Multigrain Idli Batter

5 from 2 votes

Idlis are steamed delicacies and mostly had as a breakfast item in South India. Idlis are also great as an afternoon or evening snack. The traditional version uses only urad dal and cream of wheat (or idli rawa) but our multigrain version is far healthier and equally delicious.

Course Batter

Cuisine Indian

Keyword Batter, indian crepe, Multigrain,, South Indian

Special Diet No Added Sugar, Nut Free, Vegan, Vegetarian

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 6 hours 30 minutes

Servings People

Calories 231kcal

Ingredients

1/2 Cup Urad Dal Split Black Gram
1/3 Cup Brown Rice
1/8 Cup Oats Groats or Steel Cut
1/8 Cup Millets Whole
1/8 Cup Barley Whole
1 Teaspoon Flaxseeds Whole
1 Pinch Baking Soda
1/6 Cup Idli Rawa (Cream of Rice)
1/2 Tablespoon Sea Salt Or To Taste

Instructions

Soak urad dal, brown rice, oats, millet, barley, and flax seed in a container for 6-8 hours. Water level should be at least 2 inches over the grains
Wash Idli Rava, drain water and add to the batter in the mixer/grinder
Grind in mixer/grinder until you have a pancake batter consistency. Add the baking soda and mix well.
Transfer batter to a glass jar and leave it overnight in a warm place to allow batter to ferment. Make sure there's enough room in the jar since fermentation will cause the batter to rise. It helps to keep a tray under the jar in case of accidents! This batter can be refrigerated for 3-5 days.

Notes

Use for making Idli or Uthappam.

*Use organic ingredients wherever possible

Nutrition