Multigrain Idli and Dosa

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Eating a whole grain breakfast rich in protein is a good start for the day. Idli is one of the best Breakfasts in the World as it is fermented and steamed. Whole grain contain lots of fiber; thus, it helps with digestion and makes us feel full. I have used Amaranth in this recipe which is a good source of fiber, protein, manganese, magnesium, phosphorus, and iron, along with several other important micronutrients. Also eating fermented foods can increase your energy because the bacteria in your gut are allowing more vitamins and minerals to be absorbed and used by your body.

Ingredients

Sona Masoori brown rice - 2 cups
Idly rice - 1 cup
Red rice - ¼ cup
Ragi - ¼ cup
Kambu - ¼ cup
Mixed millets - ¼ cup
Mulai keerai vidhai(Amarnath) - ¼ cup
Urad dal - 1 cup
Black urad dhal - ¼ cup
Moong dhal - ¼ cup
Chana dhal - ¼ cup
Masoor dhal - ¼ cup
Aval red/white - 2 full tsp
Fenugreek - 2 tbsp
Salt to taste

Method

Wash and soak all the grains in water overnight.






Next day grind to a smooth batter and allow it to ferment.
(usually, this occurs overnight)







After fermentation, the batter is ready to make idli and dosai.






Note

The key to soft idlis is good fermentation!
Make sure to refrigerate your batter after each use.
My mom would add fresh, whole green chilies to the fermented batter to
prevent over-fermentation.
(if the batter is sour it indicates over-fermentation of the batter)
Video-


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