Millet Idli Mix

Instant Millet Idli Mix — No Soaking, No Grinding, No Overnight Wait

Idli usually means soaking rice and urad dal, grinding, then waiting overnight for the batter to rise. Kiro's millet idli mix skips all three: mix the premix with water and curd, fold in fruit salt, and steam. Idlis in about 20 minutes, from a millet flour, rice flour and besan. Each 300 g pouch makes 10–12 idlis.

The idli ratio

100 g premix + 100 ml water + 50 ml curd, mixed to a thick batter. Stir in ½ tsp fruit salt (Eno) gently, pour into greased moulds and steam for 12–15 minutes. That makes 3–4 idlis.

Step by step: ragi idli recipe · kutki (little millet) idli · foxtail millet (kangani) idli

Tips for soft millet idlis

• Add the fruit salt last, just before the batter goes into the moulds, and fold it in gently.
• Have the water at a rolling boil before the moulds go in.
• Rest the idlis for 2 minutes before unmoulding so they come away cleanly.
• Leftovers? Cut them up for ragi idli fry.

Choose your millet

• Ragi (finger millet) — the darker, nutty idli. 13.1 g protein per 100 g. Available now: ₹199, Pack of 3 ₹537, Pack of 5 ₹845.
• Kutki (little millet) — mild and light. 20 mg sodium per 100 g. ₹199, pre-order, ships from 20 October 2026.
• Kangani (foxtail millet) — delicate and golden. 3.8 g fibre per 100 g. ₹199, pre-order, ships from 20 October 2026.

Three ingredients in every pouch. No maida, no preservatives, no added sugar, no added oil. FSSAI licensed, NABL lab-tested. Free delivery above ₹499 and Cash on Delivery across India.

Idli mix questions

Is it a rava idli mix? No. There's no semolina (rava) in it — just a millet flour, rice flour and besan.

Can I make it without curd? Use plant-based yoghurt in the same quantity to keep it vegan.

What else does the pouch make? The same pouch makes dosa, chilla and dhokla too, plus bread, cake, pizza bases and waffles — see the Kiro Cookbook.