Idlis have always been a weekend staple at my home. Usually I pair idlis with a sambar and coconut chutney. But on occasion we also like them with rasam and milaga podi or gunpowder are it is know around here:) I have been experimenting with making all sorts of idlis and today I wanted to share a favourite recipe - dalia idli or broken wheat idli.
When I experimented with making idlis with dalia the first time, I made them without the urad dal. They tasted more like rava idlis and to some extent also like a version of dhoklas. They were tasty but did not really have the feel of the traditional rice idli. Then I tried adding the urad dal, but used a coarse dalia and they turned out too sticky. The idli batter made with urad dal and a fine dalia will give you a perfect idli. The steamed cakes will be beautifully spongy, more nutritious and filling than the traditional rice idli. Did I say they taste great too!!
1 cup urad dal, whole and skinned
2 cups fada | Dalia (broken wheat), fine variety
1 tsp methi seeds (fenugreek seeds)
Salt to taste
- Soak the urad dal overnight.
- Next morning, toast the fada on a medium low heat until it becomes plump, pinkish, and fragrant.
- Allow the fada to cool, then soak in just enough water for about two hours.
- Drain the urad dal and methi seeds and grind together with a little water from the soaked dal.
- Once ground to a fine paste, remove about of this mix into a large mixing bowl.
- Add about a third of the soaked fada to the remaining ground dal and give the mix a spin or two.
- Pour out into the mixing bowl.
- Drain the remaining soaked fada completely and add to the ground mix.
- Using a spoon mix the fada and dal so that they are completely blended. Add water to get a thick pouring consistency.
- Cover and set aside for at least half a day to allow the batter to ferment.
- When ready to steam, add salt to taste, mix well.
- Pour batter into oiled idli moulds and steam for about 12 minutes.
Good to Know
- I used fine dalia for this recipe. If you have the coarser variety, then soak it as per recipe, then grind all of it separately. Then blend with the ground dal.
- Allow the batter to ferment at least half a day, it will do so beautifully and that is what will make the idlis soft and spongy.
- I have added methi seeds to the ground mix, you can skip this if you prefer.
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