How many calories in Kodo Millet Idli?

One kodo millet idli contains approximately 45-55 calories, depending on the size and batter consistency.

Can I store the fermented batter?

The batter can be refrigerated for up to 3 days. Ensure it is stored in an airtight container to prevent it from becoming too sour.

Yes, both kodo millet and urad dal are naturally gluten-free, making this suitable for those with celiac disease or gluten sensitivity.

They pair perfectly with coconut chutney, tomato-onion chutney, or a vegetable-loaded sambar.

Home / Recipes / south_indian / Kodo Millet Idli

south_indianEasyveganvegetariangluten freedairy free

RATING

4.4/5(48)

TASTE SCORE

8/10

Steamed savory cakes from fermented kodo millet and urad dal batter.

PREP

10m

COOK

15m

SERVES

1 PCS

81 cal

SERVINGS

INGREDIENTS

½ cupkodo millet2.5 tbspurad dal¼ tspfenugreek seeds1 pinchsalt

NUTRITION · PER SERVING

CALORIES · 1 PCS

Protein3g · 15%

Carbs15g · 74%

Fat1g · 11%

Fiber2g

Sugar0g

Saturated fat0g

Cholesterol0mg

Sodium27mg

Potassium85mg

Phosphorus68mg

METHOD · 3 STEPS

1
Soak the kodo millet and lentils separately
- Rinse kodo millet and urad dal thoroughly in cold water
- Add fenugreek seeds to the urad dal bowl
- Cover both with ample water and soak for 4 to 6 hours
TIPUse filtered water for soaking to ensure better fermentation later.
Grind the ingredients and ferment the batter
Grind the soaked millet and dal separately into a smooth, thick consistency. Combine both batters in a large vessel, add salt, and mix thoroughly by hand to kickstart fermentation. Cover and leave in a warm spot for at least 8 hours or overnight until the batter doubles in volume.
TIPMixing the batter with your clean hand introduces natural yeasts that improve the rise.
3
Steam the batter in greased moulds
- Lightly grease idli plates with oil or ghee
- Gently pour the fermented batter into the moulds without over-mixing
- Steam in a preheated steamer for 12 to 15 minutes
TIPWait for 2 minutes after turning off the heat before removing the idlis to prevent sticking.

PRO TIPS

4 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure the batter is thick; if it is too watery, the idlis will turn out flat.
2
During winter, place the batter in a switched-off oven with the light on to help it ferment.
3
Do not over-grind the millet; a very slight graininess helps the texture.
4
Always add salt before fermentation as it helps control the growth of wild yeast.

RECIPE VARIATIONS