Whole wheat grain idly

Written by: 7aumsuvai

Wheat is the most important cereal crop in the world. The health benefits of wheat depend entirely on the form in which you eat it. These benefits will be few if you select wheat that has been processed. During process 40% of nutrient rich parts get removed includes the bran and the germ of the wheat grain. In the process of making 60% extraction flour, over half of the vitamin B1, B2, B3, E, folic acid, calcium, phosphorus, zinc, copper, iron, and fiber are lost. I made idly with this nutrition packed grain and it tasted awesome like our regular idly.

Ingredients: Yields 15 idly

1 cup – Whole wheat grain
1/2 cup – Idly rice / boiled rice
1/2 cup – Whole black gram without skin / Ulunthu
Salt as needed

Preparation method:

Wash and soak whole wheat grain, idly rice and whole black gram each separately for upto 5 hours or overnight.
Grind whole black gram in a mixer grinder to a smooth paste, set aside.Then grind idly rice to a fine paste followed by Whole wheat. Set aside.
Mix everything well together along with required salt. Consistency of batter should not be too thick or too thin(It should be like our regular idly batter consistency). Ferment this flour for at least 5 to 6 hr or until well fermented.
Heat enough water in the idly pot, grease the idly platter with little oil or ghee (for kids) and then take a scoop of batter and fill in the idly platter. Once you see steam from the idly pot, place the idly platter and close it with a lid.
Steam for 9 to 10 mins. Using fork you can check whether it is done or not. If it is done, then remove platter from the pot . Either allow them to cool for 5mins or you can turn over the idly platter and show it in the cold running water.
Remove idly from the platter and transfer it to a hot pack. Spongy whole wheat idly is ready and now serve with sambar, spicy chutney and idly podi.

Notes:

If you are not using this batter immediately after fermentation, then store it in the refrigerator for latter use.
Most important thing is do not ferment this batter for overnight. Whole wheat batter takes very less time to ferment than our regular idly batter. So it is better to check the batter after 4 hrs.
The consistency of the batter is also equally important. If your batter is too thin, then your idly will be flat. If your batter is thick, then your idly will be hard. That is the reason why you should add water little by little by checking the consistency.
You will get spongy idly only when your batter is nicely fermented. You will see lot of small bubbles in your batter and never forget to mix your fermented batter before pouring into the idly platter.