Brown Rice Idli | Healthy and Soft Idlis

                                          Idlis are an indispensable part of a typical South Indian breakfast menu {and of course our favorite weekend brunch too!}.. Some of the idlis i make often from my Variety Idlis! list includes Rava IdliOats Idli and Cucumber Idli as they are instant ones.. No pre-planning, soaking, etc and still we get to eat idlis whenever we want.. All said, i still love idlis made the regular way.. So when Sheelakka posted her version of Mallige Idlis {You can check my version with idli rava here}, i just had to try it!

                                         As planned for a weekend breakfast , i went to soak for the idlis.. And what do i see?? My white poha had got over and all that remained was a packet of brown ones.. I was stuck now… Mallige idlis are supposed to be super white and if i used the brown poha, they would turn brown.. Suddenly got this idea! Why not use all whole ingredients and brown rice to make a healthy Brown idli…. Wow! Was so happy and could not wait for the next day to gobble the idlis.. 

                                             And as you can see, they came out really well and we enjoyed it dipping into the chutney.. Though my hubby’s aunt makes brown rice idlis, i never had the courage to try them out.. Now that we loved it, i am dumping white rice and making brown idlis only… You too do try them… Happy and Healthy Cooking!!

          Thanks Sheelakka for your recipe which inspired me to make these healthy idlis!

Health Benefits of Brown Rice: Excellent source of Manganese for energy production and Anti Oxidant Protection, Fiber rich food leading to weight loss, Rich in Selenium which reduces the risk of colon cancer, Lower Cholesterol,Significant Cardiovascular benefits for post menopausal women,Reduces risk of metabolic syndrome..
Info source: whfoods


Ingredients: {Makes around 18 to 20 idlis}
3 Cups Brown Rice {I used Matta Rice}
2 Cups Brown Poha / Beaten Rice / Flattened rice {thin/thick variety}
1 Cup Whole Urad / Black gram {without skin removed}
Salt to taste

Notes as per the original recipe:
1. 2 Cups of Poha can be substituted with 1 Cup of Cooked rice + 1 Cup Poha..
2. You could also use regular idli rice, white poha and skinned whole urad {gota} too instead..

1. Soak the brown rice and whole urad separately for 5 to 6 hours..

2. Grind the whole urad with little of the soaked water to a smooth paste.. Pour in a wide bowl..

3. Grind brown rice with little water coarsely first.. Add washed {if using thin or soaked for 10 mins if thick} poha to this mixture and grind till it forms a paste of consistency just short of smooth..

4. Mix both the batters well adding salt with hands to kick start fermentation..

5. Keep in a warm place for 8 hours or overnight..

6. While making idlis, grease the idli molds with little oil and fill it with the batter..

7. Steam for 15 to 20 mins or till the surface of the idlis look cooked..

8. Allow it to cool.. Remove the idlis using a knife or spoon..
Serve hot with Chutneys of your choice!
Note: If planning to make dosas the next day with leftover batter, add around 1/4 Cup semolina/rava to 1 Cup batter and make dosas..

Hello, I am Mitha.Join me in my journey of healthy eating with my foodie of a husband and an equally foodie toddler. This site is a collection of recipes that we loved so much that we had to share it. Enjoy cooking with these healthy-easy-delicious recipes!

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