A Healthier Version Of Traditional Idlies; Made With Antidiabetic Barley Grains, Urad And Fenugreek Recipe by Lakshmi Sridharan Ph D
A Healthier version of traditional idlies; made with antidiabetic barley grains, urad and fenugreek Share its first Cooksnap! Cooking Instructions 25 mins 1 Collect the necessary materials. Place near the cooking area 2 Soak barley, fenugreek and urad in 8 cups of water in a bowl. Soak for 8 hours. I soaked overnight Drain the soaked ingredients, rinse. Get ready for grinding. Grind in an idli grinder or a blnder by adding water little by little. Make a smooth batter with flowing consistency just as you make normally idli batter Make a smooth silky batter. Transfer to a bowl.. Ferment it overnight. Or you may add yeast to the batter and keep it in a warm place. It will ferment in 4 hours. 3 Do not stir the fermented batter. Grease the wells in the idli plate. Fill the wells 2/3 as you always do for idli. Get the idli cooker ready. Have enough water to generate steam. When the water boils, place the idli stand and cook covered. Use HIGH FLAME. After 5-8 minutes ou can smell the cooked aroma. Turn off the stove when you get a cooked smell. After a few minutes open and poke the idli with a stick. The stick will be clean if it is well cooked. Take the stand out. 4 Let it cool, transfer idlis to a serving bowl. Made 16 idlis. Soft delicious nutritious idlis are ready to enjoy. Always taste it.. Serve hot with sambar, chili powder, or chutney. The chili powder I made was a mixture of nuts, walnuts, sesame seeds, black sesame seeds, pepper and chili powder. I like Idlies with chili powder you may sprinkle chili powder on the top 1 Collect the necessary materials. Place near the cooking area 1 Collect the necessary materials. Place near the cooking area 2 Soak barley, fenugreek and urad in 8 cups of water in a bowl. Soak for 8 hours. I soaked overnight Drain the soaked ingredients, rinse. Get ready for grinding. Grind in an idli grinder or a blnder by adding water little by little. Make a smooth batter with flowing consistency just as you make normally idli batter Make a smooth silky batter. Transfer to a bowl.. Ferment it overnight. Or you may add yeast to the batter and keep it in a warm place. It will ferment in 4 hours. 2 Soak barley, fenugreek and urad in 8 cups of water in a bowl. Soak for 8 hours. I soaked overnight Drain the soaked ingredients, rinse. Get ready for grinding. Grind in an idli grinder or a blnder by adding water little by little. Make a smooth batter with flowing consistency just as you make normally idli batter Make a smooth silky batter. Transfer to a bowl.. Ferment it overnight. Or you may add yeast to the batter and keep it in a warm place. It will ferment in 4 hours. 3 Do not stir the fermented batter. Grease the wells in the idli plate. Fill the wells 2/3 as you always do for idli. Get the idli cooker ready. Have enough water to generate steam. When the water boils, place the idli stand and cook covered. Use HIGH FLAME. After 5-8 minutes ou can smell the cooked aroma. Turn off the stove when you get a cooked smell. After a few minutes open and poke the idli with a stick. The stick will be clean if it is well cooked. Take the stand out. 3 Do not stir the fermented batter. Grease the wells in the idli plate. Fill the wells 2/3 as you always do for idli. Get the idli cooker ready. Have enough water to generate steam. When the water boils, place the idli stand and cook covered. Use HIGH FLAME. After 5-8 minutes ou can smell the cooked aroma. Turn off the stove when you get a cooked smell. After a few minutes open and poke the idli with a stick. The stick will be clean if it is well cooked. Take the stand out. 4 Let it cool, transfer idlis to a serving bowl. Made 16 idlis. Soft delicious nutritious idlis are ready to enjoy. Always taste it.. Serve hot with sambar, chili powder, or chutney. The chili powder I made was a mixture of nuts, walnuts, sesame seeds, black sesame seeds, pepper and chili powder. I like Idlies with chili powder you may sprinkle chili powder on the top 4 Let it cool, transfer idlis to a serving bowl. Made 16 idlis. Soft delicious nutritious idlis are ready to enjoy. Always taste it.. Serve hot with sambar, chili powder, or chutney. The chili powder I made was a mixture of nuts, walnuts, sesame seeds, black sesame seeds, pepper and chili powder. 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