About:

Idli is a steamed cake made from rice and black lentils (Urad dal) originating from Southern India. Idlis are made in a specialized mould and eaten with chutney, vegetable stew or other flavourful toppings for breakfast or as a snack. These small treats are good for you and, as a bonus, convenient for those on the go.

As a variation to make this fibre rich dish have added Brown rice, Barley and Puffed rice.

Quantity: 18-20 Idlis
Cooking time: 15 minutes

Ingredients:
• Brown rice-1 cup
• Red rice-1 cup
• Urad dal-1/4 cup
• Puffed rice – 1/2 cup
• Barley-2 tbsp
• Methi/Fenugreek seeds-2 tbsp
• Salt- as required
• Baking soda-pinch
• Water-for grinding

Procedure:
• Wash and soak Brown rice, Red rice, Urad dal, Barley and Fenugreek seeds for 4 – 5  hours or Overnight.
• Puffed rice can be soaked 30 minutes before grinding.
• Now drain the water and grind them in the grinder by adding water. Add water in regular intervals. It takes nearly 15-20 minutes for grinding. Remove the batter to a large bowl and let it ferment for overnight or 8-10 hrs depending on the weather.

• Next day the batter would have raised well. Add salt as per taste and a pinch of baking soda mix well .
• Grease the idli plates and pour a ladle full of batter in each greased depression of idli plates.

• Steam for 13-15 minutes on a medium high heat. ( If your using cooker don’t use the whistle)

• Once you switch off the flame let it sit for 5 minutes and then remove the idlis neatly with wet flat spoon.

Serve warm with

Peanut Mint Chutney

Coriander Chutney

Coconut Chutney

3 Bean Sambar

Note:
• If the weather is not warm can let the batter ferment in the oven with the light on.
• Red rice can be replaced with Brown or Idli rice
• Barley is optional
• Adding puffed rice makes Idli’s soft. It can be replaced with flattened rice/poha.