February 12, 2016

How to make Idli without Urad Dal? / Fenugreek Idli / Venthaya Idli

      Urad Dal Price is hitting the roof nowadays. Want to prepare Fluffy and Spongy Idlis without Urad Dal? This Recipe uses Fenugreek instead of Urad Dal but achieves similar Fluffy and Spongy Idlis. During Summer Season, it is good to have Fenugreek in your diet. Fenugreek Idli is tasty way to add Fenugreek to your diet.

Recipe Cuisine : South Indian | Recipe Category: Breakfast Yields: 25-30 idlis
Soaking Time: 3 hrs | Preparation Time: 5 mins  | Cooking Time: 10 mins |

Parboiled Idli Rice
2 cups
Fenugreek Seeds / Venthayam
2 tbsp
Fermented Leftover Idli Batter
½ cup
As required

1. Wash and soak the rice and fenugreek seeds together for 2-3 hours.
2. Then grind them into a fine paste (not too fine) with enough water using mixie or grinder.
3. Then transfer the batter into a bowl, add the leftover idli batter and salt. Mix them well and allow it to ferment for 6-8 hours or till the batter becomes fluffy. Add more water if you need.
4. Now the idli batter is ready to make idli.
5. Grease the idli plates with oil and pour ladle full of idli batter and steam cook for 10 mins.
6. Remove from the flame and allow it to cool down or apply water to the back side of the plates.
7. Use the spoon to scoop out the idli from the plate and serve.
8. If you are using the idli pot, drape the vessel with damp cloth and pour idli batter into the cups, steam cook for 10 mins.
9. Sprinkle the water on the cloth and then remove the idli.
       Serve the idli with coconut chutney or sambar.
                             Check out my other 12 Idli varieties here.


Anonymous said...

Ur page is amazing....
Can we use this batter for dosa also

Kurinji said...

@Anonymous: yes, you can make dosai with this battter.

Unknown said...

What is left fermented idli batter ..how to prepare it

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