SOFT BROWN RICE IDLI

Idli is a soft, steamed dumpling made out of fermented brown rice, poha (beaten rice) and urad lentil batter. It is served dipped in spiced lentil and tomato soup (sambar).

INGREDIENTS

FOR IDLIS

• 1 cup urad dal

• 2 cups brown basamati rice

• 3/4 cup poha

• 1 tsp salt

• Water

FOR SAMBAR

• 1/2 cup Tuvar dal

• 1/2 cup Masoor dal / Red gram

• 6 - 7 cloves garlic

• 1 tsp jeera

• 1/4 tsp Methi seeds

• 3- 4 Tomatoes

• Few corriander leaves

• Few curry leaves

• 1/4 tsp chilly pd

• 1/4 Turmeric pd

• 1/2 tsp or more Sambar pd

• 1 small onion

• 1/4 tsp mustard seeds

• 2 dry red chillies

• salt to taste

• 3 cups water

METHOD

IDLI

1. Soak urad dal and brown rice separately for 4- 5 hrs

2. Soak poha just for an hr before grinding.

3. Grind dal and poha together and rice separately in a mixer grinder.

4. Mix them all and keep it in a casserole overnight .

5. Don't add salt while fermenting .

6. Next day add salt and water to the batter and mix it well.

7. The batter should not be too thick .

8. Steam idlis in an idli stand and place it in a steamer.

9. Steam for 15 -20minutes or till done.

SAMBAR

1. To prepare sambar soak the dal for 10 mins

2. Pressure cook the dal with sufficient water, garlic, jeera, methi, turmeric, chilly pd and tomatoes for 15-20 mins.

3. Remove and mash the dal.

4. Add salt and sambar pd.

5. Boil well.

6. Season it with mustard seeds, roughly chopped onions, curry leaves , whole chillies and chopped coriander leaves.

7. Serve idlis with sambar and enjoy your breakfast.

You can also use the same battter for dosa by diluting it with more water.