Idli is one of the most comforting breakfasts there is, but the traditional version leans heavily on rice, which doesn’t suit everyone’s plate or goals. The good news is that soft, fluffy idlis don’t need rice at all. Grains like ragi, oats, quinoa and millet, along with lentils like moong dal, make equally tender idlis with extra fibre and protein. Some are quick instant versions, and others use a short fermentation. Here are five easy recipes that bring variety to your morning meal.
Rest it for 15 to 20 minutes, stir in a pinch of fruit salt, and pour into greased idli moulds. Steam for 10 to 12 minutes, and serve with coconut chutney. Add water to get a thick batter, rest for 15 minutes, then stir in a pinch of fruit salt. Steam for about 12 minutes until a toothpick comes out clean. Steam for 10 to 12 minutes and serve hot. Spoon into moulds and steam for 10 to 12 minutes. Steam in greased moulds for about 12 minutes.
Ragi, or finger millet, is rich in calcium and fibre, and it makes a lovely dark, earthy idli. Mix one cup of ragi flour with half a cup of curd, a pinch of salt and enough water to make a thick, pourable batter. Add grated carrot and a simple tempering of mustard seeds and curry leaves if you like. Oats idli is one of the quickest options, so it’s a good weekday choice. Dry roast one cup of oats until lightly fragrant, then grind to a coarse powder. Mix with half a cup of semolina, or besan for a different texture, along with three-quarters of a cup of curd, salt, chopped coriander and grated vegetables. Moong dal idlis are light, protein-rich and easy to digest. Soak one cup of yellow or green moong dal for three to four hours, then drain and grind it with a green chilli, a small piece of ginger and a little water into a smooth, fluffy batter. Add salt and chopped coriander. You can steam it right away with a pinch of fruit salt, or leave it to ferment for six to eight hours for a tangier taste. Quinoa idli is a good way to bring in a complete plant protein. Rinse one cup of quinoa very well to remove its slightly bitter coating, then soak it with a quarter cup of urad dal for four to six hours. Grind to a smooth batter, add salt, and let it ferment overnight in a warm spot until it rises and smells pleasantly sour. The idlis come out soft and a little nutty, and they pair well with sambar. Millets are a gentle, fibre-rich choice for anyone looking to cut down on rice. Soak one cup of foxtail millet and a quarter cup of urad dal together for four to five hours, then grind them into a smooth batter with just enough water. Add salt, and ferment for eight to ten hours until it’s airy. The result is a soft, slightly chewy idli, and little millet or barnyard millet can be used the same way.
This article is intended for general informational and culinary purposes only and does not constitute medical or nutritional advice. Fermentation times and results vary with temperature, humidity and ingredients. Anyone with allergies, gluten sensitivity, diabetes or other health conditions should check the ingredients and consult a doctor or registered dietitian before changing their diet.