By Garima Johar
June 24, 2025
The South Indian favourite idlis can be given a healthier spin by using protein-rich bajra flour. The millet flour is packed with essential nutrients and also adds a smooth texture and flavour to the regular idlis.
½ cup urad dal ¼ teaspoon fenugreek seeds 1 cup bajra flour Salt to taste Water for soaking and grinding
Rinse and soak urad dal and fenugreek seeds. Grind them to make a smooth batter.
In a separate grinder, blend the bajra flour with a little water to make a thick paste.
Mix the urad dal batter and the bajra paste with water. Let it ferment overnight.
Grease the idli moulds, pour the batter, and steam for about 15 minutes.
Take the bajra idlis out and serve with coconut chutney and sambar.