Broken Wheat Idli - Poornima Porchelvan
Ingredients:
Broken Wheat (bigger Variety) – 3 cup
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Wash, soak the rice and broken wheat in water for nearly 3 to 4 hours.
Soak urad dhal and fenugreek seeds in water separately for an hour.
Grind the urad dhal and fenugreek using enough water till it is light and fluffy (remember to wash the grinder before use). Transfer it into a separate bowl and then add soaked rice and wheat in the grinder along with the water .
Allow to grind into a smooth paste (add water as necessary while grinding).
Now, add this to the urad dhal mixture which is in the bowl; then add salt and mix thoroughly.
Allow to ferment for nearly 8 to 10 hours or overnight. The batter should not be too thick or thin.
Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes. Your soft and healthy idli is ready to eat.
Broken Wheat (bigger Variety) – 3 cup
Idli Rice – 1 cup
Urad dhal – 1 cup
Fenugreek seeds – ½ tsp
Salt – to taste
Directions:
Wash, soak the rice and broken wheat in water for nearly 3 to 4 hours.
Soak urad dhal and fenugreek seeds in water separately for an hour.
Grind the urad dhal and fenugreek using enough water till it is light and fluffy (remember to wash the grinder before use). Transfer it into a separate bowl and then add soaked rice and wheat in the grinder along with the water .
Allow to grind into a smooth paste (add water as necessary while grinding).
Now, add this to the urad dhal mixture which is in the bowl; then add salt and mix thoroughly.
Allow to ferment for nearly 8 to 10 hours or overnight. The batter should not be too thick or thin.
Grease your idli mould with little oil and pour a ladle full of batter and steam for about 10 to 12 minutes. Your soft and healthy idli is ready to eat.
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