| Steamed rice cake a.k.a Idly is endorsed by many as | | | | be used to grind the above ingredients, but the result |
| the healthiest food one can have as breakfast. With | | | | may not match the output of a grinder. |
| practically no oil or any other fat content in it, it surely is | | | | Bulgar Idly |
| a health conscious delight. | | | | The following recipe is to add wholegrain in the batter |
| The only limitation to the normal white idly is that it has | | | | of Idly and make it more healthy with low GI. |
| high GI and gets digested very fast thereby raising the | | | | Ingredients for Bulgar Idly; |
| blood sugar levels. The wise option would be to include | | | | (For 4 idlies) |
| it in the dinner when the metabolic rate is at the lowest. | | | | - 1 cup of fermented idly batter |
| Or add wholegrain in the preparation of idlies such as | | | | - 1 tbsp of Bulgar (dalia/broken wheat) |
| broken wheat (Bulgar), Ragi and the like, to lower its GI | | | | - 1 tsp of curd |
| and make it a healthy breakfast option. | | | | - salt as desired |
| Ingredients for Normal White Idly; | | | | Method: Soak 1 tbsp of bulgar in the curd for 10 |
| - 3 cups of raw rice or (2 cups of boiled rice and 1 cup | | | | minutes. |
| of raw rice) | | | | Mix in the rest of the ingredients, take an idly mould, |
| - 1 cup of de-husked black gram(urad dal) | | | | grease it lightly with oil. Pour a ladle the above mixture |
| - 1 tsp of fenugreek seeds (optional) | | | | in the moulds. Pour a cup of water in the pressure |
| - Water as required | | | | cooker and keep it on the stove, let the water start |
| Method: I normally mix brown rice in all my rice | | | | boiling. Put the Idly mould in the pressure cooker and |
| preparation, which adds the fiber content and other | | | | steam at high flame for 10 to 12 minutes. Off the flame |
| benefits of wholegrain. Wash the rice and urad dal and | | | | and check the idlies, it should be firm to touch. Take |
| soak it for 3 hours with fenugreek seeds (methi). Grind | | | | out the mould and let it cool before removing the Idlies. |
| the urad dal and methi seeds for nearly 40 minutes in | | | | Serve hot with coriander chutney or any other |
| the grinder or about 30 minutes in a mixie by adding | | | | accompaniment of your choice. |
| water as and when required. Do not make the batter | | | | Note: Bulgar idlies take a little longer time to get cooked |
| too runny. Grind till the urad dal is light and frothy. | | | | than the normal white idly which can be cooked in 7 to |
| Remove from the grinder or mixie and then grind the | | | | 8 minutes. |
| soaked rice for 5-10 minutes till it resembles rawa | | | | Kids Lunchbox: Get small Idly moulds and make small |
| consistency. | | | | size idlies. Add grated carrots or any veggie of your |
| Mix both the ground ingredient in a big vessel, add 1/2 | | | | choice to make it more nutritive and kids friendly. Pack |
| tsp of salt, cover it and keep it aside in a warmer | | | | these with tomato sauce or chutney. |
| place to let it ferment for nearly 15-20 hours. | | | | Combine your nutritional knowledge with cooking skills |
| Note: The softness of idly comes by the method of | | | | and make a healthy living. A little improvisation of the |
| grinding ie. stone grinding Vs mixie. The light and fluffy | | | | traditional dishes can make them more nutritive and |
| texture of urad dal, which is responsible for soft idly, | | | | keep alive the flavors of our tradition as well. |
| comes in the grinder easily. In south of India people use | | | | What other healthy variations you use to your |
| big grinders with heavy stones inside, which makes the | | | | breakfast table? Do share with us. |
| work easy and more perfect. A normal mixie can also | | | | Eat right and stay healthy! |