Healthy Idli Batter With Nutrients And Taste

I think Idli is one of the breakfast cereals & the typical batter just didn’t cut it. The typical formula for the batter in one and half cups of Idli rava, for urad dal’s half cup. In Tamil Nadu, The rava is alternated with Idli rice.

Idlis are steamed delicacies & mostly had as a breakfast food in South India. Idlis are also good as evening snack. The typical version uses only cream of wheat & urad dal but our multigrain version is so healthier & equally yummier.

Fermented foods been through process of lacto fermentation in which natural bacteria feed on starch & sugar in food generating lactic acid. The process preserves the food, & creates beneficial enzymes, omega-3 fatty acids, b vitamins & probiotics strains. In addition to it we use flax seeds & multiple grains to optimize the significantly nutrient value.

Ingredients:
  • Urad Dal Split Black Gram-1/2 Cup
  • Brown Rice-1/3 Cup
  • Steel Cut or Oats Groats-1/8 Cup
  • Millet Whole-1/8 Cup
  • Barley Whole-1/8 Cup
  • Flax Seeds Whole-1 Tsp
  • Baking Soda-1 Pinch
  • Cream of Rice (Idli Rava)-1/6 Cup 
  • Sea Salt as per taste-1/2 Tbsp

Preparation:

Soak brown rice, urad dal, oats, flax seed, millet & barley in a container for six to eight hrs. Water level must be at least two inches over the grains.

Clean Idli Rava, drain the water & drop to the batter in the grinder/mixer.

Grind in grinder/mixer till you have a pancake batter consistency. Include the baking soda & mix finely.

Put batter to a glass jar & leave it overnight in a warm place to let the batter to ferment. Make sure there is sufficient room in jar as fermentation would cause the batter to rise. It supports to put a tray under the jar if accident happens! The batter could be refrigerated for three to five days.

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