... are not white, in spite of hundreds of thousands of idlis you may have seen all your life.
Real idlis are made with real urad dal and real rice. The urad dal (can be split or whole*) is complete with its black peel and the rice is complete with its brown outer layer. These whole grain idlis will be grey or speckled black-n-white.
*whole urad is easier to wash, and being less processed is probably healthier than split urad. Secondly, while washing split urad the peel may get separated and wash off if you are not careful while rinsing. The only advantage of using split urad is that you might already have it at home. Also, it soaks faster.Recipe
2 cups brown rice
1 cup urad dal (with peel) (for Hi-protein Idlis use 2 cups urad dal for 2 cups rice)
Wash. Soak 6-8 hours or overnight.
TO BLEND IN BLENDER: Take 1-2 cups of the soaked beans+rice at a time, with just enough water to blend. Add a spoon of salt (to taste).
Blend at high speed till it becomes a smooth, thick batter.
OR: In a wet grinder (e.g. Ultra
) you can grind the entire batch at once , and the batter is also better (fluffier) when stone ground.
Let batter rise in a large pot (or in the wet grinder itself, if the batter does not fill more than half of it)
Let rise in warm place for 8 hours (or overnight). If you are in a
cold climate, you will need to enclose the pot in a warm place - either by turning the oven on for 1-2 minutes or by putting the pot filled with batter into a larger pot and surrounding with hot water to keep inner pot warm.
Usually I soak the dal and rice around noon, grind it at night and have batter ready to make the next morning.
You will know it has risen not only by volume, but by the small bubbles that pop when you mix it.
This batter is good for idlis or thick dosas. If you prefer thinner dosas, just dilute the batter with water and mix thoroughly.
Idlis and dosas both taste great with podi!
And that podi tastes great with flax oil (alsi ka tel
) which is famous for its omega3s and Alpha Linolenic Acid. Gandhi ashram in Sevagram sells cold pressed alsi ka tel.
Just can't resist adding ... whole flax seed (alsi) is much easier to find in India and if you grind it fresh just before eating, gives you the benefits of the oil as well as the fiber and other nutrients in the whole flax seed. For my daughter, freshly ground flax seed was her first "podi" in which she loved to dip idli, dosa, pappannam (dal-chaval) and even pieces of fruit!