Soyabean Idli

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Cooks in: 20 Minutes Serves: 3 People

Soybeans are among the best sources of plant based protein. Being low in carbs, whole soybeans are very low on the glycemic index (GI), which is a measure of how foods affect the rise in blood sugar after a meal. They contain a fair amount of both soluble and insoluble fibre. Soybeans are a good source of several vitamins and minerals, including vitamin K1, folate, copper, manganese, phosphorus, and thiamine. This idli recipe has the goodness of soybeans, urad dal and Brown top millet.



  1. Wash and soak soybeans and millet separately for 6 to 7 hours. Wash and soak Urad dal and fenugreek seeds together for 6 to 7 hours. Wash and soak Poha for 30 minutes.
  2. Using a wet grinder first grind urad dal and fenugreek seeds to a fine fluffy batter. Remove.
  3. Next add soybean and grind for 5 to 7 minutes. Then add millet and grind. Finally add poha and grind well. Mix all batters well.
  4. Add salt and ferment for 8 hours/overnight/ according to the weather.
  5. Once fermented, make idlis. Serve with podi/chutney/sambar.


  • Other millets like Kodo, Proso, Little, Foxtail, Barnyard and ragi can be used for this recipe.
  • Millets ferment fast in summers. So accordingly, reduce the fermenting time.
  • Let the batter be thick before fermenting, because millet batter tends to become little watery after fermentation.

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