Brown Rice Idli

I tried for the first time brown rice for making idlies, eventhough i used these brown rice for making many dishes and bakes...I completely skipped the white rice in this idly batter and tried out using brown rice and whole urad dal with some fenugreek seeds, these idlies turned super fluffy,soft eventhough they werent completely bright white in colour (usually in our home town idlies are compared to jasmin flower), the picture itself says it na..Otherwise we didnt find out any difference between the usual idly and this brown rice idly,when served with thick vegetable sambhar,this fluffy idlies tastes super delicious and filling...Am gonna skip completely the idly rice for making idly for the upcoming days.



2cups Brown rice
1/2cup Whole urad dal (without skin)
1/2tsp Fenugreek seeds
Salt

Wash and soak the brown rice and whole urad dal with fenugreek seeds separately for atleast 4 hours, grind as bit coarse slightly thick batter with enough water in a grinder and add enough salt, mix well and keep it for fermentation, the next day while making idlies, give a stir to the fermented batter and pour enough fermented idly batter to the greased idly plates and cook in idly cooker for 10-15minutes..

Serve this healthy idlies with any sort of spicy chutneys or sambhar..