Multiflour Idli


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Multiflour Idli

5/5 stars  100% LIKED IT    1 REVIEW ALL GOOD
मल्टी फ्लोर इडली - हिन्दी में पढ़ें 

Added to 4 cookbooks   This recipe has been viewed 7346 times

This easy-to-make Multiflour Idli has a fabulous, rustic flavour and interesting texture that you will enjoy thoroughly at any time during gestation.


A batter of soaked and ground urad dal combined with wholesome flours like bajra, nachni, etc., gives us perfect idlis that replenish your calcium stores and give you good quality protein as well. Enjoy these idlis hot and fresh, right out of the steamer, because they might get a little hard upon cooling.

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Multiflour Idli recipe - How to make Multiflour Idli

Soaking time:  2 hours   Preparation Time:    Fermenting time:  Overnight   Cooking Time:    Total Time:     Makes 35 idlis
Show me for idlis

Method
  1. Combine the urad dal and fenugreek seeds in a deep bowl and soak it in enough water for 2 hours.
  2. Drain well and blend in a mixer till smooth using approx. ¾ cup of water.
  3. 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.
  4. After fermentation, mix the batter well once again and pour spoonfuls of the batter into greased idli moulds.
  5. Steam in an idli steamer for 10 minutes or till they are cooked.
  6. Repeat with the remaining batter to make more idlis.
  7. Serve immediately with sambhar.

Nutrient values (Abbrv) per idli
Energy33 cal
Protein1.4 g
Carbohydrates6.6 g
Fiber1.1 g
Fat0.2 g
Cholesterol0 mg
Sodium2 mg

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Reviews

Multiflour Idli
5
 on 08 Jul 16 04:42 PM


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.