Buckwheat Idli
by anushoj
Buck wheat is a whole grain which is rich in fiber and protein.
I soaked up 1 cups of buckwheat and didn't think of any recipe....hmm. I was really running out of ideas. I was already running out of time to make breakfast, so I just thought of making idli's out of it, but to my surprise, they turned out so good and fluffy than the usual idlis. I also add some zucchini, sour cream and yogurt. It was yummy and ate is just like that without any chutney or sambar. First I was tensed whether Anush will like it or not....he ate it just like he would eat the normal idli. So this is a winner recipe for me.
Buckwheat Idli recipe - How to make Buckwheat Idli
Preparation Time: Cooking Time: Total Time:
Makes 4 serving
1 cup buck wheat (gehun)
3/4 cup curds (dahi)
1/4 cup sour cream
1 zucchini chopped
1 tsp fruit salt
1/4 tsp oil
salt to taste
- Method
- Wash and soak the buckwheat in enough warm water for 30 minutes to 1 hour.
- In a pan add oil and when it's hot enough add the zucchini and saute it until it become little soft for about 2 to 3 mins.
- In a mixer grind the buckwheat and transfer it to a bowl and add the rest of the ingredients and the sauteed zucchini and mix well and keep aside for about 5 mins, so that the batter rise.
- In a idli cooker, apply bit oil on the bottom and spoon the batter into the idli plates and steam it for about 15 mins on medium high flame or for 7 mins after the steam comes out.
- Serve these fluffy idlis with your choice of chutney or sambar or you can just eat it like this plain and simple.