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Cooking Time

Preparation Time : 300

Cook Time : 15

Total Time : 315


Serves 6

  • Foxtail millet 3 cups

  • Whole Urad dal 1 cups

  • Fenugreek seeds-vendhayam 2 tsp

  • Salt to taste 1 tsp

  • Gingelly oil 1 tsp

  • Cumin seeds 1 tsp

  • Pepper corns 1 tsp

  • Ghee 1 tbsp


  • 01

    Wash and soak thinai/foxtail millet and urad dal separately in water for 4-5 hours. Soak fenugreek seeds along with dal.

  • 02

    Grind urad dal until light and fluffy adding water from time to time.

  • 03

    Grind millets adding water little at a time to a slightly coarse batter.

  • 04

    Mix both the batter, add salt needed and allow it to ferment. Grind it the same way as you grind for regular idlis. The b

  • 05

    Heat ghee in a pan and season the pepper corns and cumin seed and to the bater and mix well.Add the gingelly oil and mix well.

  • 06

    Bring water to boil in  a steamer or idli cooker to make idlis.

  • 07

    Then grease the idli mold with oil and pour a ladle of fermented batter into the moulds. Steam for 15 minutes or until a toothpick inserted in the center of the idli comes out clean.

  • 08

    After it cools a little, remove the idlis from the mould.

  • 09

    Healthy Thinai / foxtailmillet id;is are ready to serve.

  • 10

    Serve hot with sambar or chutney

  • 11

    NOTE You can make idli with this batter only for a day, the next day, you can use the batter to make dosas. You can also make thick uthapams by adding finely chopped onions and green chillies to the batter.

  • 12

    Fermenting time differs according to weather conditions.



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