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Double Grains Idli

Priya Alagappan
0 minutes
Prep Time
10 minutes
Cook Time
4 People
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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.

Recipe Tags

  • Veg
  • Tiffin Recipes
  • Tamil Nadu
  • Steaming
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Kambu/Bajra/Pearl Millet - 200 gm
  2. Cholam/Jowar/Sorghum - 200 gm
  3. Idli rice - 400 gm
  4. Urad Dhal - 200 gm


  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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