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Friday, February 8, 2013

'Wheat Dalia' Idlis

After the "Oatlis OR Oats Idli" (http://my-kitchens-aroma.blogspot.com/2011/09/fusion-cuisine-oatli-oat-idlis.html) , the " Ragidlis OR Ragi Idli "(http://my-kitchens-aroma.blogspot.com/2012/08/nutritious-and-delicious-ragidlis-ragi.html), the "Brown Rice Idlis"(http://my-kitchens-aroma.blogspot.com/2012/12/brown-rice-idlis-and-dosa.html) and the "Masala Corn stuffed Brown Rice Idlis" (http://my-kitchens-aroma.blogspot.com/2013/01/masala-corn-stuffed-brown-rice-idlis.html)....here comes another one!!!

Wheat Dalia Idlis!!!!!

Couple weeks ago..when I posted my "Brown Rice Idli" recipe on a facebook forum "Bon Appetit'...a fellow member ( Gayatri Tatke )....said she makes "Wheat Dalia Idlis" and they come out 'even softer than our regular idlis". Now..... you know me!! I had to try these ASAP!!!
Loved them!! The color is well...a little "Wheatish"...but you wouldn't miss the Rice in the Idlis!!

2 Cups Wheat Dalia (Cracked wheat-I had the coarse variety)
1 Cup Urad daal

1) Soak 1 cup urad daal and 2 cups wheat dalia for 8 hrs separately.( I soaked it in the morning and ground it at night) Grind into fine paste and let it ferment overnight. I warm the oven on 'warm' for 5 mins and then keep the batter in the Oven and TURN IT OFF.
After fermentation add salt to the batter.
2) Spray the Idli stand/mold with non stick cooking spray
3) Steam for 20 mins
4) Serve hot along with Sambar/Coconut Chutney/ Spicy Powder Chutney
Sambar and Chutney Recipes:

Spicy Powder Chutney:
 I bought the MTR "Spiced Chutney Powder" and mixed it with yogurt.( you can mix it in Oil too..but  I prefer yogurt)

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