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
¼ cup urad dal
¼ teaspoon methi seeds
Salt to taste
- 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.