Super Soft Brown Rice Idlis

Author Mayavi Khandelwal

Prep time

30 Min

Cook time

25 Min

Total time

55 Min

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Super Soft Brown Rice Idlis

We love Idli for breakfast, lunch, or dinner! It's a healthy substitute for a bread and flour-laden breakfast!

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Ingredients

• 1⁄ 2 cup whole white unpolished Urad dal (Split Black Gram lentils)
• 1⁄ 2 teaspoon Methi seeds (Fenugreek seeds)
• 1 cup brown Poha (flattened Rice)
• 2 cups brown rice/parboiled brown rice
• 2 teaspoon rock salt

Instructions

1. Wash and soak the Urad dal, fenugreek seeds, and rice separately for 3-4 hours in lots of water.
2. Soak the brown poha in one cup of water.
3. Drain the water from Urad dal and grind the Urad dal in the grinder attachment, adding 1⁄4 to ½ cup of water. Set aside in a large steel bowl.
4. Do not drain the water from the poha if any. Grind to a smooth paste. Add a couple of tablespoons of water only if necessary.
5. Mix it with the Urad dal batter and give it a good mix. Cover and keep while you grind the rice.
6. Drain the water from the parboiled brown rice and grind the rice in the grinder. Add 3/4 to 1 cup water while grinding. The lesser, the better.
7. Mix the poha, rice, and urad dal batter in a large vessel as it will rise. Add salt and mix the batter very well with clean hands.
8. Keep the bowl in a warm and draft-free place and allow it to ferment for 4-5 hours.
9. Once fermented, mix the batter well. It will have released enough water to make it a perfect consistency to make idli.
10. Put the idli steamer on gas and let the water start boiling.
11. Fill up the idli moulds and steam for 15-18 minutes on high flame.
12. Open the steamer after 18 minutes and check by inserting a toothpick into the idli. It's done if it comes out clean.
13. Remove the idli trays and let them cool for 2-3 minutes.
14. Dip a spoon in water and use it to remove the idlis from the cavities.
15. Put them face down in a bowl lined with a cotton napkin to keep them warm.
16. Serve warm with Sambhar, coconut chutney, and Malgapodi.

Notes

Use as little water as possible to grind the batter. Grind the dal fine till it is fluffy. Grind the rice slightly grainy. Make sure that your steamer is bubbling before you put the idli stand inside the steamer.

This recipe was shared by a dear friend, Sheela Iyer, who is from Pallakad, a village on the border of Tamil Nadu and Kerala. I substituted the white rice with brown rice and haven't had the white rice version since then! I make this at least twice a month as lunch, and everyone loves it.

Mayavi Khandelwal, Mumbai – MH, India

Disclaimer: Some or all allergens may not be listed

South Indian (Tamilnadu/Kerala)

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