Multi grain idlis ferment faster than regular conventional idlis taste wise there is no difference. They are extremely healthy too. Add grain of your choice and make your own version of multi-grain idli.
Rice 4 cups (preferably boiled rice)
Black gram (urad dal) 2 cup
Finger millet (ragi) ½ cup
Rawa ½ cup
Bengal gram (chana dal) ½ cup
Oats ½ cup
Salt to taste
Soda bi-carbonate ½ tsp
Wash and soak rice, and black gram (urad dal), separately in water for 5-6 hours.
Soak finger millet (ragi), rawa, bengal gram (chana dal) and oats together.
Grind it together finely with salt, soda bi-carbonate and desired quantity of water to make smooth batter. The consistency is thick compared to dosa batter. The batter should be left 6-7 hrs to ferment.
Now grease oil over the idli cooker plates and put small quantity of the prepared batter.
Pour sufficient quantity of water in the idli cooker. Cover the, lid and let it steam for 25-30 minutes. Multi grain Idlis could be served with coconut chutneys, sambars and podi’s.