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Whole Wheat Idly

4 Aug

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


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.