Brown Rice Idli


Soul food for the sick


Idli is the staple breakfast dish in Southern India. Traditionally Idli is eaten with sambhar. It is also commonly used as a safe, and healthy meal when recuperating from an illness or after surgery. It has never been my favorite; either because we often ate it without sambhar or because of the association with illness or hospital. When my friend Pavani, came up with this even more healthier version of the recipe, I just had to try.

Ingredients:
1 cup brown rice
1 cup urad dal (de-husked split black gram)
Salt to taste

Soak the dal and rice in separate bowls for up to 8 hours. I usually soak overnight. Rinse and grind the dal first with a little water to make thick batter. Rinse and then add the rice and continue grinding until the rice is ground coarsely in semi fine bits and can be felt in the batter. Add 1 tsp salt or as desired and mix throughly. Set aside overnight or 6-8 hours to enable the batter to ferment. Good fermentation is required to make spongy and fluffy idli.

When ready to eat, lightly grease the idli plate with some ghee, add 1-2 tbsp of batter into each cup and cook in an idli pressure cooker up to 15 minutes or until the gentle whistle of the cooker.

Scoop out each idli onto a plate. Lightly brush each idli with some ghee and serve hot with sambhar, chutney and podi.

Considering I am going through a cold/sore throat and can hardly taste the food I am eating, healthy, warm idli dipped in hot sambhar is definitely soul food!

Update:
Made Uttapam with left over batter… turned out excellent!

See Also:
Idli
Coconut Chutney
Sambhar
Uttappam

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6 thoughts on “Brown Rice Idli”

  1. Oh, the important thing is, once the batter is fermented and has risen well, one should not stir the batter much. That was, the air bubbles don’t collapse. It is important to gently spoon out the batter with air bubbles in to the idli molds. I thought that made a huge difference for me 🙂

    Like

  2. Oops, I meant:
    Oh, the important thing is, once the batter is fermented and has risen well, one should not stir the batter much at all so that the air bubbles don’t collapse. It is important to gently spoon out the batter with the air bubbles in to the idli molds. I thought that made a huge difference for me 🙂

    Like

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