Name: Multi Millet Baby Idli With Doddapatre Chutney
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: Dosa Batter (or millet multi millet from farm2familiez); 1.5 tsp Salt (or as per taste); Carom Seeds (ajwain, leafs); 1/2 Coconut; Water (or tamarind marble sized tamarind ball soaked in); Chillies (chillies); Ghee

Multi Millet Baby Idli With Doddapatre Chutney

20 minutes

1145 reads

4.41 from 5 votes

Indian

About Multi Millet Baby Idli With Doddapatre Chutney

Perfect for busy mornings, Farmz2Families’ Multi Millet Baby Idlis paired with medicinal Ajwain (Doddapatre) Chutney make a wholesome and healthy lunchbox option for school-going kids. It’s reassuring to know that brands like Farmz2Families share my commitment to making nutritious choices for my family.

Thanks to the low glycemic index of millets, these idlis provide sustained energy, keeping kids full and satisfied until they return home. The Ajwain chutney not only adds a burst of flavor but also helps boost immunity against seasonal changes, making this meal both delicious and nourishing.

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Recipe Time & More

Prep10

Cook10

Total20

Calories112 kcal

Serves

Served AsBreakfast

Recipe TasteCrunchy Salty Spicy

Ingredients

▢ Dosa Batter or millet multi millet from farm2familiez
▢ 1.5 tsp Salt or as per taste
▢ Carom Seeds ajwain, leafs
▢ 1/2 Coconut
▢ Water or tamarind marble sized tamarind ball soaked in
▢ Chillies chillies
▢ Ghee

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Instructions

Remove the multi Millet dosa idli batter from the refrigerator and bring it to room temperature
Prepare your idli steamer
Add required salt and put it on steam for approx 10-12 minutes
While the idli is being cooked, add all the chutney ingredients in the blender step wise
Heat ajwain leaf also called Omam or Doddapatre leafs in ghee for a few seconds
Add coconut
Strain the pulp/juice of tamarind
Add salt and chilli to taste and grind it To a coarse texture
Can also have this chutney with a multi Millet dosa

Recipe Notes

Snack box for kids

Additional Tips

For extra crunch and nutrition, lightly toast some sesame seeds or finely chopped nuts and sprinkle them over the idlis just before serving.
If your child prefers milder flavors, sauté the doddapatre leaves briefly in ghee before blending for the chutney—this will mellow the sharpness and add a rich, nutty aroma.
To make the idlis even more appealing for lunchboxes, use silicone mini muffin moulds in fun shapes; this also helps them cool faster and unmould easily without sticking.
Leftover idlis can be sliced and lightly pan-fried with a touch of ghee and a sprinkle of chaat masala for a quick after-school snack.