Whole grain idli
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Cuisine: Indian
Serves: 6
Ingredients
  • For idli:
  • 1 cup whole urad dal (black gram lentils). Preferably split lentils to easily grind.
  • 1 cup whole-grain rice as brown or parboiled. Substitute rice with 1 cup cream of rice or idli rava.
  • Non iodized salt or pink Himalayan salt.
  • For chutney:
  • 1 cup - whole unsalted peanuts
  • 5-10 green chillies depending on your spice level.
  • ¼th tsp - coriander seeds - optional. adds great flavor if used.
  • 5 garlic cloves
  • salt
  • 1 tbsp - fresh tamarind juice - optional
  • For chutney tampering
  • 1 tbsp oil, I used coconut oil
  • ¼th tsp black mustard seeds
  • ¼th tsp cumin (jeera)
  • ⅛th tsp - turmeric
  • curry leaves
  • cilantro for garnishing
Instructions
  1. Soak lentils and rava for at-least 3 hours in separate containers. If using rice, soak for at-least 6 hours.
  2. In stone grinder, add lentils first let grinder run for 10 minutes with enough water, till lentils are ground to batter. If using rice, you can add rice before lentils are ground to batter as rice needs more time to grind. Grind till rice is ground to coarse or smooth batter. Both will do. If using rava, add it now. Add salt. Let it run for 2 minutes till lentils and rava are mixed well. Stop grinding and remove to a non-plastic mixing bowl.
  3. Place batter bowl in a warm place where it is >80ºf for at least 8 hours till it fluffs up with fermentation. I place in oven with light on. Or keep in microwave oven with door open a bit. Keeping door open will keep the light on and makes oven warm.
  4. Place batter in idli molds and steam for 10 minutes. If idli's are made of rice, steam them for 15 minutes.
  5. For chutney:
  6. Roast peanuts till golden brown.
  7. Add oil to a pan. Fry green chillies, garlic. and coriander seeds till golden brown. Turn off stove.
  8. Add salt, tamarind juice and Grind all together to semi watery paste with enough water.
  9. For tampering:
  10. Add oil to a small pot.
  11. When hot, add mustard seeds. When they start spluttering, add cumin. Cook till golden brown.
  12. Add curry leaves. When they stop spluttering, add turmeric powder. Turn off stove.
  13. Add tampering to chutney while it is still hot. De-glaze tampering pot with little chutney.
  14. Serve immediately with idli and enjoy.
Recipe by Ujwala's Delicacies at https://www.ujwalasdelicacies.com/whole-grain-idli/