Need To Have
- Cracked Wheat - 2 + 1/2 cups
- Curd - 2 cups
- Spinach - chopped 2 cups, packed
- Ginger - 1 tablespoon, grated
- Chana Dal - 1/4 cup
- Mustard Seed - 1/2 teaspoon
- Cumin Seeds - 1 teaspoon
- Asafoetida - 1/4 teaspoon
- Curry Leaves - 1 sprig
|Roast the Cracked Wheat|
|Saute the spinach and the chana dal|
|Add it to the soaked cracked wheat|
|Pour the batter in idli moulds|
Soak the chana dal in water for an hour. Roast the cracked wheat in a little oil and soak it in the curd and a cup of water for 45 mins to an hour. Heat oil, add the mustard and the cumin seeds, once they stop spluttering, add the asafoetida and the curry leaves. Now add the drained chana dal, stir for a minute or two and add the spinach, salt and grated ginger, mix well for a couple of mins. Remove and add this to the soaked cracked wheat, mix everything well, the batter should be thick like rava idli batter. Pour this into idli moulds and steam them for 20 mins. Enjoy them warm with the chutney of your choice, we had ours with Peanut Mint Chutney.
Sending them off to Vardhini of Zesty Palette to take part in the New "U" event.
Also sending it to Krithi's Kitchen for the Wholesome Wholegrain Cooking event she is guest hosting for Sanjeeta.
Use the very fine variety of cracked wheat to make these idlis.
Wait for a couple of mins before removing the cooked idlis from the idli mould.
I used frozen spinach, you can use fresh or for people in India you can try with other keerais too.