This is a very healthy dish,and good for diabetic patients mostly.
Venthiam/fenugreek/methi is normally included when grinding batter for the basic
Iddli,but in this recipe it is used more.I got this recipe from a health program,and as
usual made my changes and it really turned out soft and tasty.In fact,this Iddli is very
light on you,easily digestible.As the present trend,is high towards Iddli which is South
Indian ,I can very well endorse that this vendhaya Iddli is too excellent.
It is advisable to use whole lentils with skin on.(for the extra nutrients ).Convenient food
is never convenient on you.So it’s best to include lot of grains and millets in your diet.
For the recipe now.
1 measure /cup black whole urad dal(ulundu)
1 measure/cup Iddli rice (parboiled rice)
1 measure/cup corn or horse gram
1 measure /cup pearl millet (kambu /bajra )or any available millet.
1/4 measure/cup venthiam/methi/fenugreek
Salt to taste
Soak all these in different bowls for 3-4 hours.Wash the urad dal till most of the skin comes out.
Grind the urad dal finely with the fenugreek seeds.Next add all the other 3 ingredients
together and grind fine with coconut water or water.Mix the batters together with
salt,and allow to ferment for a minimum of 4-5 hours.Mix well,add water if necessary
.Pour into Iddli moulds and steam till done.Serve with sambhar and chutney.
Note:The same batter may be used to make vendhaya dosai .To make dosai you have to add a little more water.