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I love experimenting when it comes to food. OK, making brown rice idli is not much of an experiment is it? Simply substitute idli rice with brown rice and make idlis. Boy, was I wrong. Yes, the idlis came out good and soft but bit too dry. Being a South-Indian, Idlis are a comfort food to me. And when it comes to experiment on what we love and too comfortable with is quite like tight-rope walking. I tried making some proportion changes and came up with this recipe. Brown rice idli, better that the regular idli health-wise without sacrificing on the soft and spongy nature. Served with Mint Chutney, the best breakfast ever.
Ingredients:
Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste
Method:
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed.
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
Blender/Mixie Method:
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.
Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
Soaking time - 5 hours; Grinding time - 1 hr; Fermentation time - 8-12 hrs; Cooking time - 12 mins
Brown rice - 1 cup (I used Brown Basmati)
Idli rice - 1 cup
Urad Gota - 1/2 cup
Fenugreek seeds - 1/2 tsp
Salt - 1 tsp or to taste
Wash the brown rice and idli rice with 4-5 exchanges of water. Add the urad dhal and fenugreek and wash for another 4 times. Fill with lots of water and let it soak for about 5-6 hours. Grind in a wet grinder sprinkling water little by little as needed. After about 45-50 minutes, when the batter is smooth and fluffy, add salt and mix. Transfer to a container (steel or glass but not plastic) and place in the warmest place in your kitchen for 8 hours or overnight to ferment.
When fermented the batter would have risen a little and fluffy when mixed.
Heat water in a idli pot and grease the idli plates. Fill the idli moulds with batter and place in the idli pot. Cover and steam for 10-12 minutes. When done, remove the plates and allow to cool a little. Use a spoon to loosen up and edges and serve hot. Any chutney or sambar would be a great combo. I served with Pudhina Chutney.
Blender/Mixie Method:
The batter can be made in mixie also, just grind the soaked rice-dhal mixture one cup at a time to avoid over heating. Mix everything together at the end with salt and allow to ferment.
Linking these upto Vegan Thursdays.
Also linking this up to Healthy Diets: Healthy Breakfasts event of Priya hosted by Nandoos Kitchen and to Srivalli's Come Join Us for Breakfast.
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