Foodie Workz

1 cup brown rice flour 1/3 cup barley flour 2/3 cup cream of rice 1/2 cup urad dal Soak the urad dal for about 4-5 hours. Soak all the flour and the cream of rice together in 3 cups of water. The paste should be thick in consistency. Grind the urad dal to a smooth frothy paste. Mix this paste with the flour mixture and add more water if needed to bring to the consistency of idli batter. Add salt and let it ferment overnight. It is then ready to be made into idlis.

Broken brown rice 1 1/4 cup Broken tuar dal about a handful Flax seed powder 5 tsp Salt to taste Mustard 1 tsp Urad dal 2 tsp Small piece of red chilli Green chilli 2 nos Ginger 1 inch piece grated Curry leaves few hing a pinch Coconut grated(optional) Oil 2-3 tbsp Water 21/2 cups Take oil in a kadai. Once it is hot enough add all the seasoning ingredients starting with mustard. As soon as you add the hing, add water and salt and let it come to just close to boiling. Reduce the flame and slowly add the broken rice and tuar dal stirring at the same time to make sure there are no lumps. Increase the heat and keep cooking until it comes together to a ball like consistency. Let this cool a bit. Once cooled, shape these into oval balls and place them on greased idli plates. Steam for 15 mts. Serve with any kind of chutney, sambar or kothsu. Broken brown rice is not readily available in stores. It has to be prepared at home. Wash the rice and let it drain thoroughly. Sp...