Categories: Idli
Ingredients
- 2 cups idli rice
- 1 cup brown rice
- a handful methi seeds
- 1 cup urad dal
- 1/2 cup whole urad dal with skin
- 1/2 cup green gram sprouts
- 2 tbsp wheat germ
- 2 tbsp ground flax seeds
Directions
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Soak the rice, dal and methi seeds separately (you don’t have to soak the sprouts) for about 4-5 hrs
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(next time on-I am going to soak it longer)
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Grind the dals first along with sprouts, methi seeds, ground flax seeds and wheat germ
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Then grind the rice- mix the ground dal and rice together
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Add a pinch of salt and let it ferment for 12-24 hrs depending on the temperature (I leave it in the oven)
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To make the idlis, you will need an idli stand. Make sure the dough is not too runny (you will need runny dough for crispy dosas)- the dough for idlis is more like the pancake batter or may be even a bit thicker too.
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Oil the idli pan (I use sesame oil)- add about a spatula-ful of the dough. Pressure cook it for about 12-14 minutes and you are done!
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Serve with pretty much anything you like- the wise guy had made some really YUMMY thakkali thokku (tomato chutney/pickle)- so kept making idlis to polish off the thokku!