Dalia Idli

Daliya idli in Marathi Time: Prep time-20 minutes (excludes soaking time)| Cooking time- 35 to 40 mi...

Daliya idli in Marathi

Time: Prep time-20 minutes (excludes soaking time)| Cooking time- 35 to 40 minutes
Serves: 13 to 15 medium idlis.

daliya idli, daliya recipe, daliya sheera, dalia idli recipe, marathi breakfast, indian breakfast recipe, healthy breakfast

Ingredients:
1 cup Daliya
2 cups hot water
For Tempering: 1 tbsp Oil, 2 pinches mustard seeds, 2 pinches Hing,
2 green chilies and 4 to 5 curry leaves, finely chopped
1/2 tsp Urad dal, 1/2 tsp Chana dal
1 tsp Ginger, grated
1/2 cup plain Yogurt, (preferably sour tasted)
Salt to taste
1 tsp Eno fruit Salt
Idli stand
Idil Cooker or normal pressure cooker

Method:
1) Soak daliya in hot water for about 4 hours. After 4 hours, drain and save the excessive water (Tip 1). No need to squeeze out the water. Grind soaked dailya to a semi-fine paste.
2) Heat oil in a small pan. Add chana dal and urad dal. Saute until color changes to pink. Then add mustard seeds, hing, chopped green chilies and curry leaves. Pour this Tadka to ground daliya.
3) Add yogurt, ginger and salt to taste. Mix well. The consistency should be same like Rice Idli batter. If the batter is too thick, add little saved water to adjust the consistency.
4) Add water in cooker upto 2 and 1/2 inches from the bottom. Put the pressure cooker on high flame. Grease the Idli stand with little oil
5) Divide the batter into 2 equal portions (tip 6). Add 1/2 tsp Eno fruit salt in one portion. Mix with a spoon and start filling Idli molds with batter.
6) Once water in pressure cooker starts boiling, put the Idli stand inside. Close with the lid. Remove the weight, if using normal pressure cooker.
7) Steam cook for 12 to 15 minutes. Turn off the heat and let it rest for 7 to 8 minutes.
8) Then remove the Idlis with sharp edged spoon (Tip 2). Again add water in the pressure cooker and make second batch of Idli as per the above method.

Tips:
1) Use this water to make sambar. It does not affect the taste.
2) These idlis are made of daliya (unpolished cracked wheat). Hence, they don't become very spongy and light like normal rice idlis. Remove the Idli stand 10 minutes after turning the gas off. Let it sit outside for few minutes. Then remove idlis with a spoon.
3) These idlis are little grainy. Therefore, make some sambar alongwith chutney.
4) Its a good breakfast alternative for diabetes patients who want to avoid Rice in there diet.
5) Add some vegetables like carrot, peas to the idli batter to make it more tasty and healthy.
6) My Idli stand has only 9 compartments. Therefore, I had to divide the batter into 2 equal portions. If your Idli stand has 12 or 16 compartments, then you can make the idlis in one batch.

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Post a Comment Default Comments

  1. hello
    today i tried this .. it was awesome :) :) but here i have 1 tips for this recipe that if we mix Rava into this it become superb!!!!
    Thanks
    Sangeeta

    ReplyDelete
  2. Hi Sangeeta thanks for leaving comment

    Adding rava is a nice idea.

    ReplyDelete
  3. Hi Vaidehi! Thanks for this innovative recipe. I will be making this recipe today. How much Rava can one add to these proportions mentioned above? (as per the comment by Sangeeta)

    Thanks.

    Kalyani

    ReplyDelete
  4. These turned out quite well today :-) and soft too, not sure how. Maybe because of more curd? And I'd made it into a fine paste in the grinder by mistake. Anyway, thank you much.

    ~ Kalyani

    ReplyDelete
  5. Hello Kalyani

    These idlis don't become spongy like rice idli. However, they are healthy and can be a good snack item. People who want to include dalia in their diet, dalia idli is an best option.

    After preparing idlis, let them cool in the open air. So that they will become little dry.

    ReplyDelete
  6. Hi Vaidehi, Love your blog! Thank you for sharing your recipes.
    Can this dalia idli batter be saved overnight in the fridge?

    ReplyDelete
    Replies
    1. Hi Biwa

      Yes yo can refrigerate the batter. Next day take the batter out much ahead of time and bring it to room temperature before making idlis. My experience is any type of idli becomes soft and spongy when the batter is fresh. Idlis made from Refrigerated batter doesn't come out well. They become flat and heavy.

      Delete

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