Idli is widely eaten in the southern part of India as a breakfast or a snack option. This was an impromptu breakfast idea in the morning and my experiment on combining some ingredients that I had at home to cook idli slightly differently to the traditional rice and urad daal batter mix. The ingredients need to be soaked for a shorter time than a traditional idli batter (that is usually overnight) but they turned out to be more flavourful with the added carrots and black pepper.
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Total cook time: 1 hour + (1 hour soak)
Servings: 12 idlis
- 60 gms broken wheat (daliya)
- 50 gms urad daal
- 40 gms rice flour
- 2 tbsp flattened rice (poha)
- 1 tsp fenugreek seeds
- 2 tbsp fuit salt (eno)
- 1 tbsp yogurt
- 1 carrot (grated)
- 1 tsp black pepper
- Salt to taste
- Oil/Ghee to coat the moulds
- Soak the urad daal with the flattened rice (poha) and fenugreek seeds and soak the broken wheat separately for about 1 hour.
- After an hour, drain the water from each of the soaked components.
- Boil water in a steamer and get it ready for steaming the idlis.
- Blend the urad daal, flattened rice and fenugreek seeds first.
- Once the above mixture is blended, add the broken wheat and blend together.
- Finally, add the rice flour, yogurt, salt and pepper and blend to form a thick paste like mix.
- Transfer to a bowl and add the grated carrot to the mixture.
8. Next, add the fruit salt to the mixture and mix. The mixture should become light and airy.
9. Grease the idli moulds with oil.
10. Fill the moulds with the batter for cooking the idli.
11. Transfer the moulds to the steamer and steam on medium heat for 20-22 minutes.
12. Remove the mould and let the idlis cool before demoulding them.
13. Serve with coconut chutney (Check out our coconut chutney recipe here!) or enjoy on its own!
Hope you enjoy this!