This is another experiment in my kitchen using brown rice. As I am not too comfortable consuming brown rice on its own, I use them in a different form because of its health benefits. If you are a regular reader of this blog, then you may know how I have used them. If you already havent seen, do check them out here.
The idlis tasted the same as when made made with regular idli rice. They were supersoft and spongy and I was delighted because I have never managed to get this softness even in the regular idlis. *I used brown basmati rice.
Soak the udid dal and rice and fenugreek seeds seperately for 6-8 hours. Soak the poha 15 to 20 minutes before you start the grinding in the wet grinder. Grind the udid dal till it is very smooth. This will take around 20 minutes. Remove the ground udid dal paste in a big vessel. Next grind the rice, poha and fenugreek seeds and grind till it becomes a smooth paste(fine semolina like). Combine the udid dal and rice batter. Add salt and mix well. Allow this to ferment at room temperature for 8 hours or overnight. The batter should be thick but of a pouring consistency.(thicker than dosa batter)
Grease the idli moulds with sesame oil. Pour the batter in each mould. Steam them for about 15 minutes. Remove from moulds and serve warm with sambar and chutney.