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Idli is one of my and my family’s favourite South Indian food item and I have already posted the recipe of an Idli in my previous post.
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This time, I have tried a variation of an Idli, in which instead of regular rice, I have used Wheat Sooji. Urad dal and methi dana / fenugreek seeds are rest of the components of the Idli.
As I am using Wheat Sooji here, I have given it a name Wheat Sooji Idli.
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This is one another addition to my idli list.
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EQUIPMENTS NEEDED :
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(1) Stone Wet Grinder or Indian Mixer Grinder (I used the Indian Mixer Grinder)
(2) Idli Steamer
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INGREDIENTS :
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(1) 125 gms of Urad dal (Whole Skinless Black gram / Split Skinless Black gram)
(2) 250 gms of Wheat Sooji
(3) 25 Methi dana / Fenugreek seeds equals to two pinch
(4) 1 teaspoon of Salt or as per taste required
(5) Water for grinding
Here are the pictures of the ingredients used.
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METHOD :
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SOAKING :
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(1) Take 125 gms of Urad dal along with 25 Methi dana / Fenugreek seeds in a utensil as shown.Â
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(2) Wash it until the water runs clean.
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(3) Now once it is washed, add water and soak Urad dal for 4-6 hours.
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(4) After the completion of 4-6 hours, drain the water from the utensil and you will get soaked Urad dal (With Methi dana).
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STEAM THE WHEAT SOOJI:
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(1) Spread a Muslin Cloth or a big cotton cloth as shown in the figure. On that, in the centre, pour the 250 gms of Wheat Sooji.
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(2) Tie a knot with a string as shown in the figure. The string material is also of a cotton cloth.Â
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(3) Take an Idli Steamer as shown below.
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(4) Fill the Idli Steamer with water upto a level as shown in the same figure.
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(5) Then place this tied Wheat Sooji on the idli stand inside the idli steamer as shown in the figure.
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(6) Cover the lid of the idli steamer and steam for 10 minutes.
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(7) After 10 minutes, turn off the gas flame and allow it to cool down.Â
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(8) Take out the bundle of Wheat Sooji from the steamer and keep on a table. Open the string and see that it looks like this.
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(9) Break the lumps of the Sooji formed due to steaming with the help of a spoon and spread them as shown in the figure. Let the Wheat Sooji cool down.
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Once cooled, they can be used during the further process as given below.
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GRINDING :
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(1) Take the soaked Urad dal in a grinding jar of an Indian Mixer Grinder.
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(2) Add 50 ml of water to it.
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(3) Grind until very smooth paste is formed along with bubbles as shown.
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(4) To this add the steamed Wheat Sooji.
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(5) Add 350 ml of water and 1 teaspoon of Salt or as per taste required.Â
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(6) Grind for 3-5 seconds only to mix the Wheat Sooji with the Urad dal so as to blend them together.
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(7) Transfer the batter from the grinding jar into another utensil.
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If you grinding jar does not have enough space to hold 350 ml of water, then add 150 ml of water and do the grinding for 3-5 seconds and later after transferring the batter into another utensil, you may add remaining 200 ml of water and mix well.
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(8) Here is the picture of the batter after grinding. And a video that shows the consistency of the batter.
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FERMENTATION :
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(1) Make sure the utensil in which we took the batter is large enough.
This is because, we will be keeping the batter to ferment overnight (about 8 hours)
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(2) When the batter ferments, it rises and we need that space in the utensil to allow the batter to rise and not overflow from the utensil.
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I am sorry I don’t have the picture of the fermented batter.
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STEAM THE IDLI :
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(1) Take an Idli Steamer as shown below.
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(2) Fill the Idli Steamer with water upto a level as shown in the figure.
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(3) Grease the moulds of the three idli stands with oil.
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(4) Pour ladleful of Wheat Sooji Idli batter in each of the moulds.
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(5) Place the Idli stands in the steamer and turn on the gas stove.Â
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Cover the lid of the idli steamer.
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(6) Allow the idli to get steamed for about 15-20 minutes.
After 20 minutes, I turned off the gas stove.
Allowed the idli stand to stay for another 10 minutes.
After that, open the lid.
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(7) Take a fork and prick it into the idli and if it comes out clean, it would mean that the idli is cooked.
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(8) The soft, porous and fluffy idlis are ready. Here is the image of the cooked idlis.
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(9) Scoop out the idlis using a spoon.
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(10) Serve hot with Sambar. I have shown Mooli (Radish) Sambar in the picture. You may use any vegetable Sambar.
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You may also serve it with Coconut Chutney. I am sorry I don’t have picture with the same. You may however refer to the recipe of Coriander Coconut Chutney (Green Chutney) by clicking on the link below.
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