Multigrain Idli and Dosai Batter

multigrain idli dosai
Recipe for Multigrain Idli and Dosai Batter made using 60% whole grains and millets and 40% regular white idli rice. Recipe with video. Multigrain Idli and Dosai Made With Millets, Horsegram & Rice. Healthy Fiber Rich Idli Batter Recipe.

Multi grain Idli and Dosai Batter
This is an easy recipe to make and it works wonderfully well. The thing I like about this recipe is the texture of the final idlis. They are soft and lite and perfect for dunking in coconut chutney or sambar. Do try this recipe at home and I am sure this will become a regular at home.

The kind of grains to use
I have used: Kollu paruppu – horse gram, kambu – pearl millet and cholam – sorghum millet. You can use any kind of whole grain for this recipe. For example, hand pounded rice, Ragi – finger millet, other types of millet, quinoa etc… I like to keep 60% whole grains and the rest 40% as refined white idli rice. If you have kids at home, try to keep the idlis on the lighter side by adding white / cream based millets like cholam – sorghum and thinai – foxtail millet. If the idlis are darker in colour, they may hesitate to eat. Start with lighter colored millets and slowly you can move to other millets once they are used to.
multigrain idli dosai

Adding Idli Rice
Many times, I get asked the question whether we can omit the idli rice and use 100% whole grains. My answer is yes and no. When you do it as 100% whole grains and omit the idli rice, it tends to be a little gummy and a little dense. When I am making batter at home, I want to accommodate the needs of everyone. The idli rice just makes idlis lite and gives it a very nice, soft and lite texture. So it’s totally up to you as to whether you want to keep it 100% whole grain or do 60:40 – 60% whole grain and 40% refined white idli rice.

Javvarisi / sabudana is nothing but cooked, processed and dried tapioca. It is an already cooked and dried product. Anything cooked and dried, when rehydrated has an environment conducive for the bacteria to thrive. We add a little ground javvarisi powder to the batter. This batter tends to ferment well and the idlis tend to be really light and soft.

multigrain idli dosai

Here are some of the products used in this recipe that may be useful for you.
Idli Rice
Whole White Unpolished Urad Dal
Rock Salt
Wet Grinder
Idli Cloth
Idli Cloth 2 ā€“
Cast Iron Dosai Pan

Here is the video of how to make Multi grain Idli and Dosai Batter

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Multigrain Idli and Dosai Batter

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Recipe for Multigrain Idli and Dosai Batter made using 60% whole grains and millets and 40% regular white idli rice. Recipe with video.

  • Total Time: 0 hours



200 ml kollu paruppu – horsegram
200 ml kambu – pearl millet
200 ml cholam – sorghum millet
400 ml Idli rice
200 ml whole unpolished urad dal
100 ml javvarisi / tapioca
2 tablespoon salt
900 ml water to grind the batter



Wash the urad dal once and soak in water. Soak for 4 hours. Add the soaked and drained urad dal to the wet grinder. We will use about 300ml water to grind the urad dal. The tip in grinding urad dal is to add the water slowly. If you add all of the water at once, it won’t fluff up well. Add water in 3-4 intervals. The dal should fluff up and be lite if lifted with a spatula. It should have increased about 2-3 times of its original volume. Grind for at least 20-30 minutes. After 20-30 minutes, transfer the dal mixture into a bowl and set aside.

Wash and soak the rest of the grains in water. Soak for 4 hours. Grind the soaked and drained grains for 20-30 minutes until smooth. Add 600-700 ml water in two to three intervals while grinding. Grind the javvarisi to a powder and add it along while grinding. Depending on the age of the grains and rice, you might need to add a little bit more water while grinding. Add extra water if the batter is very thick.

After 20-30 minutes, transfer the ground grains mixture to the bowl and set aside. The batter should be smooth.

Finally add in the salt and mix well to combine. Ferment the batter for 6-12 hours. If it’s summer, it will take about 6-8 hours. In winter, it will take a longer time. If you live in a very cold place, leave your batter in some place warm. Leaving your batter inside your oven with the pilot light on works great if you live abroad and your place is cold. Once the time is up, the batter should have increased in volume. Take a ladle and mix it well. Your batter is ready. Refrigerate the batter after fermentation. Use within 4-5 days.


Fill two inches of water in an idli vessel and put it on medium flame. Wet a cloth and line an idli plate. Ladle the batter on the plate and steam for 6-7 minutes. After the said time, unmold the cloth. Sprinkle water while unmolding.


Dilute the batter with little water to pouring consistency.
Heat the dosai griddle until medium hot. Add 1/3 cup batter and swirl to cover dosai griddle. Sprinkle 1/2 teaspoon of Indian sesame oil / peanut oil or ghee. Cook until underside of the dosai is golden brown, about a minute. Flip once. Cook for a few seconds. Remove dosai from the griddle and repeat with remaining batter. Serve hot.

  • Author: Suguna Vinodh
  • Prep Time: 24h

multigrain idli dosai

8 thoughts on “Multigrain Idli and Dosai Batter”

  1. Chaitali Deshmukh

    Does this particular Multigrain batter grind better in a wet grinder than a mixie? Do you recommend buying wet grinder for Multigrain dosa batter or a mixie will do the same job? I do not make idli batter or thr regular idli/dosa batter.

      1. Chaitali Deshmukh

        I do make millet dosa/adai batter 3 times in a week. Does wet grinder give better results for millets and mixed lentils like it does for the regular idli/dosa batter?

  2. Hello!

    Thank you for taking the time to share all your recipes with us! They always turns out so well. šŸ˜

    Iā€™d like to try this recipe with my blender(Vitamix) since I do not have access to a grinder right now. Would you recommend this and would the proportions have to change when not using a grinder?

    1. No need to change the proportions. Vitamix will work. Just use ice water to grind instead of normal water so you do not heat up the ingredients while grinding.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Scroll to Top