How to make Wholesome Barnyard Vegetable Millet Idli recipe


Wholesome Barnyard Vegetable Millet Idli recipe is a wholesome recipe. It is a boon for those who are gluten allergic and heart patients. This recipe has majority of benefits. why ? because it is made by Barnyard millet. Barnyard millet also known as Sanwa rice is a wild seed, not a grain. It is a gluten free, rich in minerals and vitamins, low in carbohydrate, So this is definitely a weight loss and diabetic friendly recipe.


  • Barnyard Millet – 1 cup
  • Urad dal (white) – 1/2 cup
  • Thick Poha/flattened rice – 1/4 cup
  • All vegetables(finely chopped) – 1 cup including all (Carrots, green beans, capsicum, coriander leaves, green peas). Add as per your choice or availability.
  • Fenugreek seeds – 1/2 tbsp
  • Baking soda – 1/3 tsp (if required)
  • Black pepper and Salt to taste
  • Cooking oil for greasing.


  • Wash the Barnyard millet and urad dal thoroughly. Add fenugreek seeds, some water and soak it for about 4-5 hours.
  • Drain the water and grind all soaked material into a smooth paste by adding a little water (make sure not to add too much of water). Consistency should be thick as rice idli batter. Add salt, allow the batter to ferment overnight for 7-8 hours.

Cooking Method:-

  • In the morning, firstly soak the poha for 15 min.
  • Now finely chop all the vegetables as per your choice.
  • When the batter is nicely fermented, add all veggies and black pepper into the batter and mix well.
  • Prepare idli steamer by adding some water, allow it to boil for steaming, grease the idli trays with some cooking oil. Pour the batter into them and start steaming for about 4-5 min on a medium flame.
  • After 4-5 min check idli if it is looking fluffy, remove all idli from steamer.

Your Vegetable barnyard millet idli is ready to be served, enjoy it with sambhar and coconut/peanut/tomato chutney.


Fermentation is a healthy process. It helps in improving digestion and improving gut health by producing good bacteria like probiotics.

But If you wish to make this recipe more quickly, soak the millets, urad dal and fenugreek seeds overnight. In the morning, make a smooth paste, add 1/3 tsp of baking soda for quick fermentation.


Calories: 80kcal

Carbs: 15g

Fat: 2g

Protein: 3g

Fiber: 3g

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Millet dosa

Lets cook Foxtail millet dosa

Foxtail Millet dosa is made with millets topped with vegetables. Foxtail millet dosa is gluten-free and vegan. It can be served as breakfast or snack item. Well, millet is a trending grain these days. These super grains are not new to us actually, we have completely avoided them so far.

However, we can incorporate these super grains into items such as Idli and uttapam. They are easy to make and healthy and definitely very tasty too. Millets are gluten-free and hence are suitable for people with digestive issues. Thinai is added with Urad Dal and Toor dal to make this delicious, dish. Well, the sky is the limit for the toppings in this recipe. 

Ingredient for millet dosa

  • Thinai arisi [Foxtail millet] – 2 cup
  • Urad dal – ¾ cup
  • Fenugreek seeds – ½ tbsp
  • Salt to taste
  • Water as needed
  • Oil – 1 tbsp


  • Firstly, wash and soak urad dal, thinai arisi, and fenugreek seeds separately for 5 hours.
  • Further, drain the water and then grind to a nice batter.
  • Now, transfer the batter to a bowl and then add salt to it. Mix well. Cover it & leave it for fermentation for approximately 8 hours.
  • After fermentation, if the batter is too thick then add water to it. The batter should be of dosa consistency.
  • In addition, heat the dosa pan and pour oil on it. Now, pour batter onto it and then spread the batter quickly to a round shape.
  • Further, drizzle some oil over the dosa filling, cover it & cook for a few minute.
  • Optional Sprinkle chopped carrot, capsicum, onion, coriander & curry leaves on it.
  • Once flip the dosa and press it for a few seconds.
  • Finally, serve hot and enjoy!
  • Finally, serve hot and enjoy!

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If you are facing issues in dropping your weight, please take this free-body type assessment: Click here