Idli is a traditional south Indian breakfast. Usually, they are made with white urad dal and idli rava. Here is a recipe for idli made with whole urad dal and whole grain brown rice. The color of the idlis made with whole urad dal will be different however the taste will be similar to the white idli. Once you get used to the whole grain idlis, it’s hard to go back to eating more processed white idlis.
Servings: 25 – 30
Soak urad dal for 2-3 hours. In a separate container soak the brown rice with methi seeds for 2-3 hours.
Wash and rinse both of them. Leave the skin on urad dal. Do not wash them off.
Blend the above ingredients in a high powered blender to make the idli batter (slightly coarse paste). Add salt (optional).
Let the batter ferment overnight (for 8-12 hours)
Pour the batter with a ladle into idli plates. Cook them in the idli steamer/pressure cooker for 10 – 12 minutes. Do not put the whistle if cooking in a pressure cooker.
Serve idlis while they are hot with your favorite chutney or sambar.
Hint: The above batter can be converted to a dosa batter by adding a small amount of water.
|1 cup whole urad dal (Black lentil or black gram with skins)|
|4 cups brown rice|
|1 teaspoon methi seeds (Fenugreek seeds)|
|salt for taste, 1 teaspoon (optional)|