INSTANT WHEAT IDLI

The recipe for this idli is almost the same as regular rava idli. The first time I tried making these with instant wheat puttu flour and that turned out well, so this time I tried it with plain wheat flour. This variation turned good but the batter had to be jazzed up a little with seasonings. I even added some sautéed onions to the batter. Here I have served these instant wheat idlis with sambar.

INGREDIENTS:
1. Regular whole wheat flour, 1 cup.
2. Thick sour yogurt, 1/2 cup.
4. Water, 2/3 cup or more depending upon batter thickness.
5. Baking soda, 1/4 teaspoon.
6. Salt, ½ teaspoon.
7. Mustard seeds, ¼ teaspoon.
8. Channa dhal, ½ tablespoon.
9. Broken cashews, ½ tablespoon.
10. Chopped cilantro, ¼ cup.
11. Diced onions, ¼ cup.

PREPARATION:
Fry the wheat flour in a pan under low-to-medium heat for 5 minutes until good smell emanates from the flour and let it cool. Mix the cooled wheat flour, beaten curd, baking soda, salt in a big bowl. Keep adding water until the batter reaches regular idli consistency and there should not be any lumps in the batter. Set it aside for 5 minutes. The batter should be just thick enough to pour into the molds. Meanwhile, heat a small pan with some oil. Once the oil turns hot, add the mustard seeds and let it splutter. Then ad the channa dhal and cashews and fry for a few seconds until they turn golden brown. Remove the seasonings from the pan and add the diced onions to the same pan and sauté for a few minutes until the onions are tender. Add the onions along with the fried seasonings and chopped cilantro to the idli batter and mix everything well. Pour the batter into regular idlis mold and steam for 10 minutes. Once cooled, remove from the mold and serve hot with any chutney or sambar.

Please check out my other low-carb idli recipes:
1. RAGI IDLI

2. OATS AND CRACKED WHEAT IDLI