Double Grains Idli | How to make Double Grains Idli

By Priya Alagappan  |  3rd Sep 2015  |  
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  • Double Grains Idli, How to make Double Grains Idli
Double Grains Idliby Priya Alagappan
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Video for key ingredients

  • Sambhar Powder

  • How to make Idli/Dosa Batter

About Double Grains Idli Recipe

Bajra and Jowar are the oldest millet used by our ancestors. Along with wheat flour even bajra and Jowar was included in their regular diet. These millets are not so expensive and everyone can afford to buy. I have tasted Kambu Idli in India. This inspired me to add Cholam along with kambu to prepare healthy idli.

Double Grains Idli is a popular aromatic and delicious dish. You can try making this amazing Double Grains Idli in your kitchen. This recipe requires few minutes for preparation and 10 minutes to cook. The Double Grains Idli by Priya Alagappan has detailed steps with pictures so you can easily learn how to cook Double Grains Idli at home without any difficulty. Double Grains Idli is enjoyed by everyone and can be served on special occasions. The flavours of the Double Grains Idli would satiate your taste buds. You must try making Double Grains Idli this weekend. Share your Double Grains Idli cooking experience on the BetterButter platform. You can also use the "What's cooking" feature on the app to get in touch with other home chefs like Priya Alagappan for inputs. In case you have any queries for Double Grains Idli you can comment on the recipe page to connect with the Priya Alagappan. You can also rate the Double Grains Idli and give feedback.

Double Grains Idli

Ingredients to make Double Grains Idli

  • Kambu/Bajra/Pearl millet - 200 gm
  • Cholam/jowar/Sorghum - 200 gm
  • Idli rice - 400 gm
  • Urad Dhal - 200 gm

How to make Double Grains Idli

  1. Wash the millets and Idli rice well and soak together in a large vessel for 6 hours.
  2. Wash the Urad dal separately and soak for only 2 hours.
  3. Using a Wet Grinder, grind the soaked millets, rice into a smooth batter.
  4. Then grind the Urad Dhal and mix the 2 batters together
  5. Add salt and using your hand mix well and allow to ferment overnight for 10 hours.
  6. The next day the fermented batter should have risen up
  7. Normally I make idlis using a white cloth kept in idli plates. Those who do not use cloth can grease some oil in moulds
  8. Now pour the batter in idli moulds and allow to steam for 10 minutes
  9. Once done, remove from moulds .
  10. Spongy Double Grains Idli is ready to serve with tomato chutney, coconut chutney and sambar.

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