Whole Wheat Idly

by Palak Rajput

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Whole wheat idly is prepared from whole wheat grains, urad dal and very little rice. You can add various grated vegetable of your choice in this idli batter and steam it.

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Whole Wheat Idly recipe - How to make Whole Wheat Idly

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Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 11Makes 10 to 12 idlis
Show me for idlis

Ingredients

1 cup whole wheat (gehun)
1 tbsp par-boiled rice (ukda chawal)
1/2 cup urad dal (split black lentils)
1 tbsp semolina (rava)
1 tsp cumin seeds (jeera)
1/4 cup grated carrot
2 tbsp chopped coriander (dhania)
salt to taste
ghee for greasing

For Serving
coconut chutney

Method

Heat a pan, add the whole wheat and fry them till it turns to dark brown in colour, saute continuously on a medium flame. Remove and keep aside.
In the same pan, add the rice and roast for a minute on a high flame.
Cool the rice and wheat and soak in enough of water for 6 – 8 hours. Keep aside.
Wash thoroughly and soak the urad dal in enough water for an hour.
Grind the soaked whole wheat, rice and urad dal into smooth paste, using little water as per required to make a idli batter.
In a mixing bowl, combine the idli batter, semolina, carrots, cumin seeds, coriander and salt, mix well.
Grease the idli moulds with the ghee and fill in the idly batter.
Steam the idly for 8 – 10 minutes or until they cook and become soft.
Serve hot with coconut chutney.