Ingredients

• 1/2 cup each - white channa, red channa, rajma, white karamani, red karamani, whole moong, urad dal, and idli rice
• Salt to taste

How to Make Multigrain idli

• Soak all the grains together overnight.
• Grind with some water but make it a little more watery than regular idli batter (to make soft idlis).
• Allow it to ferment for 10 hours.
• Then steam it in oil-greased idli plates for 20 minutes.
• Take out the idlis after 5 minutes and serve hot with chutney and sambar.