Millet Idli (With Foxtail Millet)
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy savory cakes made with foxtail millet, lentils, and rice in the South Indian tradition. Often served warm with sambar or chutney for a classic breakfast or brunch.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 14- 200 grams foxtail millet ((navane or kangni or thinai or korra) or 1 cup thinai)
- 80 grams idli rice (or raw rice or ⅓ cup rice - I used sona masoori rice)
- 80 grams urad dal (or ⅓ cup urad dal)
- 1.5 teaspoon fenugreek seeds
- salt (to taste)
- water (- as required for grinding, approximately ¼ cup and 2 tablespoons water)
At a glance
PER SERVING · TIME 792M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 13h
- Cook
- 12m
- Sodium
- 87mg
- Total sugar
- 0g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 35mg
- Calcium
- 12mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 780M
- SODIUM
- 87MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.