Fenugreek, a staple in Indian cooking has many health benefits. It is good for controlling body heat and removing toxins. It is also the best food and medicine for managing diabetes.
Last night I made Fenugreek(Vendhayam in tamil) Idli for dinner. Fenugreek is the key ingredient in this idli which gives the color, taste and texture to this one.
Ingredients:
Idli Rice - 4 cups (250 ml cup)
Fenugreek seeds - 2 heaped tbsp ~ a handful
Urad dhal - 1 1/2 tbsp
Salt - to taste
Method:
Wash all the ingredients and soak in water for min of 4-6 hrs. I soaked it overnight. Grind to a smooth batter with required quantity of water. When done, mix with salt, about 2 - 3 tbsp. The batter should be thicker than pouring consistency, similar to idli batter. Allow it to ferment in a warm, draft-free place until it raises up to about double its quantity. 8 hours is good for warmer countries but it might take anywhere from 16-24 hours in colder climates. When the batter is fermented, grease the idli moulds with oil and steam until done, about 10 minutes (a toothpick inserted should come out clean). Serve hot with paruppu chutney.
Last night I made Fenugreek(Vendhayam in tamil) Idli for dinner. Fenugreek is the key ingredient in this idli which gives the color, taste and texture to this one.
Ingredients:
Idli Rice - 4 cups (250 ml cup)
Fenugreek seeds - 2 heaped tbsp ~ a handful
Urad dhal - 1 1/2 tbsp
Salt - to taste
Method:
Wash all the ingredients and soak in water for min of 4-6 hrs. I soaked it overnight. Grind to a smooth batter with required quantity of water. When done, mix with salt, about 2 - 3 tbsp. The batter should be thicker than pouring consistency, similar to idli batter. Allow it to ferment in a warm, draft-free place until it raises up to about double its quantity. 8 hours is good for warmer countries but it might take anywhere from 16-24 hours in colder climates. When the batter is fermented, grease the idli moulds with oil and steam until done, about 10 minutes (a toothpick inserted should come out clean). Serve hot with paruppu chutney.
Fenugreek Idly sounds delicious.
ReplyDeletevendhayam makes idli's soft and yours sure does look soft!
ReplyDeleteNice and yummy looking idlis krithi, thanks for sending them to my event..
ReplyDeletelooks great ? What is idly rice .. can we make it with any other rice .. like basmati ?
ReplyDeletewww.kankanasaxena.net
@Kankana - Idly rice is boiled rice (rice boiled with husk before pounding to get the white part out). Basmati rice or sona masoori rice is raw rice and is removed from husk soon after it is reaped. Generally if we make idlies and dosas with idli rice, idlies comes very soft, and dosa very crispy. We can also make this with basmati rice, which would be good, but the taste bit different.
ReplyDeleteSorry for the long reply :)
Looks soft and delicious! Thanks for sharing it!
ReplyDeleteI came across your site from the foodieblogroll and I'd love to guide Foodista readers to your site. I hope you could add this fenugreek widget at the end of this post so we could add you in our list of food bloggers who blogged about fenugreek recipes,Thanks!
ReplyDeleteIdli's look very spongy and soft..First time on your blog..Lovely space and a very yummy recipe collection..
ReplyDeleteG
http://ensamayalarangam.blogspot.com
Healthy idly Krithi,looks super soft and great..
ReplyDeletewowww ... thts a very healthy version ... looks yummy
ReplyDeleteidli looks very soft....
ReplyDeleteFenugreek idle never heard looks yummy want to have it now as my breakfast can u fed-ex me some ha ha just kidding........
ReplyDeletehave heard about this from my mom-in-law, but yet to make it ; good one !
ReplyDeleteThanks everyone for visiting!
ReplyDelete@Harika - would definitely invite you over if you are living near me :)
@Alisa - I added the fenugreek widget from foodista.. thanks!
lovely delicious and soft idlis.
ReplyDeleteLooks yummy,not to forget the chutney.
ReplyDeleteThis looks lovely kirthi....good going.
ReplyDeleteReva
Looks fluffy and tempting
ReplyDeletehttp://shanthisthaligai.blogspot.com/
Idli are fluffy and look very soft! Adding fenugreek to idli is new to me
ReplyDeletehttp://www.myspicykitchen.net
I love all kind of chutney, and it is very nice and new one for me.
ReplyDeleteLooks very nice and yummy!
ReplyDeletePadhuskitchen
the idli looks very soft tasty and deliciously tempting.
ReplyDeleteThese idlis are looking so inviting and mouth watering. I wud luv to try your expert version of the idlis. Thanks for visiting my blog, will come back to see ur more posts... !!!
ReplyDeletei tried your Vendhaya dosai, it came out really good you know(actually am studying in UK and i never tried cooking in India before, lol), loads of thanks to you..
ReplyDelete___________________________________
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Madam I thought vendaya iddli is made without urad dhal don't you have such recipe
ReplyDeleteThank you