Multi Flour Idli, Healthy Multi Grain Idli
by Tarla Dalal
multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with 22 amazing images.
multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter is a fibre rich idli for all the health conscious. Learn how to make healthy multigrain idli.
To make multi flour idli, combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours. Drain well and blend in a mixer till smooth using approx. ¾ cup of water. Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, ragi flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight.
After fermentation, mix the batter well once again. Just before steaming, add fruit salt and 1 tbsp of water and mix gently. Pour spoonfuls of the batter into greased idli moulds. Steam in an idli steamer for 10 minutes or till they are cooked. Repeat with the remaining batter to make more idlis. Serve the multi flour idli immediately with sambhar.
Multi flour idli recipe is a healthier version than traditional idli as there is no parboiled rice used in the recipe. Instead it is made from urad dal, bajra flour, whole wheat flour, ragi flour and jowar flour.
This easy-to-make healthy multigrain idli has a fabulous, rustic flavour and interesting texture that you will enjoy thoroughly at any time during pregnancy. From diabetics to heart patients and even weight-watchers to women with PCOS who are aiming a decreased waistline can indulge into this nourishing breakfast.
A batter of soaked and ground urad dal combined with wholesome flours like bajra, nachni and whole wheat, gives a perfect idli that replenish your calcium stores and give you good quality protein as well. The fibre in these millet flour idli is beneficial to maintain a healthy digestive system too. Serve multi flour idli with sambar for a complete South Indian experience.
Tips for Indian multigrain idli batter. 1. Do not miss out on adding that small quantity of fenugreek seeds. It helps in fermentation. 2. The urad dal batter on blending should be completely smooth and no dal should be left out. 3. After adding the flours, use a whisk to mix the batter. This ensures that the batter is lump free. Alternatively, you can use your fingers to break the lumps till the batter is smooth. 4. Keep the batter in a warm place like a close kitchen cupboard or a microwave or oven, so the batter ferments well. 5. Though the fermenting time is overnight, in winter it may take upto 14 hours for fermenting. 6. This batter is not like the regular rice idli batter and it doesn’t increase in volume too much. So do not worry. 7. Before pouring the batter in idli moulds, remember to grease the idli moulds. 8. Since there is no use of fruit salt, these idlis are less fluffy too. 9. Enjoy these multi grain idlis hot and fresh, right out of the steamer, because they might get a little hard upon cooling.
Enjoy multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter | with step by step photos.
Multi Flour Idli, Healthy Multi Grain Idli recipe - How to make Multi Flour Idli, Healthy Multi Grain Idli
Soaking time: 2 hours Preparation Time: Fermenting time: Overnight Cooking Time: Total Time:
Makes 45 idlis
For Multi Flour Idli
1/2 cup urad dal (split black lentils)
1 tsp fenugreek (methi) seeds
1/2 cup bajra (black millet) flour
1/2 cup jowar (white millet) flour
1/2 cup ragi (nachni / red millet) flour
1/2 cup whole wheat flour (gehun ka atta)
salt to taste
1 tsp fruit salt
For Serving With Multi Flour Idli
sambhar
For multi flour idli
- For multi flour idli
- To make {span class="bold1"}multi flour idli{/span}, combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours.
- Drain well and blend in a mixer till smooth using approx. ¾ cup of water.
- Transfer the mixture into a deep bowl, add the bajra flour, jowar flour, ragi flour, whole wheat flour, salt and approx. 1¾ cups of water and mix very well using a whisk. Cover with a lid and keep aside to ferment overnight.
- After fermentation, mix the batter well once again.
- Just before steaming, add fruit salt and 1 tbsp of water and mix gently.
- Pour spoonfuls of the batter into greased idli moulds.
- Steam in an idli steamer for 10 minutes or till they are cooked.
- Repeat with the remaining batter to make more idlis.
- Serve the {span class="bold1"}multi flour idli{/span} immediately with sambhar.
If you like multi flour idli
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If you like multi flour idli, then also try other healthy oOuth Indian recipes like
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- quinoa dosa recipe | healthy quinoa dosa | quinoa urad dal and whole wheat flour dosa | with 5 images.
