Another one from the idli repertoire is the wheat idlis. Idli for a South Indian is like pasta for an Italian. These instant idlis are nutritious and delicious. Also, serves as an alternative breakfast food for people with diabetes as it does not contain rice. Quick and prepared in a jiffy, there is no soaking and fermentation process involved like the regular idlis.
Makes 16-20 idlis.
Ingredients:
Wheat flour – 1 cup
Semolina – 1/2 cup
Curds/Yogurt- 1/2 cup
Chopped green chillies -2
Coriander leaves – 1 sprig
Groundnuts roasted and deskinned -1/4 cup
Salt to taste
Turmeric powder – 1/4 tsp
Eno fruit salt – 1 tbsp
Grated carrrot – 1/4 cup
Boiled peas – 1/4 cup
Capsicum- 1/2 piece chopped fine
Water – 1/2 cup
For Seasoning:
Ghee/Oil – 1 tbsp
Mustard seeds – 1tsp
Urad dal – 1tbsp
Curry leaves – 5 to 6
Preparation:
Slightly mash the boiled peas and keep it aside. (I have used frozen peas).
Heat a pan. Add wheat flour to it and roast it on a low flame for 2 -3 minutes. Take it off the heat and cool it. The texture of the wheat flour after roasting should be slighlty coarse (like that of rice flour). Roasting the wheat flour well is the key procedure for this idli but do not roast it until it turns brown in colour as the idlis may turn bitter. Remove the wheat flour and set it aside.
Heat the same pan. Add the semolina and dry roast it well. Keep it aside.
In a mixing bowl, add the wheat flour and semolina. Next add the boiled and slightly mashed peas, grated carrots, fried groundnuts, turmeric powder, salt, curry leaves, coriander leaves, water and yogurt. Adjust the water according to the consistency of the batter. Combine all the ingredients with a whisk. Keep the batter aside for 10 minnutes.
Meanwhile, in a pan, pour oil. When it becomes hot, add mustard. When it splutters, add udad dal and curry leaves. When the dal becomes brown, remove and add this to the batter.
Grease the idli moulds. Before pouring the batter into the moulds, add the eno to the batter. It will start frothing up . Mix well once and pour half ladle into the moulds and steam for 15-17 minutes.
Note: Add the eno just before pouring the batter into the moulds. You cannot store the batter once eno is added, therefore take only the required amount of batter and add eno. If you need more batter to make idlis, add eno again, pour it into moulds and steam.
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