Bamboo rice Idlis are soft and fluffy. Its taste is extremely super with chutney, sambar, idli podi, onion chutney and any other accompaniment.
How to make Bamboo rice idlis?
The method is the same as the normal idlis we make using idli rice. But these idlis are healthy and nutritional for adults who are suffering in joint pain, paralytic spasms. Hence it is used in various versions of south Indian dishes.
Ingredients:
Bamboo rice 400 gms
Kichdi chamba rice 200 gms
Idli rice 400 gms
urad dal (Jelaebi ulunthu) 200 gms
Fenugreek seeds one spoon
Castor pulses deskinned 8 nos
Adequate water
Salt to taste
Procedure:
Wash Bamboo rice, idli rice and kichadi chamba rice and soak in water for five hours.
Soak urad dal separately with fenugreek seeds.
Grind to a coarse texture.
Collect the batter and mix the salt.
Add adequate water to make idli batter consistency.
Allow to fermenting overnight or more than seven hours.
Mix well and pour the batter over idli moulds.
Steam cook for eight minutes.
Open the lid and collect the idlis in a hot pot.
Repeat the process.
Hot, fluffy idlis are ready to relish with sambar and chutney.
How to make Bamboo rice idlis?
The method is the same as the normal idlis we make using idli rice. But these idlis are healthy and nutritional for adults who are suffering in joint pain, paralytic spasms. Hence it is used in various versions of south Indian dishes.
Ingredients:
Bamboo rice 400 gms
Kichdi chamba rice 200 gms
Idli rice 400 gms
urad dal (Jelaebi ulunthu) 200 gms
Fenugreek seeds one spoon
Castor pulses deskinned 8 nos
Adequate water
Salt to taste
Procedure:
Wash Bamboo rice, idli rice and kichadi chamba rice and soak in water for five hours.
Soak urad dal separately with fenugreek seeds.
Grind to a coarse texture.
Collect the batter and mix the salt.
Add adequate water to make idli batter consistency.
Allow to fermenting overnight or more than seven hours.
Mix well and pour the batter over idli moulds.
Steam cook for eight minutes.
Open the lid and collect the idlis in a hot pot.
Repeat the process.
Hot, fluffy idlis are ready to relish with sambar and chutney.
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