ఇడ్లి & దోస: Whole Grain Idli & Dosa Recipe

Whole Grain Idli and Dosa

You may be familiar with white idlis – but have you ever tried whole grain idlis? They are easy to make and delicious as well. This batter works for both idli and dosa. If you prefer a thinner batter for dosa, just add some extra water.

Ingredients:
1 cup whole urad or split urad dal with peel intact.
2 cups brown rice
water – just enough to grind smoothly
1 tsp salt – to taste
optional: pinch of ingua (asafoetida)

Makes 2 dozen idlis

Soak urad dal and rice.

Step 1: Wash and soak 1 cup whole or split urad in plenty of water.
Wash and soak 2 cups brown rice in plenty of water.  Note: for high-protein idlis use 1:1 ratio.
Leave to soak 8 hours or overnight*.

Stone ground idli batter the old fashioned way

Stone ground idli batter the old fashioned way

Step 2: Grind the soaked urad and rice using just enough water to yield a thick, smooth batter.  Add salt.  Can add pinch ingua if desired.  You may grind using stone, electric blender (or mixer), or electric stone grinder.  If using electric blender or mixer, grind 1 cup at a time.

Step 3:  Place smoothly ground batter in a bowl not more than half-way full, and leave to rise 8 hours or overnight in a warm place.

Risen Dough

Idli batter has risen in the wet grinder vessel

If using an electric stone grinder, you can grind the entire batch at once, remove the stone, and leave dough in the same container to rise overnight.  Just be careful that it doesn’t overflow – if in doubt transfer part or all of it to a larger bowl.

Stir down the batter after it has risen overnight.

Pour by spoonfuls into oiled idli plates.

Step 4: When the dough has doubled in bulk, stir it down. Pour by spoonfuls into oiled idli plates.

Step 5: Steam 20 minutes on medium high in a stovetop cooker or electric rice cooker. If using the pot of a pressure cooker, do not use the pressure (i.e. do not put the weight on top).

Step 6: After turning off the stove, allow 20 minutes cooling time before removing lid. Steamed Idlis

Cooked Idli

After cooling a bit, the idlis will come out clean from the plate

Idli Served

Serving suggestion: Idli with awakayi and podi

Enjoy with your favourite dips such as:
podi with oil or ghee, avakayi, kobbari pacchadi, sambar, honey …

Note you may use the same batter, as-is or slightly diluted, for dosa as well.

dosa1.jpg

Dosa – the quick pick-me-up anytime!

Dosa: Oil the griddle, pour the dough evenly, and fry on both sides, covering with a lid on the first side. After the first dosa, subsequent dosas do not require oil, as long as you cover with a lid on the first side.
Once you’ve eaten whole grain idli and dosa, you may wonder how you ate those Wonder-White idlis before.

* Note about soaking urad:  If you are in a cold place you may find that whole urad does not soak well in 8 hours.  Apart from allowing more time, you could also try spreading the urad out in a wide pan so that more surface area soaks, and maybe also using lukewarm water.  Urad dal will double in bulk and soften after soaking.

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This entry was posted in By Aravinda, Recipe. Bookmark the permalink.

5 Responses to ఇడ్లి & దోస: Whole Grain Idli & Dosa Recipe

  1. apillalamarri says:

    Well hey, now I want some idlis! Better get to soaking, eh?

  2. Chetana Karthik says:

    Thanks Aravinda for introducing me to this recipe during my pregnancy last yr. What you said is very true- once you taste these idlis and dosas you will not want to go back to the white ones! This batter ferments better than the white rice/ urad batter. I am planning on making some idlis today and introducing some to Disha 🙂

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