Multigrain idli batter recipe: Healthy twist on classic South Indian dish
While traditional idlis are made with rice and urad dal, we're giving this classic recipe a healthy twist by incorporating multigrains. This multigrain idli batter recipe combines the goodness of ragi, oats, quinoa, and brown rice to create a nutritious and delicious breakfast option.
New Delhi: Multi-grain idli is a healthy and fibre-rich option to the regular idlis. This version of idli is prepared from a mix of grains, lentils, and millets and is loaded with nutrition. The multi-grain version is packed with protein, fibre, and mineral content, which makes it an ideal breakfast option for weight watchers and health-conscious people. Adding millet, barley, oats, chana dal, moong dal, and urad dal makes these idlis more fulfilling and energy-boosting.
One of the greatest benefits of this multi-grain idli is that it helps with digestion and maintains blood sugar levels. Fermentation process further helps in enhancing the probiotic content, which makes the idlis easy to digest. Despite adding the grains, these idlis will be soft and fluffy just like the traditional version.
How to make multi-grain idli batter?
Unlike the regular idli batter, this includes millets, lentils, and whole grains, making it more healthy and nutritious. Multi-grain idlis are soft, fluffy, and easy to digest.
Ingredients:
1 cup idli rice
½ cup millet
½ cup barley (jau) or oats
¼ cup urad dal (black gram, skinned)
¼ cup moong dal (yellow lentils)
¼ cup chana dal (split Bengal gram)
2 tbsp poha (flattened rice, optional – for softness)
1 tsp fenugreek seeds (methi dana)
Salt to taste
Water (as needed)
Instructions:
Soaking the grains and lentils
In a bowl, wash and soak rice, millets, and barley altogether in water for approximately 5-6 hours.
In a different bowl, soak urad dal, moong dal, chana dal, poha, and fenugreek seeds for around 5-6 hours.
Grind the batter
After soaking for the said time, drain the water and grind the urad dal mixture to make a smooth, fluffy batter using a little amount of water.
After this, now grind the rice-millet mixture separately to make a slightly coarse batter.
Now, mix both the batters in one large bowl.
Add salt and mix well.
Fermentation
Cover the prepared batter and leave it for fermentation overnight (8-12 hours) in a warm place.
Once fermented, the batter should double in volume and become more fluffier.
Preparing the multi-grain batter at home is simple and provides a wholesome meal for a healthy breakfast. If you are looking to add more protein and nutrition into your daily diet while also looking to enjoy some flavours, these multi-grain idlis are the best option.