MULTIGRAIN MASALA IDLI (no rice)
As the name suggests Multigrain Masala Idli is prepared from different grains and flours, which contribute to a healthy concoction of nutrients in this dish. You get multivitamins, multi-minerals, with a good proportion of proteins, dietary fibre, along with carbohydrates in one go in this balanced, wholesome meal!
We talked about benefits of semolina (suji) in our post SPROUTS RAVA UTTAPAM, and that of sprouts in SPROUTING . Now in addition to these, we are going to add 2 superfoods: oats and finger millet (ragi/ nachni/ mandua) in here.
Besides providing carbohydrates, proteins, good fats and dietary fiber, oats is also a good source of thiamin, magnesium, phosphorus, and manganese. Ragi on the other hand is rich in calcium, and has good number of Essential Amino Acids (EAA). EAA are the amino acids which cannot be synthesized by our body, and need to be consumed through diet. Enzymes present in soaked/ sprouted gram enhance the nutrient absorbing potential. With a powerful combination of antioxidant, cardioprotective, gastroprotective and immunity boosting, properties, these grains keep you keep full for long, preventing over-eating.
Being soft and supple, these Idlis make for a great breakfast option and a good tiffin-box recipe. For serving as finger food to babies (8 months and up), it is recommended to ensure they are gluten tolerant, and also tolerate the individual grains well. For babies of less than 1 year, just drop the salt, chillies and baking soda. So, let us begin!
MULTIGRAIN MASALA IDLI (no rice)
For Idli batter:
- Semolina suji/ rava- 1 cup
- Green gram or Moong dal Sprouted or soaked for 6-8 hrs- 1/3 cup
- Oats flour-1/3 cup
- Ragi flour- 1/3 cup
- Plain yogurt curd/ dahi- 1 cup
- Salt- 2 tsp or as per taste
- Ginger- 1 tsp finely grated
- Baking soda or eno fruit salt- 1 tsp
- Asafetida hing- a pinch
- Carrot- ½ cup finely grated
- Red chilly powder- ½ tsp or as per taste optional
- Oil- 2tsp
- Mustard seeds rai- 1 tsp
- Cumin seeds jeera- 1 tsp
- Curry leaves- 5-6
- Onion- 1 medium cut into thin slices
- Capsicum green bell peppers- 2, cut into juliennes
- Cabbage- ½ cup cut into juliennes
- Salt- ½ tsp or as per taste
- Split green chillies- 3-4
Grind the sprouted or soaked green gram into very fine paste using sufficient water.
In a mixing bowl, add semolina, ragi, oats flour, green gram paste, yogurt, salt, ginger, chilly powder, baking soda, asafetida, and mix well. Add water to prepare a batter of thick, dropping consistency.
Keep the batter aside (at room temperature) for 30 min.
In the meanwhile, chop the veggies, and get your steamer ready.
Check for the batter. Add water, if required to achieve the right consistency.
Add grated carrot to it (and boiled peas too if you like).
Pour the batter into idli molds smeared with a little oil, and steam for 10-12 minutes.
Heat 2 tbsp oil in a pan. Add mustard seeds and let them crackle and pop.
Then add cumin seeds and curry leaves. Stir and sauté till the cumin seeds also crackle and change their color.
Now add onion and stir on a low to medium flame, till they turn translucent.
Add split green chillies along with cabbage and capsicum.
Sauté until veggies are cooked, but still a little crunchy.
Add salt to taste and turn off the flame
Add the idlis to the tempering and coat nicely.
Serve the Multigrain Masala Idlis hot with coconut chutney or tomato ketchup.