31 March, 2022
Recipe for healthy multigrain Idli
Multigrain Idli recipe is easy to make healthy and wholesome. These healthy multigrain idli are gluten-free and contain a high amount of fibre and are super high in protein.
For multigrain idli, I have used Jowar English name Sorghum which is globally known as the new quinoe.
Bajra a Pearl Millet is also known as Bulrush,Cattail or Spiked Millet in English.
Nagli /Ragi / Nachni is kown as Finger Millets.
Urad Dal or Black Gram
How to make healthy multigrain Idli
- Take the four grains jowar , bajra , ragi and urad dal .
- Rinse them with fresh water 5 – 6 times. Add methi seeds. Soak them in 3 and ½ cups of water for 6 to 7 hours. It will be easier to grind if it is soaked for 1 or 2 hours more.
- Now drain out the water and grind in a wet blender with ¼ cup of water into a smooth paste. Add water in parts as needed.
- Do not make the batter watery. Make it into an Idli consistency batter.
- Fermenting is a key factor in getting soft, light and fluffy idli. In a cold climate, fermentation does not happen well. For proper fermentation a warm climate is important.
- Keep the idli batter in a warm place eg. near a gas or heater.
- Cover the bowl with the lid. Keep the batter in a warm place for 8 to 9 hours. In colder climates keep the batter for 12 hours or more. Once the batter has fermented it will increase in volume, will have a sour aroma and many tiny air pockets in the batter.
Fermentation
- During winter skip adding salt to the idli batter as salt slows down the fermentation process. Keep the batter for a longer time to ferment 12 to 24 hours. At times in winter, the batter does not double but you can see tiny bubbles and get a faint sour aroma.
- As soon as the batter is fermented you can begin steaming the idli or if making later keep the batter in the fridge. This same batter can also be used to make the crispy dosa.
Steaming the Idli
- Now the batter is ready for steaming. Gently swirl the batter, if you have not added salt while fermentation add salt now, don’t overmix.
- Grease the idli mould with oil and pour the batter with a spoon into the mould.
- In the Idli steamer or pressure cooker add 2 cups of water, boil the water, when it starts boiling keep the idli mould in the steamer or pressure cooker, steam for 12 to 15 minutes on high flame.
- If in a pressure cooker close the lid, remove the whistle from the lid. After 12 to 15 minutes remove the idli mould.
- Dip a spoon or knife in water and slid them through the idlis. Remove the idlis and keep them in a hot case. Serve hot idlis with hot sambar and coconut chutney.
For the rice and dal Idli recipe in my blog
Preparation Time:12 to 15 hrs
Cooking Time: 20 minutes
Makes: +20-
Total Time: 12 to 15 hrs
Cup = 200ml
Recipe
Ingredients
- ½ cup Jowar (Sorghum )
- ½ cup Ragi /Nagli (Finger Millets)
- ½ cup Bajra (Pearl Millet)
- ½ cup Urad Dal (Black Gram)
- 1 tsp Methi seeds (fenugreek seeds)
- 1 tsp Salt
- Oil to grease idli mould
Method
- Mix all the 4 grains, rinse in clean water 4 – 5 times
- Add 3 and ½ cup water to the grains, add 1 tsp methi seeds cover and keep to soak for 6 to 7 hours.
- Drain water from the mixed grains, add ¼ cup of water while grinding. Add water in parts while grinding. Grind till you get a smooth batter.
- Remove the batter to a big pot or bowl.
- In winter do not add salt as it slows down fermentation, in warm weather add salt and mix well.
- Cover and let the batter ferment for 10 to 12 hours.
- After fermentation, the idli batter will rise and double. It will become bubbly and give a sour aroma. This same batter can be used to make crispy dosa.
- Grease the idli moulds, pour the batter into the mould and steam in a pressure cooker or steamer for 12 to 15 minutes till the idli is done.
- Add 2 cups of water to a pressure cooker, as the water starts boiling place the mould and close the lid., if steaming in a pressure cooker do not put the whistle.
- Remove the Idlis from the mould.
- Serve the hot idly with sambar and coconut chutney.