Barnyard Millet Idli – a nutritious and gluten-free breakfast dish.
Millets are small seeded grains known for their high nutritional benefits. They have been an integral part of Indian diet for centuries. In the recent years there has been growing interest in millets due to their numerous health benefits. Millets are gluten-free and hence makes an excellent choice for individuals with gluten intolerance. They are rich in fiber and helps to regulate blood sugar levels making them an ideal choice for diabetics.
There are various types of millets and most millets have similar health benefits, The commonly used millets are bajra (pearl millet). Ragi (finger millet), Jowar (Sorghum and Samak (Barnyard millet) Barnyard millet / Samak/ Varai is small grained millet commonly grown in India.
Barnyard millet idli is made using udad dal and barnyard millets. These idlis are made without rice and hence ideal for people who wish to avoid rice in their diet.
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What is Barnyard Millet
Barnyard millet is a small grained millet which is popular in India as vrat ke chawal. It is commonly cooked during fasting days in India. Barnyard millet is known by different names in different languages. It is known as samak or bhagar in Hindi, Varai in Marathi, Oodalu in Kannada, Kuthiravali in Tamil etc. It is an excellent and healthy replacement for rice and can be used in various recipes such as idlis, dosas, upma, kheer, khichdi etc.
Recipe for Barnyard Millet Dosa here
Barnyard Millet Idli
Barnyard Millet Idli is an easy idli recipe made using barnyard millets, udad dal and methi seeds. Barnyard millet is an excellent alternative to rice and hence is used in place of rice in this recipe. The idlis tastes similar to the idlis made with rice and hence taste-wise there is no compromise. They taste great with coconut chutney and sambar. These nutrient rich, gluten-free idli recipe is perfect for those who wish to avoid rice in their diet. Do try this millet-based breakfast dish and leave your feedback in the comments section.
List of ingredients to make Barnyard Millet Idli
Barnyard Millets (samak/varai)
Split black gram (udad dal)
Fenugreek seeds (methi seeds )
salt
oil for greasing idli moulds
Step-wise recipe with pictures
Wash and soak udad dal in water for 5 hours. Wash and soak barnyard millet and methi seeds in water for 5 hours.
After 5 hours, drain the water from udad dal. Transfer the soaked udad dal to a mixer jar. Add little water and blend to a fine paste.
Drian the water from barnyard millet. Transfer soaked barnyard millet alongwith methi seeds to the mixer jar. Blend to a fine paste.
Add this to the udad dal paste
Add salt and mix well.
Cover and keep aside for fermentation for 13 to 14 hours.
After 14 hours, the batter would be fermented.
Grease idli plates with oil. Pour the idli batter into the moulds.
Boil water in a steamer or idli cooker. Place the idli plates in the steamer.
Steam the idlis for 15 to 20 minutes or till the idlis are cooked.
Unmould the idlis and serve barnyard millet idli with chutney and sambhar.
Recipe Card
Barnyard Millet Idli | Millet Idli | Bhagar Idli | No-rice Idlis
Ingredients
- 2 cups of barnyard millet(samak/bhagar/varia)
- 1 cup of split black gram (udad dal)
- 1 tsp of fenugreek seeds (methi)
- salt to taste
- Oil for greasing idli moulds
Instructions
- Wash and soak barnyard millet alongwith methi seeds for 5 to 6 hours.
- Wash and soak udad dal for 5 to 6 hours.
- After 6 hours, drain thewater from udad dal. Transfer to a mixer jar. Add some water and blend to a fine paste.
- Transfer the udad dal to a deep vessel.
- Blend barnyard millet and methi seeds to a fine paste.
- Add this to the udad dal paste.
- Add salt and mix well.
- Keep aside for fermentation for 13 to 14 hours.
- After 14 hours, the batter would be fermented.
- Grease idli plates with oil.
- Pour the idli batter into idli moulds.
- Boil water in a steamer or idli cooker.
- Place the idli plates in the steamer.
- Steam the idlis for 15 to 20 minutes or till the idlis are cooked.
- Unmould the idlis and serve them hot with chutney and sambhar.
Frequently Asked Questions
Why is fenugreek seeds soaked alongwith barnyard millet?
Fenugreek seeds aids in fermentation.
Should salt be added to dosa batter before or after fermentation?
During summer, when the weather is hot, salt can be added after fermentation, During winters, salt can be added before fermentation.
How long does it take for the batter to ferment?
It depends on the weather. In warm temperature, fermentation is faster. So, it may take anywhere from 9 to 14 hours.for the batter to ferment, depending on the weather.
For how long can the batter be kept in fridge?
The batter remains good in the fridge for 4 to 5 days.
Where can I purchase barnyard millets?
You can purchase barnyard millets at local grocery stores or online stores.
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Recipe Video
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