Foxtail Millet Idli Recipe – Soft, Fluffy & Healthy Millet Idli

If you are looking for a delicious way to include millets in your breakfast, try this Foxtail Millet Idli recipe. These millet idlis are soft, fluffy and easy to prepare with a simple soaking, grinding, fermenting and steaming process.

Table of Contents

Foxtail millet is a wonderful ingredient to include in everyday meals, and it works beautifully in traditional South Indian recipes like idli. Serve these soft millet idlis hot with coconut chutney, tomato chutney or sambar for a delicious homemade breakfast.

What I especially love about this recipe is that the preparation is very similar to regular idli, but foxtail millet gives it a slightly different taste and texture.

Why You’ll Love This Foxtail Millet Idli Recipe

Soft and fluffy homemade idlis
A delicious way to use foxtail millet
Simple ingredients
Perfect for breakfast or dinner
Can be served with chutney or sambar
Easy to prepare ahead of time
A great addition to a South Indian breakfast menu

Ingredients

This Foxtail Millet Idli Recipe is easy to prepare with simple ingredients and a fermented batter.

1 cup foxtail millet
½ cup urad dal
½ cup poha
Salt to taste
Water as required
Oil, for greasing the idli moulds

Instructions

Wash and soak the foxtail millet.
Wash and soak the urad dal separately.
Soak the poha until soft.
Drain the soaked ingredients.
Grind the foxtail millet into a smooth batter.
Grind the urad dal until smooth and fluffy.
Combine the millet batter, urad dal batter and poha.
Cover and ferment the batter for about 8–12 hours.
Add salt and adjust the batter consistency.
Grease the idli moulds.
Pour the batter into the moulds.
Steam for about 10–12 minutes.
Allow the idlis to rest briefly before removing them.
Serve hot with chutney or sambar.

1. Wash the Foxtail Millet

Take foxtail millet in a bowl and wash it thoroughly 2–3 times with water to remove any dust or impurities.

Add enough water and keep it aside for soaking.

2. Wash and Soak the Urad Dal

Take urad dal in a separate bowl and wash it well.

Add enough water and allow the urad dal to soak until it becomes soft.

Soaking the millet and urad dal properly helps them grind easily and gives the batter a good consistency.

3. Soak the Poha

Wash the poha gently and soak it separately in enough water for about 30 minutes before grinding the batter.

Once the poha becomes soft, drain the excess water and keep it ready for grinding.

Poha helps give the Foxtail Millet Idli a softer and fluffier texture.

4. Grind the Urad Dal

After soaking the urad dal for 4–6 hours, drain the water and transfer the soaked urad dal to a mixer grinder or wet grinder.

Add water little by little and grind until you get a smooth and fluffy batter.

Avoid adding too much water at once. Add only as much water as needed to achieve a smooth, light consistency.

5. Grind the Foxtail Millet

After soaking the foxtail millet for 4–6 hours, drain the water.

Transfer the soaked foxtail millet and the soaked poha to a mixer grinder or wet grinder.

Add water gradually and grind until you get a smooth batter. The batter should be smooth and slightly thick, not watery.

Tip: Add water little by little while grinding to get the right consistency for soft and fluffy millet idlis.

6. Combine the Batter

Transfer the ground batter to a large vessel.

Mix the millet batter and urad dal batter thoroughly using clean hands or a ladle.

The batter should have a thick but pourable consistency.

Leave enough space in the vessel because the batter will increase in volume during fermentation.

7. Grind the Poha

You can soak the poha separately about 30 minutes before grinding.

Once the poha becomes soft, drain any excess water.

Transfer the soaked poha to the mixer grinder and grind it until smooth.

Add a little water if needed while grinding.

The poha should blend smoothly into a soft batter.

Then add the ground poha batter to the foxtail millet and urad dal batter and mix well.

8. Combine the Batter

Transfer the ground batter to a large vessel.

Mix the millet batter and urad dal batter thoroughly using clean hands or a ladle.

The batter should have a thick but pourable consistency.

Leave enough space in the vessel because the batter will increase in volume during fermentation.

