Ingredients:

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

Method:

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

Recipe courtesy of Saratha Venkatarangan