How to make Bajra Idli -

Simple masalas make these bajraidlis very delicious.

Sanjeev Kapoor

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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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 Cheese Sables Creamy Spinach And Beans Baby Pizza Shakshouka Aloo Paneer Pops

Bajra Idli

Bajra Idli Recipe Card


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.

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.