Cracked Wheat Idli (Fermented Version)

I tried these cracked wheat idlis from Kalyani's place recently and we loved the new variation. I usually prepare the instant version and this one caught my attention because it is prepared along the similar lines as the traditional ones. However these are more filling and healthier over the regular rice idlis. We felt a side dish like sambhar would suit these idlis more than the chutney.

Ingredients:
2 cups fine cracked wheat *
1 cup black gram / urad dal
1 tsp. fenugreek seeds
Salt to taste
Ghee / oil to grease the idli moulds 
For tempering:
1 tsp. oil,  1 tsp. mustard seeds, 1 tsp. black gram, Few curry leaves
* (I used 1 cup fine cracked wheat and 1 cup coarser variety. I ground the coarser variety with the black gram.)

Method:
* Soak black gram, fenugreek seeds about 3 to 4 hours. Also soak fine cracked wheat in water separately. 
* Drain the soaked water. Grind black gram, fenugreek seeds, and half of cracked wheat to a fine, thick batter adding water only as much as needed. Add the remaining cracked wheat and salt to the ground batter and pulse a few times to combine.
* Allow the batter to ferment overnight. 
* Next morning, heat oil for tempering and add mustard seeds, black gram and curry leaves. When mustard seeds start to pop, turn off the stove and add this tempering to the fermented batter. Mix well.
* Grease the idli moulds and pour the batter into moulds. Prepare the steamer and steam until done, for about 20 minutes.
* Serve with sambhar / chutney.


This is going to be a part of Blogging marathon #64 under the theme 'Wheat based Dishes' and check here to find out what other marathoners are cooking today.

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