Multi ‐ Grain Sourdough Breadlies
- 210 gm (2 tea cups) multi grain flour, for instance 50% whole-wheat flour, and 50% mix of ragi, jowar, amaranth flour etc.
- 40 gm sourdough starter
- ½ tsp date paste or 2 tbsp cooked rice, blended into smooth paste
- 1 pinch cumin seeds or powder
- ½ tsp rock salt
- 1 tbsp crushed flax seeds or soaked sunflower seeds (optional)
- lukewarm water
If you have a sourdough starter, take it out of the fridge 24 hours before baking and let it sit outside for one hour. Add 70 gm flour and 70 ml warm water (not warmer than 40°) to the sourdough starter and leave it for 12 hours.
Take off 40 gm(from the starter prepared) for your next starter, put it in a glass jar and keep in the fridge. To the remaining 140 gm of sourdough add 140 gm of flour, add date or rice paste and as much warm water as required to make a smooth dough, of similar texture to idli batter. Also add salt, cumin and optionally some soaked nuts and seeds. Fill the dough in your idli mould, cover them and let it sit for 6 – 12 hours (shorter in summer, longer in winter). Steam for 30 minutes without opening the lid of the steaming vessel in between.
If you do not have a sourdough starter, use 4 tbsp of cooked rice instead of 2, mix all ingredients and leave to ferment for 12-16 hours in the idli mould. The breadlies will not get the distinct sourdough flavour in this case, and they will be less fluffy.