By Garima Johar
July 26, 2025
Traditionally, idli is made with rice and urad dal. But if you want to make the South Indian staple healthier and gluten-free, you can make it with millets. Here’s a recipe you can try with jowar.
1 cup jowar 1/2 cup urad dal 1 teaspoon fenugreek seeds Salt to taste Water for soaking and grinding Oil for greasing idli moulds
Soak urad dal, jowar, and fenugreek seeds. Grind to make a smooth paste.
Add salt and let the batter ferment for about 6-8 hours.
Once the batter is fluffy, grease the idli moulds and fill them up.
Steam the jowar idlis till they are cooked thoroughly and serve with sambar and chutney.