I have been getting many requests for “No rice” idlis and dosas from my readers who want to avoid rice in their diet being diabetic. As for me, I believe strongly that if you eat whatever your grandparents used to eat, no matter which culture you belong to, you will definitely be eating healthy. But along with that, we need to keep in mind about how active they were with no gadgets to help them. So we need an active lifestyle as well for an overall healthy living (Okay, enough of “gyan” for today 😅).

I happened to try these idlis after making Broken wheat – Mixed dal dosas which is our favorite. They came out so well that I could not wait to share with all of you. It comes out so soft and delicious that you won’t miss rice at all in these idlis. It has an unique flavour due to broken wheat but still very tasty.

Hope you all try and love these idlis too. Happy and healthy cooking! ❤️

It was my birthday on December 8th and I want to share a beautiful collage made by my Amma capturing moments from my childhood. I was born at midnight between 7th and 8th December and that’s why my birthday has always been celebrated by Amma on both these days. Her love for me is my greatest strength and makes me feel that I am precious. Love you a lot Amma ❤️. Thank you for always being there for me. 🙏

After all that nostalgia and some birthday memories 😅, here is the recipe for all of you..

RECIPE:

Ingredients: {Makes about 26 idlis}

2 Cups Broken wheat (Daliya or Gonva khan)

1/2 Cup Urad dal (I use split ones)

1/2 tsp Methi or Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak Urad dal along with Methi for about 4 hours. Wash well and soak broken wheat for about 30 mins. Now drain water from both.

2. Grind Urad dal- Methi mixture with about a Cup of water to a smooth paste. Pour into a large steel vessel.

3. Grind broken wheat with about 1/2 Cup water just slightly and not completely so that it just crushes down yet have that semolina or rava kind of consistency. Mix it with the Urad dal batter.

4. Cover and keep it at room temperature for about 8 hours or overnight for the batter to ferment. Might take longer in cold weathers.

5. Add to idli molds and steam for about 20 mins or till a knife inserted in the center of the idli comes out clean.

6. Allow to cool completely and then remove from the idli molds. Serve with a chutney of your choice.

Notes:

* Since these idlis don’t contain rice, they are very soft. You need to wait for it to cool completely to remove from the idli molds or else it might break off.

* I use Patanjali brand of Broken wheat or Daliya.

* Don’t make the batter very watery. It needs to be slightly thick just like regular idli batter to get perfect idlis.

* Don’t grind the broken wheat completely. Just pulse to get it to semolina or rava consistency.

* I make Peanut Chutney with these idlis. To make this chutney, fry about 2 Tbsp de-skinned peanuts along with 3 to 4 red chillies in little oil. Cool and grind along with 3/4 Cup Coconut, a pinch of Hing and 1 tsp Tamarind paste, salt and water to a smooth paste. I don’t add seasoning to my chutney as my daughter does not like mustard seeds. You can season with mustard seeds and curry leaves.

* You can also try this Urad dal – Moong dal Idli which is also without rice. You can make dosas too with this batter.

* These “no rice” Broken wheat – Mixed dal dosas also come out really delicious.