Suja md
Outstanding recipe thanks so much! tasted so much good!