How to make Bajra Idli - Simple masalas make these bajraidlis very delicious.

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Bajra (बाजरा), Rice (चावल)

Cuisine : Karnataka

Course : Snacks and Starters

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Bajra Idli Recipe Card

Bajra Idli

Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

For more recipes related to Bajra Idli checkout Bajre Ka Khichda, Bajra Dosa, Bajra Methi ki Poori, Bajra Rice and Moong Sprout Cheela . You can also find more Snacks and Starters recipes like Prune Chicken Burger, Jain Tostada, Kheema Samosas, Honey Chilli Paneer.

Prep Time : 10-15 hour

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Bajra Idli Recipe

  • Bajra 3 cups

  • Rice 1 cup

  • Skinless black gram (dhuliurad dal) 1 cup

  • Fenugreek seeds (methi dana) ½ teaspoon

  • Rice bran oil 2 tbsps +

  • Asafoetida a pinch

  • Mustard seeds 1 teaspoon

  • Ginger chopped 1 tablespoon

  • Green chillies chopped 4-5

  • Curry leaves 10-15

  • Salt to taste

  • Soda bicarbonate ¼ teaspoon


Step 1

Soak pearl millet in lukewarm water overnight. Soak black gram with fenugreek seeds for 2 hours. Soak rice for 2 hours.

Step 2

Drain and grind each finely and mix all of them in a big bowl. Cover and keep in a warm place to ferment overnight.

Step 3

Heat 2 tbsps rice bran oil in a small non-stick pan, add asafoetida, mustard seeds, ginger and green chillies and saute for 1 minute. Add curry leaves and mix and add this tempering to the batter. Add salt and mix well. Add soda and mix well.

Step 4

Heat sufficient water in a steamer. Grease an idli mould with a little oil. Half fill the moulds with the batter and put them on the stand. Keep the stand in the steamer, cover and steam for 10-12 minutes.

Step 5

Remove the idlis from the moulds and arrange them on a serving plate. Garnish with fresh red chilli flower and serve hot with green chutney.