Multigrain idli dosa batter is available in a lot of speciality grocery stores now a days. Health conscious customers are always looking out for new and healthier products that they can try to introduce in their diet. Fermented foods like idli, dosa, dhokla are very nutritious because of the various probiotics that they contain along with high amounts of the vital b12 vitamin. Now add to that the benefits of multigrain and they become even more nutritious and power packed !
You can watch the detailed video recipe here –
Although it sounds daunting to make multigrain idli dosa batter at home because of the soaking and grinding process of different cereals and dals its actually not that difficult. I have simplified this recipe by using dry milled flours of various cereals instead of using whole cereals. The result is just as good but the time taken to make this multigrain idli dosa batter is much less. It is infact even faster than making traditional batter because the quantity of rice to be crushed is reduced.
You can make all the dishes like idli, dosa, uttapam, paniyaram with this batter just like regular idli batter. Only consistency needs to be adjusted with water. This multigrain idli dosa batter stays well in the fridge for 3-4 days easily so you can always keep some in stock and whip up your favourite delights whenever you fancy !!
If you are looking for more easy, healthy and quick meal ideas You can also try my Mexican fried rice recipe or my tandoori gobi tikka recipe.Print
This Easy and Healthy Multigrain Idli Dosa Batter Recipe is so versatile that you will have it in your fridge for a quick breakfast/lunch/dinner option.
Raw Rice – ¾ cup
Urad Dal – ½ cup
Water – approximately ¾ cup ( for crushing dal )
Water approximately – ½ cup ( for crushing rice)
Bajra flour – ¼ cup
Maize flour – ¼ cup
Jowar flour – ¼ cup
Ragi Flour – ¼ cup
Barley flour – ¼ cup
For the dosa batter –
Salt to taste
For the idli batter –
¼ tsp eno in 1 cup batter
Salt to taste
- Wash and soak rice and dal separately for 4-5 hours or overnight.
- Using little water, crush them both separately in a mixer.
- Crush the dal till it is slightly fluffy.
- Mix them both together.
- Add the dry flours, adjust consistency as the flours will absorb water from the batter.
- Mix well till no dry flour remains.
- Cover and leave to ferment for 6-8 hours in a warm place.
- Once it is risen and fermented well, transfer to another clean vessel and store in the fridge until ready to use.
- It is preferable to grind the rice and dal separately as the dal is sticky and takes longer to become a fine paste whereas it is easier to crush the rice. If they are ground together then the texture of the batter will not be ideal.
- Let the dal become fluffy during the grinding process, but don’t let it get too hot as it may happen in an electric mixer. Use of wet grinder is better for this reason as it makes the batter fluffy without heating it up.
- Add water little by little to control the consistency of the batter.
- The dry flours will absorb some of the water from the batter so adjust the consistency accordingly.
- The batter will become more liquidy after fermentation, so do not add too much water while crushing. You can always add water later on.
- In summers, esp. in India, the batter may get ready in 4-5 hours so keep an eye out for it.