Whole Wheat Idli

"Whole Wheat Idli is a nutritious and healthy breakfast recipe. Soft and spongy wheat idli is easy to make and taste absolutely delicious."

I have made many version of idli in this blog. This recipe is a delicious and nutritious idli made using whole wheat. I never thought that making whole wheat idlies is easy and you get perfect soft idlies.

Check out Wheat Rava Idlies & Instant Rava Idli

TIPS & TRICKS FOR WHEAT IDLIES

1. Soak the grains for at least 4 to 5 hours.
2. Grind the urad dal in a blender till smooth and fluffy. Add little water at a time and keep mixing and keep grinding. Don't add too much water.
3. Grind urad dal till it gets light and fluffy which results in soft idlies.
4. You can grind them in a wet grinder instead of blender.
5. I usually soak the grains in the morning and grind the grains at night. Then leave to ferment overnight and use the batter the next day.
6. Grind the grains by adding very little water, the batter has to be little thick for soft idlies.
7. I used a traditional cloth idli steamer for steaming the idlies. If you are using regular idli cooker, grease the plates with little oil and steam cook.
8. Store the idlies in a hot box to keep them warm.

SERVINGS SUGGESTIONS

This wheat idlies can be served with

• Chutneys
• Sambar
• Onion Tomato Kotsu
• Tomato Chutney
• Coconut Chutney
• Onion Chutney

STORAGE SUGGESTIONS

• Cooked Idlies can be stored in fridge for upto 2 days. Warm them in microwave or steam cook them in steamer and serve hot.
• Leftover idlies can be kept at room temp for 10 to 12 hours.
• Store the batter in fridge for upto 3 to 4 days.

USAGE

The same batter can be used to make dosa too.

If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.

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Whole Wheat Idli Recipe

Healthy and highly nutritious whole wheat idli can be served with chutney, sambar. The idlies are super soft and spongy and is rich in fibre.

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Prep Time: 15 minutes minutes

Cook Time: 12 minutes minutes

Fermenting & Soaking Time: 14 hours hours

Total Time: 14 hours hours 27 minutes minutes

Servings: 8 servings

Ingredients

• ▢ ½ cup Whole Urad Dal
• ▢ 1 cup Whole Wheat
• ▢ ½ cup Idli Rice
• ▢ 1 tsp Fenugreek Seeds
• ▢ Salt as needed

Instructions

• ▢
  Wash and soak urad dal and fenugreek seeds separately for 5 hours.
• ▢
  Wash and soak rice and whole wheat in a bowl for 5 hours.
• ▢
  Grind dal in a blender adding very little water at a time and grind till fluffy and light. Don't add too much water. Add little water at a time. Remove this to a bowl.
• ▢
  In the same blender, add rice and wheat and grind till smooth.
• ▢
  Add this to the urad dal, add salt and mix well till combined.
• ▢
  Now cover and leave this to ferment for 8 hours or overnight.
• ▢
  Now mix it gently.
• ▢
  Spoon this into idli moulds. Steam for 10 to 12 mins.
• ▢
  Remove and serve.

Video

Notes

1. Soak the grains for at least 4 to 5 hours.
2. Grind the urad dal in a blender till smooth and fluffy. Add little water at a time and keep mixing and keep grinding. Don't add too much water.
3. Grind urad dal till it gets light and fluffy which results in soft idlies.
4. You can grind them in a wet grinder instead of blender.
5. I usually soak the grains in the morning and grind the grains at night. Then leave to ferment overnight and use the batter the next day.
6. Grind the grains by adding very little water, the batter has to be little thick for soft idlies.
7. I used a traditional cloth idli steamer for steaming the idlies. If you are using regular idli cooker, grease the plates with little oil and steam cook.
8. Store the idlies in a hot box to keep them warm. 

SERVINGS SUGGESTIONS

This wheat idlies can be served with

• Chutneys
• Sambar
• Onion Tomato Kotsu
• Tomato Chutney
• Coconut Chutney
• Onion Chutney

STORAGE SUGGESTIONS

• Cooked Idlies can be stored in fridge for upto 2 days. Warm them in microwave or steam cook them in steamer and serve hot.
• Leftover idlies can be kept at room temp for 10 to 12 hours.
• Store the batter in fridge for upto 3 to 4 days. 

USAGE

The same batter can be used to make dosa too.

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Pictorial:

1)Take urad dal in a bowl

2)Add in fenugreek seeds. Wash this and soak in water.

3)In a separate bowl, take wheat and rice.

4)Soak both of this in water for 5 to 6 hours.

5)Take urad dal in a blender.

6)Add very little water and grind till fluffy.

7)Take rice and wheat in the same blender and grind.

8)Add this into the urad dal mix.

9)Add salt and mix well.

10)Set aside covered to ferment overnight.

11)Now the batter is fermented. See those bubbles it is light and fluffy.

12)Pour the batter into idli moulds. I used cloth idli plates. If you are using steel, grease the plates with oil and use.

13)Cover and steam for 10 to 12 mins.

13)Unmould.

14)Serve

15)Enjoy