Fenugreek Idli / Vendhaya Idli | Idli Dosa Recipes

Last night I made Vendhaya Idli for dinner. This is a regular feature in our household but this is the first time I am trying this dish. Fenugreek is the key ingredient in this idli which gives the color, taste and texture to this one.

Ingredients:
Idli Rice - 4 cups
Fenugreek seeds - 2 heaped tbsp ~ a handful
Urad dhal -  1 1/2 tbsp
Salt - to taste

Method:
Wash all the ingredients and soak in water for min of 6 hrs. I soaked it overnight. Grind to a smooth batter with required quantity of water. When done, mix with salt, about 2 - 3 tbsp. The batter should be thicker than pouring consistency, similar to idli batter. Allow it to ferment until it raises up to about double its quantity. I normally place my batter in a conventional oven (of course not switched on :) ) and keep it undisturbed for 12 hours, because I live in a cold country. When the batter is fermented, grease the idli moulds with oil and steam until done (a toothpick inserted should come clean). Serve hot with paruppu chutney (recipe coming soon).

I am sending this to 'Twist the Traditional - IDLI' event by Satya of My Innovative Kitchen.

Fenugreek Seed