- bajra carrot onion uttapa recipe | bajra uttapam | bajra onion uttapam breakfast recipe | healthy bajra uttapam | with 35 amazing images.
What is multi flour idli made of?
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Multi flour idli is made of 1/2 cup urad dal (split black lentils), 1 tsp fenugreek (methi) seeds, 1/2 cup bajra (black millet) flour, 1/2 cup jowar (white millet) flour, 1/2 cup ragi (nachni / red millet) flour, 1/2 cup whole wheat flour (gehun ka atta) and salt to taste.
Tips for multi flour idli
-
Do not miss out on adding that small quantity of fenugreek seeds. It helps in fermentation.
- The urad dal batter on blending should be completely smooth and no dal should be left out.
-
After adding the flours, use a whisk to mix the batter. This ensures that the batter is lump free. Alternatively, you can use your fingers to break the lumps till the batter is smooth.
-
Keep the batter in a warm place like a close kitchen cupboard or a microwave or oven, so the batter ferments well.
- Though the fermenting time is overnight, in winter season it may take upto 14 hours for fermenting.
-
This batter is not like the regular rice idli batter and it doesn’t increase in volume too much. So do not worry.
-
Before pouring the batter in idli moulds, remember to grease the idli moulds.
- Since there is no use of fruit salt, these idlis are less fluffy too.
-
Enjoy these multi grain idlis hot and fresh, right out of the steamer, because they might get a little hard upon cooling.
How to select urad dal
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Urad dal is easily available in grocery stores, pre-packaged as well as in bulk containers.
- If purchasing in a packaged container, check to see if there is a "use-by" date on the package.
- Just as with any other food that you may purchase in the bulk section, make sure that the bins containing the dal are covered and that the store has a good product turnover so as to ensure its maximal freshness.
- Whether purchasing urad dal in bulk or in a packaged container, make sure that there is no evidence of moisture.
- The dal should be uniform in colour and size.
- It should be free of worms and debris.
How to select bajra flour
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Choose bajra flour which is light greyish in colour.
- Smell it if possible. It should have a slightly nutty flavour. The smell should not be over powering, else it is an indication that the flour is not the best for use.
- Make sure you buy it from a shop which has a good turnover.
- The best way is to buy fresh flour from a local ‘chakki wala’.
How to select jowar flour / wheat flour
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If buying readymade jowar flour, check the manufacturing and expiry date, as well as the seal of the package.
- If buying from bulk bins, ensure that the bins are closed and placed away from dust and grime.
- Check the flour for signs of moisture or lumpiness.
- If you prefer to prepare your own flour, buy good quality grains from a trusted store, as this determines the quality of the flour you make.
How to select ragi flour
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The ragi flour should be clean and dust free.
- It should be without any infestations or foul odour.
- Check the flour for signs of moisture or lumpiness.
- Check the expiry date if it is a packet.
For the urad dal mixture
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For the urad dal mixture of multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter, add 1/2 cup urad dal (split black lentils) in a deep bowl. 1 cup of cooked urad dal gives 69.30% of your daily requirement of folic acid. The folic acid in urad dal helps your body to produce and maintain new cells, especially red blood cells. Being rich in Phosphorus it works with Calcium to build our bones. It is also high in fibre and good for heart, good for lowering cholesterol and good for diabetes. See here for 10 super benefits of urad dal.
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Add 1 tsp fenugreek (methi) seeds to it. This helps in fermentation.
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Clean and wash it.
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Add enough water to it. Cover with a lid and allow it to soak for 2 hours.
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Drain well using a strainer.
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Transfer the mixture into a mixer jar and blend till smooth using approx. ¾ cup of water. The urad dal mixture is ready.
For the batter of multi flour idli
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For the batter of multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter, transfer the urad dal mixture into a deep bowl.
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Then add other millet flours. First add 1/2 cup bajra (black millet) flour. Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet. Bajra is a great option for those on a gluten free diet. Bajra is rich in Magnesium which improves insulin response by lowering insulin resistance which is good for Diabetics and healthy heart but to be had in restricted quantity and had with low fat curds or raita to minimise the carb impact. See here for the 18 benefits of bajra flour and why you should have it.
