Brown rice idli

Wash and soak the urad dal, poha and methi seeds in sufficient water for 4-5 hours. Soak brown rice separately in another vessel with enough water for 4-5 hours.

Drain the water from the urad dal, methi seeds and poha. Add them to the wet grinder. Add 1/2 cup of water. Grind to a smooth paste. Add very little water in regular intervals. Grind for 20-25 minutes.

Once the batter becomes smooth, remove them to a vessel. Now add the drained brown rice and grind again for another 20 minutes.

Add water at regular intervals and grind to a smooth paste. Mix both the batters well in the vessel. Close the vessel with a lid and allow it to ferment for 8-10 hours.

Next day, you will find the batter would have raised well. Grease the idli mould with some oil and pour batter and steam cook in a idli cooker for 10 to 12 minutes.

If you are using a pressure cooker, keep the idli stand in the pressure cooker and cover the pressure cooker with its lid. Remove the whistle and steam it for 10-12 minutes.

Let the idlis cool for few minutes before taking them out. Remove the idli moulds and run a butterknife or a spoon and slid through the idlis. Keep the idlis in a warm container. Serve brown rice idli hot with sambar or coconut chutney.