Multigrain Idli Dosa Recipe – Barley, Oats & Rice Blend

Last Updated on 4 months by Neha Deshmukh

Multigrain Idli Dosa Recipe – Barley, Oats & Rice Blend

Hey everyone! If you’re anything like me, you love a good South Indian breakfast. But sometimes, I like to sneak in a little extra goodness, a little boost of nutrition, into our traditional favorites. That’s how this multigrain idli dosa recipe came about! It’s a fantastic way to enjoy the fluffy goodness of idlis and the crispy delight of dosas, all while adding the benefits of barley and oats. Trust me, once you try this, you won’t go back!

Why You’ll Love This Recipe

This isn’t just about making idli and dosa; it’s about making them better. We’re talking a subtly nutty flavor, a slightly heartier texture, and a whole lot more fiber. It’s a simple swap that makes a big difference. Plus, it’s a great way to introduce more whole grains into your family’s diet. I first made this when trying to get my kids to eat more oats, and they didn’t even notice! It just tasted like… really good idli and dosa.

Ingredients

Here’s what you’ll need to whip up this multigrain magic:

• 1 cup barley (approx. 185g)
• 1 cup idli rice (approx. 180g)
• 1/4 cup urad dal (split black lentils, approx. 50g)
• 1/2 cup quick oats (approx. 40g)
• As needed salt (approx. 1 tsp)
• As needed water (approx. 2-3 cups)

Ingredient Notes

Let’s talk ingredients! Barley is a fantastic source of fiber and adds a lovely texture. I prefer using hulled barley for this recipe. Idli rice is key for that signature soft texture, and urad dal provides the necessary fermentation power.

Now, about those oats! Quick oats work best here because they blend easily. You can experiment with rolled oats (just grind them a little first), but the texture might be slightly different. Steel-cut oats aren’t recommended, as they don’t soften enough during grinding.

Historically, South Indian breakfasts have always been adaptable to local grains. While rice and lentils are staples, you’ll find regional variations incorporating millets like ragi (finger millet) or jowar (sorghum). This recipe continues that tradition, adding barley and oats to the mix!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First things first, give the barley, idli rice, urad dal, and oats a really good rinse. This gets rid of any excess starch. Then, pop them all into a large bowl and cover with plenty of water. Let them soak for at least 5 hours – overnight is even better!
2. Once they’re beautifully soaked, drain all the water. Now, it’s time to grind! Add the drained ingredients to your grinder (or a high-powered blender) along with a little water and the salt. Grind until you have a super smooth batter. You might need to add more water gradually to get the right consistency.
3. Transfer the batter to a large container. Cover it loosely and let it ferment overnight – a minimum of 12 hours is ideal. You’ll know it’s ready when it’s bubbly and has increased in volume.
4. Give the fermented batter a gentle stir. Don’t overmix, just enough to aerate it.
5. For idlis: Grease your idli molds well. Pour the batter into the molds, leaving a little space at the top. Steam for 15-20 minutes, or until a clean spoon inserted into the center comes out dry.
6. For dosas: Dilute the batter with a little water to get a pouring consistency. Heat a flat griddle or tawa over medium heat. Pour a ladleful of batter onto the hot griddle and spread it into a thin circle. Cook until crispy and golden brown.

Expert Tips

• Grinder vs. Blender: A traditional grinder gives the best results, but a high-powered blender can work in a pinch. You might need to add a bit more water and blend in batches.
• Batter Consistency: The batter should be smooth and flowing, like a thick pancake batter.
• Don’t Skip the Soaking: Soaking is crucial for softening the grains and making them easier to grind.

Variations

• Vegan Adaptation: This recipe is naturally vegan!
• Gluten-Free Confirmation: This recipe is naturally gluten-free. Just double-check that your oats are certified gluten-free if you have a severe allergy.
• Spice Level: Mild. But feel free to add a pinch of chili flakes to the batter for a little kick! My friend, Priya, loves adding a tiny bit of finely chopped green chili for extra flavor.
• Festival Adaptations: This is a wonderful breakfast to make for festivals like Ganesh Chaturthi, Onam, or Pongal. It’s a hearty and auspicious way to start the day.

Serving Suggestions

Serve your multigrain idlis with sambar, chutney (coconut, tomato, or coriander are all amazing!), and a sprinkle of podi (gunpowder). Dosas are fantastic with the same accompaniments, or you can fill them with a potato masala for a classic masala dosa.

Storage Instructions

You can store the fermented batter in the refrigerator for up to 3 days. It might lose a little of its fluffiness over time, but it will still be delicious. You can also freeze the batter for longer storage.

FAQs

• What is the ideal consistency of the batter for idli vs. dosa? For idlis, the batter should be slightly thicker. For dosas, dilute it with a little water until it’s easily pourable.
• Can I use a different type of oats – rolled oats or steel-cut oats? Quick oats are best, but you can use rolled oats if you grind them a bit first. Steel-cut oats aren’t recommended.
• How do I adjust the fermentation time based on the weather? In warmer weather, the batter will ferment faster. Check it after 8-10 hours. In colder weather, it might take up to 24 hours.
• What are the health benefits of adding barley to idli/dosa? Barley is a great source of fiber, which aids digestion and helps you feel full longer. It also contains essential vitamins and minerals.
• Can I make this batter in a blender instead of a grinder? Yes, but a grinder will give you a smoother texture. If using a blender, blend in batches and add more water as needed.