Buckwheat Idli is a soft, fluffy, nutritious ,steamed and healthy breakfast or snack to enjoy. Enjoy it with some sambar and chutney, or on its own with some chutney and ghee drizzled over it. Or, you can stir fry them with some podi masala or spice powder.
FOR BUCKWHEAT IDLI:
- 1 cup roasted or unroasted buckwheat groat
- ½ cup urad dal
- 1 tsp salt
- ¼ tsp fenugreek seeds
- some oil or ghee for smearing
- 2 cups coconut chutney
FOR PODI IDLI:
- 15 mini idlis or cut large ones into small pieces
- 2 tbsp Podi Masala
- 1 sprig curry leaves
- 2 tbsp grated fresh coconut
- 2 tbsp ghee
SOAKING BUCKWHEAT, URAD DAL AND FENUGREEK SEEDS:
Wash urad dal and buckwheat groat separately.
Soak buckwheat groat and lentils separately in normal room temperature water. Avoid using chlorinated water. Use filtered water.
Add fenugreek seeds to the lentil for soaking.
Soak the buckwheat and urad dal for 6-8 hours.
PREPARATION AND FERMENTATION OF THE BATTER:
Drain out the water but save it. You will need it to grind the buckwheat and urad dal.
Grind the urad dal first using about ½ cup soaked water. The paste should be smooth.
Remove the paste into a big bowl.
Add the soaked buckwheat into the blender jug. Add about ¾ cup of soaked water and grind to a paste which is slightly coarse but not too coarse.
Add the ground buckwheat to the urad dal paste.
Add salt and mix the batter well.
Cover the bowl with a lid and put it away in a warm place to ferment for 8-12 hours or overnight.
Rate of Fermentation will depend on the weather. The batter ferments faster in warm weather.
Leave it in the oven or geyser cupboard if your place is cold.
The fermented batter will be about double or triple in size and will appear fluffy with air bubbles.
STEAMING THE IDLI:
Lightly smear the idli mould with oil or ghee.
Add enough water in the steaming pan. (it should not touch the bottom idli tray).
Let the water become hot. In the meantime spoon about 1-1½ tablespoon full into each greased mould.
Lower the stacked tray into the idli steaming pan.
Shut it with the lid and let the idlis steam for 10 minutes.
Remove the stack of trays.
Let the idlis cool for 4-6 minutes. Using a butter knife or small spatula remove the idlis from the mould.
Repeat with the remaining batter.
Serve hot idlis with coconut chutney and sambar.
PREPARATION OF PODI IDLI:
Heat ghee in a wide pan over medium heat.
Add curry leaves and coconut. Stir fry for a few seconds till you get the aroma of coconut.
Add the podi masala and mix well.
Immediately add the idlis. Keep on mixing it gently till the idlis get coated with the masala.
Serve immediately with some chutney and sambar or just with chutney.
- With the above quantity I was able to make 12 big idlis and 15 mini ones.
- Add salt to the batter before fermentation. Salt helps fermentation.
- It is believed that the soaked water contains lactic acid bacteria which is essential for fermentation.
- Over steaming the idlis will make them hard. Its best to set a timer and steam them for for 10 minutes for normal size ones and 5 minutes for the mini ones.
- Use steel or silicon bowls or cups to steam idli in a steamer if you do not have an idli steamer.
- Every household have their own unique recipe for the sambar and chutneys. No two preparations will taste the same.
- There are so many varieties of chutneys that can be served with idlis.
- I like to leave the sambar slightly watery as the idlis tend to soak up the sambar.