Samai Idli—Little Millet Idli | How to make Samai Idli—Little Millet Idli

By Srividhya Rachamadugu  |  21st May 2016  |  
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  • Samai Idli—Little Millet Idli, How to make Samai Idli—Little Millet Idli
Samai Idli—Little Millet Idliby Srividhya Rachamadugu
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Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Samai Idli—Little Millet Idli Recipe

A healthy South indian breakfast made with Samai (little Millet) instead of rice.

Samai Idli—Little Millet Idli

Ingredients to make Samai Idli—Little Millet Idli

  • Samai millet - 2 1/4 cups
  • methi seeds - 1/2 tsp
  • Whole urad dhal - 1/2 cup
  • salt to taste

How to make Samai Idli—Little Millet Idli

  1. Wash and soak samai and methi together for 2 hours.
  2. Also wash and add 3 cups of water to urad dhal. keep this in the refrigerator for 2 hours.
  3. In a wet grinder, first grind urad dhal along with soaked water until smooth and fluffy. Transfer the batter into a big container.
  4. Then grind samai and methi along with soaked water until smooth.
  5. Now mix the urad dhal batter, samai and salt together.
  6. Cover it and keep it in a warm place for 8 to 12 hours. The batter has to raise properly.
  7. Don't overmix the batter after fermentation.
  8. Pour the batter into greased idli moulds and steam on high flame for 8 to 10 minutes.
  9. Serve with sambar and/or chutney.

My Tip:

The consistency of the batter is important for soft idlis. Ground Urad dhal has to be very light, smooth and fluffy. Always grind dal and millet seperately. The same batter can be used for making dosa, uthappam or kuzhi paniyaram. Always bring the batter to room temperature or else, the idlis will be hard and dosas will become rubbery. Same proportions can be used for other millets like varagu, thinai and kuthiraivali.

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