Multigrain idli
Soft, fluffy, and packed with nutrition, these multigrain idlis bring together the wholesome goodness of jowar, bajra, ragi, moong, yellow moong, rice, and urad dal. Fermented to perfection, they retain the lightness of traditional idlis while offering a hearty dose of fiber, protein, and essential nutrients. Steamed to preserve their natural flavors, these idlis are not just a healthy alternative but a delicious way to start the day, best enjoyed with chutneys, sambar, or a simple drizzle of ghee.
Preparation Time
15 minutes
Soaking Time
8 hours
Refrigeration Time
5 to 6 hours
Cooking Time
15 minutes
Makes
½ kg batter
INGREDIENTS
- 1/2 Cup Whole Rice
- 2 tbsp Urad Dal
- 2 tbsp chana dal
- 2 tbsp yellow moong daal
- 2 tbsp ragi
- 1 tbsp jowar
- 1 tbsb bajra
- 2 tbsp whole green moong
- ½ tsp Methi seeds
- 2 Cups Water
- 2 tbsp Curd
- ¼ Cup Poha
- Salt to taste
- 2 tbsp Oil
- ½ tsp Baking Soda
To soak overnght
To add later
Other ingredients
METHOD
- Soak rice, urad dal, chana dal, yellow moong dal, ragi, jowar, bajra, green moong and methi seeds in 2 cups of water overnight.
- Once soaked, transfer the mixture to a blender along with curd, poha and salt to taste.
- Grind into a smooth grain free batter.
- Transfer the batter into a bowl, Cover and let this batter ferment for at least 5- 6 hours.
- Once fermented, add in baking soda and oil.
- Mix until well combined and now use the batter instantly to make idlis in a steamer.
- Serve hot with chutney and sambhar
