Double Grains Idli | How to make Double Grains Idli

By Priya Alagappan  |  3rd Sep 2015  |  
0 from 0 reviews Rate It!
  • Double Grains Idli, How to make Double Grains Idli
Double Grains Idliby Priya Alagappan
  • Prep Time


  • Cook Time


  • Serves





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, a marvellous creation to spice up your day. Double Grains Idli is one dish that no matter how much the stomach might be full, you just can't stop yourself from having a bite. The relishing flavours, the appealing texture and the amazing aroma absolutely is just mouth-watering. The aroma which arises while cookingDouble Grains Idli is just too tempting. This amazing recipe is provided by Priya Alagappan. Be it kids or adults, no one can get away from this delicious dish. How to make Double Grains Idli is a question which arises in people's mind quite often. So, the answer to this question is the simple yet exotic recipe by of Double Grains Idliby Priya Alagappan. This recipe can even be tried by beginners. A few secret ingredients in this recipe just makes it the way it is served in restaurants. Double Grains Idli is just the appropriate recipe to serve as many as 4. The cooking time for this delicacy is not much. So, the next time you have a get together or a night party at home, don't forget to check and try out this recipe. It's that one delicacy that everyone's definitely going to love it!

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.

Reviews for Double Grains Idli (0)

Cooked it ? Share your Photo