Millet Idli: Gluten-Free Types Of The South Indian Staple

Idli is the staple breakfast option in Southern parts of India. Thanks to their ease of preparation and lip-smacking taste, idlis are now popular not just in India but also across borders. Usually made with rice batter, people moving towards a gluten-free diet or with allergies have to resist eating idlis.

With millet idlis, you can make the healthy South Indian staple a gluten-free spin. Since there are so many millets readily available with the National Millet Movement, you can simply pick your favourite and try out easy recipes. From the popular ragi idli to thina idli, read on to explore the many types of millet idlis that you can make at home.

Types Of Millet Idli

Thinai Idli

Thinai idli, also known as foxtail millet idli, is one of the most commonly used millet varieties to make soft and fluffy idlis. With its immense nutritional value, you can easily swap the regular rice with foxtail millet and get a healthier version of your favourite breakfast. Just the way you would make rice idli, you can soak foxtail millet for a few hours and blend it with urad dal to make a smooth batter. After fermenting the batter, you can steam the idlis and serve it.

Bajra Idli

Bajra, aka pearl millet, is an incredible ingredient that can be used to prepare idlis. Using bajra will make your idlis a little dense and give them a distinct earthy flavour. All you need to do to make the pearl millet idli is to take bajra flour and mix it with soaked urad dal. Blending the ingredients into a smooth batter, you can then add mustard seed and curry leaves, tampering with some salt. Steam to perfection, and you can enjoy your gluten-free bajra idlis with a bowl of sambar.

Ragi Idli

Just like ragi dosa, ragi (finger millet) idli can be made with ease. Known for giving the idlis a brown colour, ragi idlis are the perfect choice for people with gluten intolerance or even diabetes. To make ragi idli at home, you can take ground ragi flour and mix it with blended ural dal. Once you get a smooth batter, you can let it rest to ferment. You can then add fenugreek seeds, mustard seeds, salt, etc., to your liking. If you want to eat them as is, you can also add chopped veggies and serve with coconut chutney.

Samai Idli

Samai idli, also known as little millet idli, is light and easy to digest, which makes it an impeccable option for people looking for a low-calorie breakfast. Since their texture resembles the traditional rice idlis, you can samai idlis, which is the perfect way to ease your way into a millet-based diet. Samai idlis can be easily whipped up by soaking little millet and grinding them with urad dal for a consistent batter. You can steam the idlis after letting the batter rest and pair them with sambar and coconut chutney.

Varagu Idli

Varagu, or Kodo millet, is also a nutritious grain that can be used to make steamed idlis. To make the gluten-free Varagu idli, you can start by soaking Kodo millet with urad dal. Then, you can blend them into a fine batter and let it ferment till the batter rises. Add your favourite seasonings, such as mustard seeds, curry leaves, fenugreek seeds, salt, etc., and steam to make fluffy idlis. Finally, serve them with a tomato or coconut chutney for a quick breakfast.