I had been wanting to try out these Idlis for a long time but somehow or the other it never materialized. The other day my friend Veena Nayak had posted them and they looked so delicious that I finally tried them out. I have used the finer variety of broken wheat as the larger one which is used in desserts is quite grainy. This idli is a blessing in disguise on days when one wants to avoid rice and it is a no fermentation idli.
250 gms Urad dal/ split black gram
5O0 gms of Lapsi Rava/ broken wheat/ Bulgar wheat
Wash and soak the urad dal for four to five hours. Soak the Broken wheat an hour before you start grinding the Urad dal. Grind the Urad dal in the wet grinder for half an hour adding a little water at a time to get a batter of dropping consistency. Remove and add salt. Squeeze all the water from the broken wheat and add it to the urad batter. Mix thoroughly and keep aside for ten minutes. Keep the idli vessel to boil. Grease tiny katoris ( bowls) with oil. Give the batter a thorough mix again and pour it into the greased katori. Steam them in the Idli vessel for ten minutes. A toothpick inserted should come out clean. Remove from flame, allow to cool slightly before de moulding them. Serve with chutney and Sambhar.
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