This is an absolutely healthy recipe and is a boon for those who avoid rice due to dietary restrictions . I was working on my non yeasted bread recipe and these Idlis were the by products of that experimentation.
I try and fine tune my recipes before I can blog about them. Tried these Idlis three times and each time it turned out better than the previous attempt.
The Idlis tasted great along with the Idli Chutney Powder and Sesame oil as accompaniments..but I wanted to add more proteins so served them along with Delhi Style Matar.
It is a weight watcher's delight !!!!
Whole Wheat Flour Idli / Non Yeasted Steamed Cakes :
Fermentation time :10 hours
Preparation time : 5 minutes
Cooking time : 15 minutes
1 cup = 250 ml
Makes : 8 small idlis
1. Whole wheat flour ( dry roast till fragrant )- 1 cup
2. Spilt Black gram / Urad dal paste - 1/4 cup
3. Fenugreek seeds/ Methi seeds- 1 tbsp
4. Salt to taste
5. Water -1 cup
1. Soak the Urad dal ( 3 tbsps ) for 2 hours along with the fenugreek seeds , drain and grind them to a smooth paste . Add 2 -3 tbsps of water while grinding .
2. In a vessel / bowl, add the whole wheat flour. Mix a cup of water to make a smooth paste. Adjust water if the batter is too thick.
3. Add the ground urad / methi paste and mix well. Add salt. The consistency should be similar to the regular Rice Idli batter. Close the lid and allow it to rest for 8 to 10 hours in a warm draft free place. I prepared the batter the previous night.
4. After 8 hours, the batter would have more than doubled. Using a ladle, mix the batter.
5. Grease Idli pans with Sesame Oil and pour the batter into the moulds. Steam them for 15 minutes. Allow them to cool before you demould them.
Your healthy breakfast / dinner is ready!!!!
If you have older kids, you can definely pack them for Lunch box. Marinate them with the Chutney powder and it will taste yummy in the afternoon.
Chef Tips :
1. The water quantity will vary a little depending upon the type of whole wheat flour you are using.
2. Grind the fenugreek and Urad till it is light and fluffy. Adjust water if necessary.
3. The doubling of the batter is the indication that you are on the right track towards soft fluffy Idlis.
4. If the batter does not rise due to climatic conditions, then rest it longer. Rest the batter in a warm place, maybe on top of your refrigerator .
5.You can add a tsp of oil in the batter before you steam them. This enhances the taste.
6. Adding curry leaves , grated veggies and tempering the batter with mustard seeds, channa dal, cashewnuts, green or red chillies in ghee is optional but will enhance the taste.
7. You can double the recipe if you are cooking for a larger number.
8. For beginners, always try with small quantities.
9. For instant cooling of the Idli moulds, show the back of the moulds under running water carefully making sure not to wet the Idlis.
10. Use a sharp knife to demould .