Brown rice idly

Idly is most famous south-indian breakfast, every south-indian would defintely agree on this!!! Soft,fluffy and dunked in sambhar/chutney, bliss!!!! And also it fits the bill of Oil-free breakfast!!!! When i decided to cut-down on my rice consumption, i switched to brown rice. Though both white rice and brown rice are the same when it comes to calories, the low GI gives thumbs up to brown rice. Only recently i started making brown rice dosa’s and today i tried to make idly with it. Eveybody at home was happy with the breakfast, though it didn’t have that bright white color of our idly, taste-wise it was the same. 
Ingredients (makes 12-14 normal idlies) 

1 cup brown rice
1/4 cup urad dal
1/4 tsp methi seeds
Salt to taste
Method

  • Soak rice and dal separately for 3-4 hours. Soak methi along with urad dal. I normally use my mixie to grind dosa/idly batter. First drain the excess water from the dal and grind it to a smooth paste using enough water.
  • The batter will come frothy when it is grinded well,  that is the indication for the doneness.  Transfer it to another bowl
  • Next grind the rice to a smooth batter by adding enough water.
  • Mix both the batter together and let it sit for 8-9 hours/ overnight for fermentation. Since the climate is a bit cold here, i left the batter inside my oven with the lights on.
  • Next day morning or after the required time, add salt to the batter  give it a brisk stir.
  • Grease the idly moulds and pour half a laddle of batter in each mould.  Steam cook for 10-12 minutes or until done.
  • Take it off the steamer, let it cool for 5 minutes.  Unmould the idlies to a serving plate and serve hot with sambhar/chutney/podi. I served it with 3-nuts chutney and Idly podi.
Sending this to Kids Delight – Cooking with Whole grains, happening @ +Sandhya Ramakrishnan space, an event by +Srivalli Jetti