Multigrain Idli Recipe | Sorghum Ragi and Rice Idli Recipe

Multigrain Idli is the variation of the traditional fermented Idli. Multigrain Idli is made from three different grains and black gram lentils. This is one of the healthy ways to add different grains to our traditional recipes.

Multigrain Idli Recipe | Sorghum Ragi and Rice Idli Recipe

In this Multigrain Idli recipe, I have added jowar/sorghum and ragi/finger millet along with rice and urad dal. Soaked in enough water for 7-8 hrs. Grind them into an idli consistency batter. Let it ferment overnight or until it rises. Season it with some salt and steam fresh multigrain idlis. Serve warm idlis with chutney of your choice. You can try my sorghum flatbread or thalipeeth and ragi besan chilla to add different grains into your diet.

To prepare the multigrain idli, take 1/4 cup of each grain and dal. Here we are using millets in this idli recipe, I have increased the quantity of dal by 1-2 tbsp. This is optional. To help the fermentation, add a pinch of methi dana/fenugreek seeds and soaked them along with grains. I prefer to add a handful of poha in my idli batter to make it fluffy and light. If you are using a wet grinder, skip poha. To make soft and fluffy multigrain idli, the consistency of batter plays a key role in the fermentation process. Make sure the idli batter is not runny or not thick. Make it pouring consistency and let it ferment. Fermentation time varies from kitchen to kitchen and season to season. If you want to make Idli after a few hours or the next day, once the batter is fermented well, refrigerate it without disturbing it and use it within 24 – 36 hours. The same batter can be used to make dosas too.

Multigrain Idli Recipe | Sorghum Ragi and Rice Idli Recipe

The fermentation process converts carbohydrates into organic acids. Fermentation not only makes it more delicious but enhances the texture and makes it easily digestible. Let’s see, What are the benefits of the fermented Multigrain Idlis? 

  • Easy to digest
  • Rich in Vit B
  • Good source of protein, carbs, and fibers. 
  • Low in calorie
  • Enhances the essential nutrients from the grains and dal
  • Suitable to toddlers, kids, sick people, and old aged people

Here is the video recipe of the Multigrain Idli Recipe : 

Serve this yummy multigrain idli in breakfast with one of these chutneys : 

You may also like to try other healthy breakfast recipes : 

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Here is the recipe card of the Multigrain Idli Recipe : 

Multigrain Idli Recipe | Sorghum Ragi and Rice Idli Recipe
Prep time
Cook time
Total time
Serves: 16 - 20 nos
  • Ingredients :
  • Jowar / Sorghum- ¼ cup
  • Ragi / Finger Millet - ¼ cup
  • Rice - ¼ cup
  • Urad dal / Split Black Gram - ¼ cup + 2 tbsp
  • Methi Dana / Fenugreek seeds - ¼ tsp
  • Poha / Indian Flatten Rice - ¼ cup
  • Water for soaking and grinding
  • Chutney for serving
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. Add sorghum/ jowar, ragi, rice, urad dal, and methi dana into a bowl.
  2. Wash them 4 -5 times.
  3. Soak them in enough water overnight or for 7 - 8 hours.
  4. Once soaked, discard the water and keep it aside.
  5. If required, wash again.
  6. Wash poha and soak in water for 15 - 20 min.
  7. Discard the water and keep it aside.
  8. In a grinder jar, add soaked grains, dal, and poha.
  9. The first time, grind them without adding any water.
  10. Then add water in small quantities and make a medium-thick Idli batter.
  11. Do not make a runny batter. Fermentation will make it thinner.
  12. Transfer the batter into a bowl.
  13. Give a nice whisk.
  14. Cover it and let it ferment overnight or for 7 - 8 hrs.
  15. Once the batter is fermented, add salt and pepper powder as per taste.
  16. Grease the idli moulds with oil.
  17. Pour the spoonful of multigrain idli batter into moulds and keep it ready.
  18. Now in an Idli maker, boil 2- 3 cups of freshwater.
  19. When water is boiling, lower the flame, place the idli stand carefully.
  20. Cover the idli maker. Steam the idli for 10 - 12 mins on high flame.
  21. Turn off the flame.
  22. Carefully take the idli stand out and let them rest for 3 - 4 min.
  23. Remove the idli and serve warm with chutney of your choice.