Wheat Flour Idli..Yes, u heard it right..Idli made with wheat flour!! U might be very familiar with wheat rava idli, but many of u havent tried wheat flour idli I think..Even me too trying it for the first tym..The result was supersoft, spongy, fluffy, n of course tasty idlies. Even the dosa made with the same batter was tooo soft, and tastier than the usual instant wheat flour dosa..Certain rcps will giv u a big surprise n happiness when tried, n this one is among those..Definitely try this frnz..
These kind of flour-based idli are very simple to make..Especially if u use the blender usually for grinding, like me, these rcps are great for u..The reason is, u hav to grind only the urad dal, and mix whatever flour u want with it, and allow to ferment..Thats it!! You have your perfectly fermented batter ready to make for the breakfast..How easy is that, isn't it? I have made ragi flour idlis before in the similar fashion, which came out good..So, the idea of wheat flour arose on me, and I tried it the next day itself with eagerness, n wat great results!! I hav planned to make it often!!
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Soaking Time: 3-4 hrs
Preparation Time: 10-15 mins
Fermentation Time: Min 8 hrs
Preparation Time: 10-15 mins
Fermentation Time: Min 8 hrs
Cooking Time: 15 mins
Serves: 8 idlis(approx.)
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INGREDIENTS: [1 cup=240 ml]
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Wheat Flour - 1 cup
Urad Dal(soaked) - 1/4 cup
Fenugreek Seeds(soaked) - 1/2 tsp
Salt - as req.
Water - 1 1/4 cup or as req.
METHOD:
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1. In a bowl, soak the urad dal and fenugreek seeds together for 3-4 hrs. Strain the water, and grind both to a very fine paste by adding little water at a time. I used approximately 1/4 cup water to grind it. Pour this to a vessel.
2. Now, add wheat flour and water little by little to the vessel, and whisk well till there are no lumps, and you get a idli batter like consistency. I used a little more than 3/4 cup water for this.
3. Next, add the salt, and mix well with your clean hands. Close the vessel with a lid, and allow to ferment overnight. I fermented for 9 hrs and you can clearly see the batter has doubled after fermentation. Which means our batter is perfect.
4. Now, slightly mix the batter with a ladle, dont over mix it. Pour the batter on the greased idli moulds, and steam cook for 12-15 mins in medium or high flame. Then remove the moulds, and sprinkle some water over the idlies, and demould after a few mins. DONE!!
Your supersoft, yummy wheat flour idlis are ready to be served!!Make dosas too with the same batter!!Njjoy with ur favorite sides!!
NOTE:
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1. You can also add the water to only the wheat flour at first and make it as a paste, and then add the ground urad dal to it. Both ways are equally effective. But, be careful not to add too much water to the wheat flour, else the batter may become watery after adding the urad dal paste.
2. You can also add little more fenugreek seeds if you want. I added little, since I thought the batter may become bitter because of the wheat flour already. But 1/2 tsp is enough too. You can even skip it.
3. The fermentation time depends on your climatic conditions. But minimum 8 hrs is needed, to a maximum of 12 hrs or even more as required.
2. Now, add wheat flour and water little by little to the vessel, and whisk well till there are no lumps, and you get a idli batter like consistency. I used a little more than 3/4 cup water for this.
4. Now, slightly mix the batter with a ladle, dont over mix it. Pour the batter on the greased idli moulds, and steam cook for 12-15 mins in medium or high flame. Then remove the moulds, and sprinkle some water over the idlies, and demould after a few mins. DONE!!
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| Supersoft Idli |
Your supersoft, yummy wheat flour idlis are ready to be served!!Make dosas too with the same batter!!Njjoy with ur favorite sides!!
NOTE:
------------
1. You can also add the water to only the wheat flour at first and make it as a paste, and then add the ground urad dal to it. Both ways are equally effective. But, be careful not to add too much water to the wheat flour, else the batter may become watery after adding the urad dal paste.
2. You can also add little more fenugreek seeds if you want. I added little, since I thought the batter may become bitter because of the wheat flour already. But 1/2 tsp is enough too. You can even skip it.
3. The fermentation time depends on your climatic conditions. But minimum 8 hrs is needed, to a maximum of 12 hrs or even more as required.
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