Brown rice idly
We have been eating brown rice regularly for the past few years. I have made few recipes by replacing white rice with brown rice and liked it so much. I made this brown rice idly last week and it was a hit.
This is for BM #48 Week 3 day 2 under the theme ‘Nasta time’ .
Brown rice – 2 cups
Whole urad dhal – ½ cup
Salt – as required (I always use coarse sea salt)
Fenugreek seeds – handful (optional) – soak it with urad dhal
Wash brown rice and urad dhal and soak in water for 4-5 hours. Grind them to a smooth batter like the usual idly batter. Add salt and allow it to ferment (I usually grind the batter in the evening and leave it till next day morning)
Grease the idly plates with little oil and pour the small ladle of batter in the idly plates and steam for 10-12 mins. Remove it and serve it hot with chutney or sambar or idly podi
I served it with Coriander chutney.
If you take the idly batter from refrigerator, take the required quantity and leave it outside for 30 mins before preparation.
For idly – Do not add water to make the batter thin. For dosa, you add water to make a thin batter.
If the weather is cold, you can keep the batter in the oven with light turned on, otherwise you can keep it outside for fermentation.