2 cups idli rice
1 cup brown rice
a handful methi seeds
1 cup urad dal
1/2 cup whole urad dal with skin
1/2 cup green gram sprouts
2 tbsp wheat germ
2 tbsp ground flax seeds
Soak the rice, dal and methi seeds separately (you don’t have to soak the sprouts) for about 4-5 hrs
(next time on-I am going to soak it longer)
Grind the dals first along with sprouts, methi seeds, ground flax seeds and wheat germ
Then grind the rice- mix the ground dal and rice together
Add a pinch of salt and let it ferment for 12-24 hrs depending on the temperature (I leave it in the oven)
To make the idlis, you will need an idli stand. Make sure the dough is not too runny (you will need runny dough for crispy dosas)- the dough for idlis is more like the pancake batter or may be even a bit thicker too.
Oil the idli pan (I use sesame oil)- add about a spatula-ful of the dough. Pressure cook it for about 12-14 minutes and you are done!
Serve with pretty much anything you like- the wise guy had made some really YUMMY thakkali thokku (tomato chutney/pickle)- so kept making idlis to polish off the thokku!
In my book- one can never go wrong with idlis and the fact that it allows so much room for experimentation is something that gets me everytime. I am sending this off to Twist the traditional event started and hosted by Satya of My Innovative Kitchen.