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Indian

Farali Idli

Farali idli steams barnyard millet and tapioca into idlis for fasting days, when rice and dal are avoided.

Published and reviewed by Kitchgrow on 7 September 2026

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Farali Idli

4 hr 35 mintotal

35 min hands-on4 hr hands-off

Prep 20 min · Cook 15 min

Serves
2
Difficulty
Medium
Spice
Mild
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Ingredients

Quantities are for 2 servings.

You'll need: Stovetop.

Includes soaking time.

Method

  1. Drain the soaked barnyard millet and the sabudana thoroughly, getting rid of all the soaking water.

  2. In a high-powered blender, combine the millet, sabudana, and sour curd. Mill the ingredients into a flawlessly smooth batter, utilizing the prescribed water only as necessary. The rheology must exactly mirror a traditional, fermented idli batter.

  3. Pour the batter into a bowl to rest. Leave it somewhere warm for 2 hours. This gets a light fermentation going, which is what gives the idlis a tender crumb.

    2 hr

  4. Set up the steamer: bring the water in the base to a rolling boil. Grease the idli mould hollows well with a thin film of oil.

  5. Just before steaming, fold the rock salt and the Eno fruit salt into the rested batter. Whisk gently in one direction, only until the batter froths up and expands. Overmixing will knock the air back out.

  6. Immediately portion the aerated batter into the greased molds. Enclose the steamer and subject to a medium-high thermal vapor cook for 12-15 minutes.

    12–15 min

  7. Take the moulds out and let them rest for 2 minutes so the idlis set. Use a wetted spoon to lift each one out cleanly.

    2 min

How to tell it's done

Spongy, soft, and light-as-air white steamed cakes.

Getting it right

Tip

Do not over-mix the batter after adding the fruit salt, or the idlis will turn flat and dense.

What to serve it with

Serve steaming hot with Farali Peanut Chutney or plain sweetened curd.