Kellogg’s Special K, Multigrain Idli

A dose of taste with a liberal sprinkling of multigrains.



  • 1 cup Kellogg’s Special K, powdered in a mixer
  • 2 tsp jowar flour
  • ½ cup gram flour
  • 2 tbsp rice flour
  • 2 tbsp ragi flour
  • 1 tsp sesame seeds
  • 1 cup curd
  • 2 tbsp baking soda
  • 1 tbsp coconut grated
  • salt and pepper to taste

For the Chutney

  • ¼ bunch coriander
  • ½ cup peanuts
  • 2 - 3 green chillies
  • 10 cloves garlic
  • Salt and pepper to taste


1. To make the idli batter, combine powdered Kellogg’s Special K, jowar flour, rice flour, gram flour and ragi flour along with sesame seeds, grated coconut and curd. Mix well and add water as needed. Add salt and pepper and leave to rest for about 15 minutes. Then add the baking soda to the mixture and stir.
2. Spoon the batter into an idli steamer and cook for about 10 – 15 minutes.
3. To make the chutney blend the coriander leaves, green chilly, sesame seeds, garlic, salt and a little water to form a thick paste.
4. Serve the steamed, hot idlis with this chutney.