Brown Rice Idli

Method

1. 1

   Soak brown rice: Wash 2 cups brown rice. Soak in water for 8-10 hours — it needs longer soaking than white rice due to the bran layer.

2. 2

   Soak urad dal: Separately soak half cup urad dal for 4-6 hours.

3. 3

   Grind urad dal: Grind soaked urad dal with cold water to a very smooth, fluffy and airy batter. Transfer to a large vessel.

4. 4

   Grind brown rice: Grind soaked brown rice with water to a slightly coarser batter.

5. 5

   Combine and ferment: Mix both batters together. Add salt and mix well. Ferment overnight — brown rice batter may need longer fermentation than white rice.

6. 6

   Grease moulds and prepare steamer: Grease idli moulds. Bring steamer to a full rolling boil.

7. 7

   Fill moulds: Ladle batter into moulds three-quarters full.

8. 8

   Steam: Steam covered for 12-15 minutes.

9. 9

   Check doneness: Toothpick comes out clean. Brown rice idli has a beige colour and slightly denser texture.

10. 10

    Serve: Brown rice idli is more nutritious with higher fibre. Serve with coconut chutney and sambar.