Whole Wheat Idly

Godhuma Idly.

Whole wheat idly is prepared from whole wheat grains. Whole wheat is roasted till golden brown and soaked along with idly rice. Both are ground into smooth paste next morning along with soaked urad dal. Various chopped and grated vegetables are mixed into the batter and whole wheat idly done by steaming the batter.
Makes: around 6 regular Whole Wheat Idly

Ingredients:

Whole Wheat 1 Cup
Idly Rice / Parboiled Rice 1 Tbsp
Urad Dal 1/4 – 1/2 Cup
Sooji / Semolina 1 Tbsp
Cumin Seeds a big pinch
Carrot 1 Small
Cilantro Few Sprigs
Salt to taste

Method of preparation:

Heat a heavy pan on medium heat, add whole wheat and fry them till aromatic and golden brown.
Before removing from heat, add the idly rice in the hot pan.
Cool and soak the roasted whole wheat along with idly rice in enough water for 6 – 8 hours.

Wash thoroughly and soak urad dal in enough water for an hour or two.
Grind the soaked whole wheat and idly rice into smooth paste along with soaked urad dal.
Add just enough water to make the ground mixture soft and thick.

Peel, remove ends and grate the carrot.
Wash and finely chop cilantro.
In a mixing bowl, add ground whole wheat batter, sooji, grated carrot, cumin seeds, cilantro and salt.
Add few tbsps of water if required to make the batter thin enough to pour into molds.
Grease idly mold with a dollop of ghee and fill in the idly batter.
Steam the idly for 8 – 10 minutes or until they cook and become soft.
Serve whole wheat idly with coconut chutney or tomato chutney.
Notes: Make sure idly is cooked before removing from heat.

Suggestions: If whole wheat idly still has batter in center, steam the idly for 5 more minutes before serving. If idly comes little hard, add more water to the batter and try.
Variations: Add green chilli paste or chopped green chilli to the batter to make idly spicy. Use idly rawa if you can’t find idly rice.
Other Names: Godhuma Idlilu.

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Rava Idli

Rava idlilu

Rava Idli is a variation of normal idli. Rather than using rice, rava idli uses sooji / tella godhuma nooka. Most popular in Karnataka (invented by MTR), these rava idlies are made of tempered semolina mixed with sour yogurt and steamed in idli moulds. Typically served with coconut chutney or ginger chutney and onion sambar or sagu. Rava idli are soft and fluffy.
Makes: 8 rava idli

Ingredients:

Semolina 1 1/2 cup
Plain Yogurt 3/4 cup
Green Chiles 2
Ginger 1/2 inch piece
Grated Carrot 2 tbsps
Cilantro few sprigs
Curry Leaves a few
Mustard Seeds 1/2 tsp
Asafoetida / hing a pinch
Soda bi carb a big pinch
Whole Cashews 8
Oil 1 tbsp
Salt to taste

Method of preparation:

Wash, peel and grate the ginger.
Remove stems, wash and chop green chiles.
Clean, wash and finely chop cilantro.
Break cashews into halves and roast them until light golden brown.

Heat oil in a pan, add mustard seeds, curry leaves, ginger, green chiles and hing.
When mustard seeds start to splutter and ginger starts to change color, add semolina.
Remove from heat and let the semolina roast a bit.

Pour the mixture into mixing bowl, stir in yogurt, carrot, cilantro, soda bi carb and salt.
Add sufficient water and make thick flowy batter (thicker than dosa batter and thinner than idly batter).
Let the batter rest for couple of minutes before using.

Grease idly moulds with oil or ghee, place couple of cashews in the mould and fill the idli mould with the prepared rava idli mixture.
Steam the idlis for 5 – 7 minutes and use immediately.
Serve rava idli with coconut chutney, sagu or sambar.
Notes: Don’t overcook rava idli.

Suggestions: Rava idli are hard – add more water to thin the idli batter.
Alternatively, add little bit more of soda bi carb to make rava idli soft.
Variations: Rava idli varies in its tempering ingredients. Roasted or soaked chana dal, urad dal and cumin seeds can be added to rava idli batter along with grated coconut.
Other Names: Rawa idli, rawa idly, rava idly, semolina idli, sooji idly, suji idli.

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