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Add 1/2 cup jowar (white millet) flour. Jowar flour is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin. Jowar and all Millets are rich in Potassium. Potassium is critical for those with High Blood Pressure as it lessens the impact of sodium. Hence a good safe food for diabetics but to be had in restricted quantity and safe for those who want to live and eat healthy. Being high in Fibre, Jowar reduces bad cholesterol (LDL) and increases the effects of good cholesterol (HDL). See 17 benefits of jowar and why you should have it.
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Add 1/2 cup ragi (nachni / red millet) flour. Ragi flour is high in protein and great source for vegetarians. In addition its gluten free, fiber rich food which in turn is good for diabetics and a healthy heart. Ragi flour creates a much lower surge in sugar levels compared to wheat. Ragi is rich in Magnesium which improves insulin response by lowering insulin resistance. A must read for the 11 benefits of ragi to include in your daily diet.
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Also add 1/2 cup whole wheat flour (gehun ka atta). Whole wheat flour is excellent for diabetics as they will not shoot up your blood sugar levels as they are a low GI food. Whole wheat flour is rich in Phosphorus which is a major mineral which works closely with calcium to build our bones. Vitamin B9 helps your body to produce and maintain new cells, especially increase red blood cells. See detailed 11 benefits of whole wheat flour and why it's good for you.
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Add salt to taste.
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Add approx. 1¾ cups of water.
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Mix very well using a whisk. Mixing with a whisk ensures that the batter becomes lump free.
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Cover with a lid and keep aside to ferment overnight. Remember in winter season, it might take more than 14 hours to ferment.
How to make multi flour idli
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To make multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter, after fermentation.
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Mix the batter well once again.
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Add 1 tsp fruit salt.
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Add little water to activate the fruit salt.
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Gently mix the batter.
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Pour spoonfuls of the batter into greased idli moulds.
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Steam in an idli steamer for 10 minutes or till they are cooked.
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Repeat with the remaining batter to make more idlis.
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Serve multi flour idli recipe | healthy multigrain idli | millet flour idli | Indian multigrain idli batter immediately with sambar.
Health Benefits of multi flour idli
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Multi Flour idli – a healthy breakfast.
- Bajra flour is high in protein and is a complete protein for vegetarians when combined with dal. So as a Vegetarian, include bajra in your diet.
- Jowar flour is a complex carb and will be absorbed slowly in the blood stream and not cause a spike in insulin.
- Ragi flour is high in protein and great source of calcium too for vegetarians.
- In addition its gluten-free, fiber rich food and free of high glycemic index rice which in turn is good for diabetics and a healthy heart.
- These idlis also provide fair amounts of calcium, phosphorus and magnesium. While the former two nutrients help in bone strengthening, the later nutrient helps to maintain healthy heartbeat.
- So multi flour idli is a perfect breakfast for weight, diabetics, heart patients, pregnant women and a healthy living.
| Energy | 33 cal |
| Protein | 1.4 g |
| Carbohydrates | 6.6 g |
| Fiber | 1.1 g |
| Fat | 0.2 g |
| Cholesterol | 0 mg |
| Vitamin A | 4.5 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.2 mg |
| Vitamin C | 0 mg |
| Folic Acid | 5.9 mcg |
| Calcium | 13.5 mg |
| Iron | 0.5 mg |
| Magnesium | 13.4 mg |
| Phosphorus | 31.1 mg |
| Sodium | 2 mg |
| Potassium | 44.3 mg |
| Zinc | 0.2 mg |
Really happy with the result, mine turned out to be fluffy and super soft from inside( softer than rice idli, must be coz of ragi). I had kept it out longer for fermentation, almost 24hrs(actually I sort of forgot about it and it overflowed). Also just before making the idlis I added a little eno. Just something I was taught by my mother in law. ^_^ It''s healthy and tastes even better with sambar. Thank you for this wonderful recipe.
घर मे एक पार्टी के लिए मेने मल्टी फ्लोर इडली रेसिपी ट्राय की मुझे और घर मे सबको बेहाद पासंद आई
Assorted flours used to make idli which are a great option for breakfast. They are not as fluffy as the rice and urad dal idli but I enjoyed them with piping hot sambhar.