My Dad has got loads of broken wheat packets. I don't know how he could have confused broken wheat with idli rava (rice meal) but that has happened. Now I am not a one to make upma with broken wheat every other day, give me semolina any day. On top of that we decided that he needed a break from Blr which remains alien and hostile for him. Most of that can be accredited to boredom and the environmental conditions here. I was hence left to deal with the stock of broken wheat on my own like a lone soldier.
While he was away I decided to experiment. Keeping the proportions the same as regular idli I used broken wheat instead of rice meal. Followed the same step for grinding. Yet let it ferment for 6 more hours than the normal overnight fermentation that we do for the regular idlis. While mixing in the salt I realised the the batter was stickier and was unsure of the results. I think the idlis steam perfectly and tasted flavorful.
This is how you do it.
1/2 cup udid dal
2 cups broken wheat
Wash and soak udid dal for 4 hrs. Drain excess water and grind to fine paste.
Add the broken wheat to the ground dal and a little water and grind for 2 mins. Keep the batter thick. Remove to a large vessel and let it ferment for 18-20 hrs.
When you need to steam the idlis add salt as per taste. Mix gently.
Apply ghee to the moulds, I used coffee tumblers this time just to give it the "its different" thing.
Fill to three fourth capacity and steam till top is shiny and a knife inserted comes out dry.
Serve with chutney of your choice or make the relish I made to go with this "its different" idli.
This idli is a good options for a diabetic. I am getting ideas now of trying idlis with coarse ground other flours like millet. It should be fun and worth the experiment!