What thought pops up in your mind when I say Idli consisting ‘multigrain’ ???…

There are Multigrain noodles, Multigrain Atta, Multigrain wraps, Multigrain dosa and lots of multigrain containing food items trending in today’s fitness freaks’ world. But usually, if you see the packeted multigrain batter or flour, it has a major part of conventional starch and very less amount of essential grains. Today we will make it in our kitchens from scratch and with our very own ratio of grains and yet, we will make it delicious. Yeah, you heard it right! This is one dish in which you are not going to compromise with the flavours and yet, all the health benefits are ensured. 

Basically, when I mention Idli it means, the conventional ones made up of urad dal/black gram and rice flour or after that, the trending one i.e. Rawa idli. Rawa idli is made up of Rawa/ semolina with flavours of few nuts, veggies and whole spices. But the idli we are gonna make is made up of 3 types of flour. And it is just perfect for your morning breakfast with some delicious sambhar and chutney.

Before getting into the recipe lets get into the nutritional factors of the core ingredients.

RAGI /  FINGER MILLET FLOUR– Being naturally gluten-free ragi has a lot of health benefits. It is an excellent source of calcium which helps in strengthening bones for growing children and ageing people. Regular consumption of ragi keeps diseases such as osteoporosis at bay and could reduce the risk of fracture. being rich in fiber it helps in improved digestion.

OATS FLOUR– Oats Are Incredibly Nutritious. Being rich in antioxidants it is a superfood. It Contains a Powerful Soluble fiber Called Beta-Glucan. It  Can Lower Cholesterol Levels and Protect LDL Cholesterol From Damage. Oatmeal is Very Filling and May Help You Lose Weight.

SEMOLINA / SUJI–  Semolina is high in protein. It is also rich in B vitamins, including folate and thiamine, which help create energy and support brain function. Selenium in semolina, that serves as an antioxidant to help prevent heart disease.



  • 1cup Ragi flour / Finger millet flour
  • 1cup Oats flour(make it by dry roasting and grinding the rolled oats)
  • 1cup semolina/ suji (dry roasted)
  • 1cup curd(whisked)
  • Water to balance the consistency
  • Salt to taste
  • 1tsp soda bicarb


  • Take a big mixing bowl.
  • Put the ragi flour, oats flour, semolina into it.
  • Put the curd into it.  And mix it well.
  • Adjust the consistency with water.
  • Let it stand for 1hour minimum. (covered)
  • Put salt and soda into it and mix well.
  • Let it stand for 5-10 minutes more.
  • Get the steamer ready and grease the idli moulds.
  • Put the batter into the moulds and steam it on high flame for 8-10 minutes.
  • Do a toothpick taste and if it comes out cleans then your idli is ready.

Serve hot with sambhar and coconut chutney.

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