Multigrain idli
These idlis are pillowy soft as well as healthy with the goodness of millets
Servings 20 idlis
Ingredients
- ¼ cup Ragi (finger millet)
- ¼ cup Kambu (pearl millet/ bajra)
- ¼ cup cholam (jowar)
- ¼ cup samai (little millet)
- ¼ cup kuthiraivali (banyard millet)
- ¼ cup idli rice
- ¾ cup urad dal
- a handful of aval/poha ( flattened or beaten rice)
- a pinch of methi (fenugreek seeds)
- salt as needed
- water for grinding
- oil for greasing the idli plates
Instructions
- Clean, wash, and soak all the 6 grains together.
- Soak the urad dal with the methi and poha too separately. Soak them all for at least 2 hours.
- First, grind the urad dal adding water as needed in between. Once it is ground add the poha and grind for a few minutes.
- Then add the grains to this and grind to a smooth batter. Add salt as needed and ferment it for 6-8 hours or overnight.
- Once it is fermented, mix gently and add more salt if needed. Heat up the steamer and grease the idli plates.
- Pour the batter on the idli plates and steam for 10-12 minutes. Check for doneness, and scoop the idlis out with a sharp spoon.
