Methi, flax seeds and brown rice Idlis with Malgapodi chutney

Recipe Courtesy - Alzeyne Ghadiali

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Quick Breakfast fix

To prep
30 min
To cook
40 min
Level
Easy
Servings
2

Ingredients

coconut powder
turmeric
red chilli powder
salt
citric acid powder
jaggery
methi
water
oil
Dry roast 1/4 cup Channa dal
1/2 cup urad dal
1/2 cup sesame seeds

Method

I used readymade gits brown rice and flax seeds idli powder.

To the idli mix I added coconut powder, turmeric, red chilli powder, salt, citric acid powder, jaggery and methi. Since I used frozen methi. I microwaved the frozen methi cube for a few minutes until it thawed completely and became usable. Added as much water as was required to make it into a batter.

I prefer using my microwave idli steamer versus the traditional stove steamer. It's quicker and less messy.

I grease the mould with some oil. Pour in the batter and then microwaved it for 5 to 7 mins. One batch makes 8 idlis.

Malgapodi chutney recipe:

Dry roast 1/4 cup Channa dal

1/2 cup urad dal

1/2 cup sesame seeds

Grind together the above roasted mixture, once cooled, along with sugar, salt, and red chilli powder, until they combine well and form a powder.

This powder is taken in the plate and oil is to poured over it, mixed until the powder mixture turns darker red and idlis are to be dipped in this chutney and had.

Note: If you wish to make your own batter, then soak, 2 cups brown rice, methi seeds, 1 cup urad dal and 1 cup brown rice poha or regular Poha. Grind poha, urad dal, methi seeds together into a smooth paste, use as little water as possible. Then grind the brown rice. Combine both pastes and stir well together by hand until it combines well. Leave to ferment overnight in a warm place. Before use add in the flax seeds and salt.