I have tried out many types of Idli and this one is new to me.It is from Priya's Blog which is being featured in this months edition of Tried and Tasted hosted here.
Source - Priya's Easy N Tasty Recipes
Rice -1 cup
Urad dhal – ¾ cup
Quick cooking oats – 1 cup
Fenugreek seeds -1 teaspoon
Ginger – 1” piece
Green chillies – 4
Salt to taste
1. Soak urad dhal with fenugreek in a container and rice in another for at least 5 hours.
2. Soak the oats in warm water just before grinding the urad dhal. .
3. Drain the water from urad dhal and grind along with ginger and green chillies to a smooth batter. Add a little water if needed but not too much. Remove it into a dish.
4. Drain water from oats and rice. Grind to a smooth batter with a little water. Put it along with the urad batter.
5. Add salt and mix well.
6. Let it ferment overnight or for at least 8 hours. It has to double in quantity.
7. Mix well once again.
8. Pour batter into greased idli moulds and steam till done.
9. Remove from mould and serve with a sambar / chutney of your choice.
Since it is winter here , the batter did not rise even after letting it ferment for more than 30 hours. Nevertheless , I made idli and they were good but had to be consumed immediately.So I served my folks sambar idli –.A simple but absolutely yummy dish.All you have to do is cube the idli and immerse them in a bowl of sambar. Garnish with a little coriander leaves and drizzle a teaspoon of ghee over the submerged idlis. Delicious!!!
The same night [yea , I made it for dinner- poor lighting, that’s why the clicks are not so good] I made dosa with the batter and the dosas were a hit !
Also see the other recipe posted today - Purple Cabbage Rice with Paruppu Podi , another recipe from Priya's blog.Priya,I have a cooked a lot more from your wonderful space.Will be posting them all :)
Labels: Idli Recipes, Morning Raga, Oats, SI, Vegan varieties