![]() Here in this video, you can see how much 1.5 teaspoon of fenugreek seeds ground with a cup of water has fluffed up. I have also seen that the resultant idli batter made by this method produces by far the softest. I was excited the first time when I saw the fenugreek seeds fluff up so much when ground. But I picked up this trick from my friend Neeraja that grinding fenugreek seeds separately contributed for a lot of fluffiness. Usually people soak fenugreek seeds and urad dal together and grind it together. But if you use a lot, your idli is going to be bitter. Its healthy and it also aids in fermentation. Thats the flavor that reminds me of childhood. Infact the smell of dosas made with the addition of fenugreek in the batter cannot be beat. I am so used to adding fenugreek seeds in my batter. In some households, fenugreek is skipped so as to have a super white "sunnambu maadiri color" idli. Idli Batter Tip I always add fenugreek seeds (வெந்தயம்) in my idli-dosa batter. ![]() Add in the fenugreek seeds along with the water used for soaking (around half a cup of water) to the wet grinder. I always grind the fenugreek seeds seperately as it fluffs up so much and the resultant idlis are so soft. I use an Elgi Ultra wet grinder and I am very happy to recommend the same. I always prefer to use a wet grinder for making whole grain idlis. Also soak the fenugreek seeds separately over nite. ![]() You can use any kind of unpolished red rice thats popular in your state and it works fine. I have used the Jolaga variety of red rice today that’s popular here in Bangalore. When the urad dal is kept for sprouting, also soak the red rice and the regular idli rice. The urad dal will start to sprout and here is a picture of the same. Soak the black urad dal in water for about 10-12 hours.ĭrain the soaked urad dal and place it in a bowl and cover it with a lid and allow it to sprout overnite. Here is how to do it! For recipe measurements, scroll to the bottom!! If you are making Idli for the first time, Please READ this post before you begin.ĭay 1 Night – #Keep the Urad dal for sprouting #Also soak the rice #soak the fenugreek seedsĭay 2 Evening – Fermented idli batter is ready. I do make whole grain idlis at home, but nowadays I make it with 50% unpolished rice and 50% regular white idli rice so the idlis turn nice and soft (my son would not touch it otherwise) and at the same time, we get the goodness of unpolished grains and also makes for a healthy breakfast. He encourages people to use 100% unpolished red rice for making idli. He spoke about the numerous benefits of idli made using sprouted whole black urad dal. I got this idea after watching a video of the popular organic farmer, Thanjavur G.Sither. We all know that sprouted grains and lentils are more nutritious and I wanted to try making Idli with Sprouted black urad dal. Recipe for red rice idli made with unpolished red rice and whole grain black urad dal thats been sprouted.
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