Yields: 8 Servings Difficulty: Medium Prep Time: 15 Mins Cook Time: 20 Mins Total Time: 35 Mins

Millets are a wonderful substitute for rice and wheat that is consumed widely. Though these wonderful grains are not new to us, they were definitely forgotten for a while. With the internet people are becoming more and more aware of these wonderful grains. While some of them had switched back to millet on a daily basis, there are millions of recipes based out of millets . Millets are gluten- free, does not have carbs and rich in fibre. Due to high fibre content, millets keep you full. They have anti- inflammatory properties, which is most important for the body.

Of the many millet recipes in my blog, I am adding another South-Indian delight – Idli made with Barnyard millet / Kuthiraivali. Idli is one of the worlds very healthy breakfast and if that is done with millet, it is an additional bonus to have good source of fibre for your breakfast. I have not used rice to make this Idli and hence it is completely free of carbs. Some Barnyard Idlis with sambar or chutney will definitely be a healthy and fulfilling breakfast.

See  the links for more Millet based Breakfast recipes: Instant Kambu Paniyaram, Little Millet Idli, Foxtail Millet Uthappam, Fingermillet Dosa, Chola Dosa,


0/5 Ingredients
Adjust Servings


0/6 Instructions
  • Soak 1/3rd cup of Urad Dal for 3 hours.
  • Soak two cups of Barnyard Millet/ Kuthiraivali / in water for 5 hrs.
  • Wash the millet and Urad Dal. Grind them separately and transfer to a bowl. Add salt and combine together.
  • Let the batter ferment overnight or minimum of 8 hrs.
  • Grease Idli plates and pour a ladle of batter.
  • Steam for 4 - 5 mins until done. Serve hot with chutney and sambar.


  • In this recipe, I have not used rice to make these Idli. If you are starting with millets, try adding equal portions of barnyard millet with rice and make this Idli.
  • Adding Methi/ Fenugreek seeds is important to get soft Idlis. Do not avoid it.

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