9. Ferment the Batter

Cover the vessel loosely and keep the batter in a warm place for fermentation.

Depending on the weather and room temperature, fermentation may take approximately 8–12 hours.

The batter should become slightly airy and increase in volume once it has fermented properly.

10. Add Salt

Once the batter has fermented, add salt according to your taste.

Gently mix the batter.

Do not overmix the fermented batter, as you want to retain some of the air developed during fermentation.

11. Prepare the Idli Steamer

Add enough water to the idli steamer or a large vessel and bring it to a boil.

Meanwhile, lightly grease the idli moulds with a little oil.

12. Pour the Batter into the Idli Moulds

Pour the fermented foxtail millet idli batter into each mould.

Do not fill the moulds completely because the idlis will expand while steaming.

13. Steam the Idlis

Place the filled idli mould inside the steamer.

Cover with the lid and steam the idlis until they are completely cooked.

Depending on the size of the idli mould and the heat, this usually takes around 10–15 minutes.

You can insert a toothpick or knife into an idli to check whether it is cooked. It should come out clean.

14. Remove and Serve

Once cooked, switch off the flame and allow the idlis to rest for a couple of minutes.

Remove the idlis gently from the mould using a spoon.

Your soft and delicious Foxtail Millet Idli is ready to serve!

How to Serve Foxtail Millet Idli

Foxtail millet idli tastes delicious when served hot with:

Coconut chutney
Sambar
Tomato chutney
Peanut chutney
Vegetable sambar
Mint or coriander chutney

You can also serve these idlis with a little chutney powder and sesame oil for a simple and tasty meal.

Tips for Making Soft Foxtail Millet Idli Recipe

1. Soak the ingredients well

Proper soaking helps the millet and urad dal grind smoothly and contributes to a good idli texture.

2. Don’t make the batter too watery

A very thin batter can result in flat or less fluffy idlis. Keep the batter thick but pourable.

3. Fermentation is important

Good fermentation is one of the most important steps for soft idlis. Keep the batter in a warm place and give it enough time to ferment.

4. Don’t overmix after fermentation

Mix the fermented batter gently after adding salt so that you don’t lose too much of the air in the batter.

5. Don’t oversteam

Steam until the idlis are cooked through. Oversteaming can make idlis dry or firm.

6. Grease the mould lightly

A thin coating of oil makes it easier to remove the idlis from the mould after steaming.

Frequently Asked Questions

Can I make idli with foxtail millet?

Yes. Foxtail millet can be used to prepare idlis by combining it with urad dal and fermenting the batter before steaming.

Do I need to ferment foxtail millet idli batter?

Yes, fermentation is an important part of this traditional-style millet idli recipe. Properly fermented batter helps produce softer and lighter idlis.

How long should I ferment millet idli batter?

Fermentation time depends on the temperature of your kitchen. In a warm climate, the batter may ferment in around 8 hours, while it can take longer in cooler conditions.

Why are my millet idlis hard?

Hard idlis can happen when the batter is not fermented properly, the batter is too thick, the urad dal is not ground well, or the idlis are steamed for too long.

Can I store leftover millet idli batter?

Yes. Once the batter has fermented, keep it covered in the refrigerator. Before making the next batch, bring the required amount to a suitable temperature and gently mix it.

What can I serve with foxtail millet idli?

Foxtail millet idli tastes delicious with coconut chutney, sambar, tomato chutney, peanut chutney or chutney powder.

Final Thoughts

This Foxtail Millet Idli Recipe is a simple and delicious way to enjoy a traditional South Indian breakfast with millet. The combination of foxtail millet and urad dal gives the idlis a lovely texture, while fermentation makes the batter suitable for soft steamed idlis.

Serve these homemade millet idlis hot with your favourite chutney and sambar for a comforting breakfast or dinner.

If you try this recipe, I hope you enjoy making and eating these soft Foxtail Millet Idlis as much as we do!

I hope you enjoy making this homemade Foxtail Millet Idli Recipe for your family.

Foxtail Millet Idli Recipe | Soft & Healthy Millet Idli