Buckwheat Idli


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Buck wheat is a whole grain which is rich in fiber and protein.

I soaked up 1 cups of buckwheat and didn't think of any recipe....hmm. I was really running out of ideas. I was already running out of time to make breakfast, so I just thought of making idli's out of it, but to my surprise, they turned out so good and fluffy than the usual idlis. I also add some zucchini, sour cream and yogurt. It was yummy and ate is just like that without any chutney or sambar. First I was tensed whether Anush will like it or not....he ate it just like he would eat the normal idli. So this is a winner recipe for me.

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Buckwheat Idli recipe - How to make Buckwheat Idli


Preparation Time:    Cooking Time:    Total Time:     Makes 4 serving
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1 cup buck wheat (gehun)
3/4 cup curds (dahi)
1/4 cup sour cream
1 zucchini chopped
1 tsp fruit salt
1/4 tsp oil
salt to taste
  1. Wash and soak the buckwheat in enough warm water for 30 minutes to 1 hour.
  2. In a pan add oil and when it's hot enough add the zucchini and saute it until it become little soft for about 2 to 3 mins.
  3. In a mixer grind the buckwheat and transfer it to a bowl and add the rest of the ingredients and the sauteed zucchini and mix well and keep aside for about 5 mins, so that the batter rise.
  4. In a idli cooker, apply bit oil on the bottom and spoon the batter into the idli plates and steam it for about 15 mins on medium high flame or for 7 mins after the steam comes out.
  5. Serve these fluffy idlis with your choice of chutney or sambar or you can just eat it like this plain and simple.

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This recipe was contributed by anushoj on 17 Aug 2011

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