Millet Idli

A probiotic dream

Chef Vanshika Bhatia

Idli is made with a fermented batter of rice and lentils, but we have replaced the rice with millet.
It's a probiotic recipe!

Cooking time 10 mins / Preparation time 24 hours / Serves 3


  1. Ragi millet: 1/2 cup/100gm
  2. Kodo millet: 1/2 cup/100gm
  3. White urad dal: 1/4 cup/60gm
  4. Methi seeds: 1 tsp/5gm


  1. Wash and soak the ragi and kodo millet together.
  2. Wash and soak the urad dal and methi seeds in a separate bowl.
  3. Soak for 4-6 hours - grind the millets and dal/methi seeds separately, into a rough paste. - Mix together and beat well for a minute.
  4. Cover and leave aside at room temperature overnight to ferment. - the next day, add salt and water (to the required consistency) and mix well.
  5. Pour into the oiled idli trays and steam until the idlis are cooked, about 7-10 minutes.
  6. Enjoy with coconut chutney!

The Chef

"Millets are important to me because they give back to the soil. They are not just healthy but also delicious and diverse."

Make sure to connect and keep up with Chef Vanshika on Instagram.