Fluffy Brown Rice Idli: A Healthy Twist on a South Indian Classic
50 minutes
1041 reads
About Fluffy Brown Rice Idli: A Healthy Twist on a South Indian Classic
Looking for a healthy and delicious twist on a classic South Indian breakfast? Fluffy, light, and bursting with flavor, these Brown Rice Idlis are a nutritious way to start your day.Made with wholesome brown rice and nutty urad dal, these idlis are packed with fiber and protein for a satisfying and guilt-free indulgence. They're incredibly easy to make, too!Serve them hot with traditional sambar or coconut chutney for an authentic taste of South India. Your taste buds will thank you!
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Recipe Time & More
Prep40 minutes
Cook10 minutes
Total50 minutes
Ingredients
For Soaking
- 2 cup Rice brown
- 1/2 cup Gram (split black gram, black, whole)
- 1/2 cup Flattened Rice (red aval/flattened rice)
- 1/2 tsp Fenugreek Seeds (methi dana)
For Batter and Seasoning
- 2 tsp Salt or as per taste
Instructions
- Wash the urad dal, poha, and fenugreek seeds. Soak them in enough water for 4-5 hours.
- In a separate vessel, wash and soak the brown rice in enough water for 4-5 hours.
- Drain the water from the urad dal, fenugreek seeds, and poha. Add them to a wet grinder with 1/2 cup of water. Grind into a smooth paste, adding small amounts of water as needed. This should take about 20-25 minutes.
- Transfer the smooth urad dal batter to a separate vessel. Add the drained brown rice to the grinder and grind for another 20 minutes, adding small amounts of water until smooth.
- Combine the urad dal and brown rice batters in the vessel. Mix well. Cover and let it ferment for 8-10 hours, or until the batter rises.
- Grease an idli mold with oil. Pour the fermented batter into the molds. Steam cook in an idli cooker for 10-12 minutes. If using a pressure cooker, place the idli stand inside, cover with the lid (remove the whistle), and steam for 10-12 minutes.
- Allow the idlis to cool slightly before removing them from the molds. Run a thin knife or spoon around the edges to release the idlis. Serve hot with sambar or coconut chutney.
Recipe Notes
Good To Know
- Once the batter is used for making idlis, you can refrigerate the remaining batter for making dosas the next day.
- Adding methi seeds and poha while grinding makes the idlis soft and fluffy. The idli batter should have a smooth, medium consistency.
- If possible, use an idli grinder instead of a regular mixer grinder. While grinding, add water until you achieve a smooth batter that's not too thick or too thin. Too-thick batter results in hard idlis.
- While grinding, use a spatula to ensure no rice sticks to the sides of the idli grinder.
- Well-fermented batter makes soft and fluffy idlis. Ensure you use good quality urad dal.
- Keep the batter in a warm place in the kitchen for fermentation.
- During cold weather, add a little baking soda to the batter for better and quicker fermentation.
- You can use normal poha if you don't have red poha.
- For extra softness, soak the poha separately and add it just before grinding; this helps balance the denser texture of brown rice.
- If you prefer a nuttier flavor and slight crunch, lightly toast the brown rice in a dry pan before soaking.
- After fermentation, gently stir the batter only once to retain maximum air bubbles, resulting in lighter, more porous idlis.
- Leftover idlis can be cubed and tossed with curry leaves, mustard seeds, and a dash of chili powder for a quick, savory snack or upma-style dish.
Expert Tips
- For a richer flavor, consider adding a handful of cooked rice to the batter before fermenting. This will contribute a slightly tangy note and enhance the overall taste of the idlis.
- Experiment with different types of lentils. While urad dal is traditional, you can try adding a small portion of other lentils like toor dal or chana dal for variations in texture and taste.
- To prevent the idlis from sticking to the steamer, lightly grease the molds with oil or cooking spray before pouring in the batter.
Storage Instructions
- Store leftover idlis in an airtight container in the refrigerator for up to 3 days. Reheat by steaming or microwaving.
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Recipe Nutrition
Calories: 146kcalCarbohydrates: 32gProtein: 3gSodium: 1140mg
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Articles: 100
3 Comments
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Such an enticing dish! Thanks for the recipe.
Looks so yummy! Excited to make it.
Looks so good! Can’t wait to try it.