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.
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
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*.
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.
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.
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).
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.
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.