Share Recipe

Wheat idli

Servings: 7-8
Soaking time: 6 hours.
Grinding time: 15-20 minutes.
Fermentation time: 6-8 hours.
Preparation time: 3-4 minutes.
Cooking time: 10-12 minutes.
Total time: 44 minutes.

Simple idli, but taste is different !

The use of wheat in south Indian recipe has leaded a new trend and taste. Serve as a snacks or meal which is very good in taste, you can serve it traditionally too, with Sāmbhar and chutney.

Ingredients:

Wheat: 1 cup
Boiled rice/parboiled rice: 1 cup
Urad dal (split black gram): half cup
Salt: 1 teaspoon

Preparation:

Wash wheat, rice and dal each separately with water, so that all dust particles get removed properly.
Soak wheat, rice and dal in separate bowl with double quantity of water for 5-6 hours or overnight.
Grind the dal with equal amount of water to a very smooth paste (~ 10-15 minutes) in a ‘dosa grinder’ or ‘mixer grinder’. Keep aside.
First grind the wheat with required quantity of water to a fine and smooth paste then add the rice into wheat paste and further grind with required quantity of water to a fine paste.
Take out this paste and mix with dal paste, stir well cover the mixture; leave it for 5-6 hours for fermentation.

Method:

After fermentation, stir the batter with ladle, if it is thicker add some water and salt to get the flowing consistency (as it is to be poured into cup), Smear the idli stand cups with little ghee/oil.
Pour ladleful fermented mixture in idli stand cavity; place the idli cooker on the gas with a glass of water (~300 ml), place the idli stand into the idli cooker and close the lid.
Cook until toothpick inserted near the centre of the idli comes out clean; it will take about 8-10 minutes.
Take out this idly with the help of spoon, and transfer into serving bowl, Light fluffy idli is ready to be served with masala Sāmbhar and coconut chutney.
You can also serve it with tomato onion chutney and dry sesame seed chutney.