Being a tamil ponnu. I have always been proud of Idli and Dosa, after all these are considered one of the healthiest breakfast in the world. It has around 40 calories in total so you dont have to worry about having one extra idli in the morning. It has absolutely no fat, but contains more than 2 g of protein, 2 grams of fiber (Per idli). So this is all in normal white rice idli. Being multi grains doubles the fiber content and triples the protein, includes Iron, Phosphorus, Magnesium and Folate. Seriously do I even have to go on to convince you that this is the healthiest first meal that you and your family needs to eat everyday?

If you are still not satisfied, Ill go further and hit the main point. This multi-grain idli helps to

• Reduce the cholesterol in your blood stream.
• Reduce Overall body weight and Fat
• Aides in weight loss
• Improves Digestion
• Reduce or completely eliminate constipation

Lets start with Ingredients

Multi-grains – I used the following millets and high fiber rice mixture.

• Pearl Millet (Kambu)
• Little Millet (samai)
• Barnyard Millet (thinai)
• Kodo Millet (varagu)
• Kerala red Rice (Matta arsi)
• Wild Black Rice (kavuni arsi).
  • I mixed 1 pack (1 kg) of each millets and rice and mix them together to create a multigrain combo mixture.

Rice – Idli rice

Urad Daal – get the skinned whole urad daal.

Fenugreek Seeds

Instructions:

Four stages of making this recipe.

1. Soaking
   • Soak all the ingredients in sufficient water for 8 to 12 hrs. Water is essential for proper soaking and also for the fermentation to kick start properly. so make sure to soak in enough water. At least triple the amount. For ex. Urad daal is 1 cup and i usually eyeball but it needs at least 3 to 4 cups of water.
2. Grinding
   • Grind the fenugreek, once its completely mushy then add Urad Daal if If you are using blender to grind. Then add fenugreek and Urad Daal together and grind them.
   • Grind the Multi-grains, rice mix
   • Add Salt and Mix both together
3. Fermentation
   • Ferment it for 8 to 12 hrs in warm place. Since I live in cold place, I keep my batter inside oven with lights on or in bread proof mode. In warm summer month, it would take hardly 6 hrs. for fermentation. So don’t just go with time also. You can smell if it is properly fermented. Then immediately transfer to refrigerator.
4. Cooking
   1. Keep water in idli maker or pressure cooker or inner pot of instant pot (saute – high setting)
   2. Mix the batter and Put one scoop into the idli maker molds
   3. Steam them for 10 to 12 mins (Instant pot setting Steam after cancelling saute once the water is boiling)
   4. Check if the idli is cooked using the poking technique. I generally use fingers to check and if it comes out clean, it is cooked.
   5. Remove it and serve it hot and if you want to store it for later, you can store in hot pack in room temperature to keep it fluffy for longer.

If you do make this recipe. Please tag me in Instagram/Facebook @cozyupwithvishnu. I would love to hear, how you like this recipe. So please leave a comment below.

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5 from 1 vote

Multigrain Idli

Idli in itself is considered the healthiest breakfast in the world. Adding this multi-grain twist adds more health benefits from all the millets we are adding. They are not called miracle grains for no reason. It is rich in Protein, fibre, calcium, Iron & Minerals such as Magnesium, copper & phosphorous. It helps to reduce cholesterol, lowers blood pressure and constipation. BTW did i mention this is my kids favorite breakfast and the first food that my second one Saathu ate without fuzzing!!!!

Prep Time8 hours hrs

Cook Time20 minutes mins

Fermentation8 hours hrs

Total Time16 hours hrs 20 minutes mins

Course: Breakfast, dinner

Cuisine: Indian, south indian

Keyword: Idli, Multi-grain idli, Multigrain idli

Servings: 4 people

Equipment

• Idli maker / Idli panai (steamer) / instant pot with idli molds
• blender / grinder
• conventional oven optional (only during winter months in cold region)

Ingredients

• 1 Cup Urad Daal/ Skinned Black Gram Try to get the whitish urad daal and try to avoid urad daal with yellow tinge or spot.
• 3 Cup Multi-grain I used the following millets and high fiber rice too. Pearl Millet (Kambu), Little Millet (samai), Barnyard Millet (thinai), Kodo Millet (varagu), Kerala red Rice (Matta arsi) & Wild Black Rice (kavuni arsi). I mix 1 pack of each millets (1 kg) along with each rice and mix them together to create a multigrain combo.
• 1 cup Rice
• 1 tsp Fenugreek
• 3 to 4 tsp Salt I use Himalayan salt, so i usually go for 4 tsp.

Instructions

Soaking

• Soak all the ingredients in sufficient water for 8 to 12 hrs

Grinding & Fermentation

• Grind the fenugreek, once its completely mushy then add Urad Daal
• Grind the Multi-grains, rice mix
• Add Salt and Mix both together

Fermentation

• Ferment it for 8 to 12 hrs in warm place. Since I live in cold place, I keep my batter inside oven with lights on or in bread proof mode.

Cooking

• Keep water in idli maker or pressure cooker or inner pot of instant pot (saute – high setting)
• Mix the batter
• Put one scoop into the idli maker molds
• Steam them for 10 to 12 mins (Instant pot setting Steam after cancelling saute once the water is boiling)
• Check if the idli is cooked using the poking technique. I generally use fingers to check and if it comes out clean, it is cooked.
• Remove it and serve it hot and if you want to store it for later, you can store in hot pack in room temperature to keep it fluffy for longer.

Video

Notes

• Water is essential for proper soaking and also for the fermentation to kick start properly. so make sure to soak in enough water. At least triple the amount. For ex. Urad daal is 1 cup and i usually eyeball but it needs at least 3 to 4 cups of water.
• If you are using blender to grind. Then add fenugreek and Urad Daal together and grind them.
• Store batter in refrigerator right after fermentation. Batter is good for 3 days if you store in refrigerator.
• In warm summer months, it would take hardly 6 hrs. for fermentation. So don’t just go with time also. You can smell if it is properly fermented. Then immediately transfer to refrigerator.
• Store the idli in room temperature in hot pack for 12 to 24 hrs.

If you do make this recipe. Please tag me in Instagram/Facebook @cozyupwithvishnu. I would love to hear, how you like this recipe. So please leave a comment below.

Also check out my other recipes here. They are simple, easy and fool proof quesadilla recipe here.