Alphabet L for theJTTC series flummoxed me quite a bit : I was forever jumping between Ladoo and Leghiyam. I wasn't sure about the latter, but as I wanted to post the authentic Boondi Ladoo (which am yet to even experiment, although I have posted many other varieties of Ladoo ), Ladoo was also dropped.
And then in one of our quick whatsapp chats, Priya Sri and Sandhya both suggested Lapsi. Although that was not the authentic Tamil name for broken wheat, it was pretty much easy to decide upon which recipe. and I did make Ladoos from Priya Sri's blog. But they all got gobbled up by the girls before I could even get decent clicks.
Time was running out, so I had to quickly decide a doable and healthy recipe. The husband has cut off sweets (esp with processed sugar and ghee), so Idli it was. Although I have a similar , but Instant version of this Idli, its with Samba Wheat (which is rather much coarser than Lapsi), I took the long route of soaking, grinding, fermenting this.
Adapted from Smitha's recipe here, I halved the below recipe and ended up with 8 idlis. Very nutritious, filling for diabeticsespecially. It filled us up pretty much till lunch time. Am sure to add this to our breakfast rotation.
My family prefers Idli / Dosa to any other breakfast on weekdays and this is actually a no-fail recipe. So, do try it out and let me know how you liked it. I have used very fine Lapsi (or broken wheat). Suggest You could use a slightly thicker version if you prefer.
Other Idli varieties include Toor Dal Idly, Mini Carrot Idly, Pepper Idli, Poha Idli.
Check out other Diabetic friendly recipes here
Ingredients:
- Urad dal / Ulutham Paruppu / Split black gram - 1 cup (1 cup = 200 ml)
- Fenugreek / methi seeds - ½ tsp
- Lapsi / Broken Wheat - 2.5 cups (use the semi coarse texture)
- Salt - to taste
- Oil - 1 teaspoon (to grease the moulds)
Tempering : Oil (1 TBSP), curry leaves, Mustard seeds, Urad dal (split black gram) -
(Tempering is optional, but we liked it)
Method:
- Soak Urad dal + methi seeds in one big bowl of water for 3-4 hours . Similarly wash and soak Lapsi in another bowl for 2-3 hours.
- Grind the Urad-Methi to a smooth paste, adding water as needed. Drain all water (if any) from the lapsi and add only half the lapsi to the batter. Grind to a smooth paste adding salt.
- Now add the other half of the lapsi and mix well.
- Let it ferment overnight. Next morning, mix the batter well.
- Take requisite batter in a separate bowl, prepare tempering with the ingredients, add to the batter.
- Mix well & steam in adequate water with greased Idli Moulds for 10-12 minutes
- Serve with any chutney. I served them with Mixed vegetable Sagu.
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Priya Suresh says
Highly nutritious and one of my favourite breakfast, just love this idli simply with some spicy chutneys.
Suma Gandlur says
Same problem in Andhra cuisine too and literally there is one dish apart from the two you mentioned. And your lapsi idli idea is better than calorie loaded laddu. I make the instant version but this fermented one has captured all my attention now. Will try this out this weekend.
MySpicyKitchen says
Even I had difficulty with L. Not much of choice to choose from.
Pavani says
Your lapsi idlis turned out so soft and fluffy.
vaishali sabnani says
I have to try this asap..it looks just perfect for a family like ours..super choice Kalyani, and this is on the top of my bookmark list.
sonaramji says
it is one of the finest recipes . thank you .
Srivalli says
Looks inviting Kalyani...
Gayathri Kumar says
When I saw the name, I thought it was going to be like the rava idli. But this is so good. It must be so soft and fluffy with the grinding and fermenting. Will try it...
Amara’s cooking says
I like the process of the lapsi idli Kalyani, I'm going to try it it soon:)
cookingwithsapana says
Broken wheat idlis looks so soft ,fluffy and tasty Kalyani.Good one..
Srividhya says
Healthy alternative. Broken wheat is a great option and good alternative for rice.
Nalini's Kitchen says
Never tried this way,sounds interesting and a healthy substitute for the regular idlys..
Smruti Ashar says
I have these on my list since a long time. Yours looks absolutely stunning!
Harini R says
That is a superb idea, Kalyani - using lapsi instead of rice.
The Pumpkin Farm says
this is good idea for lil ones snack box....i like that this is relatively faster in process
Sandhya Ramakrishnan says
I also make the instant lapsi idli often. This method sounds really interesting and with the addition of urad dal, the idlis should be very soft!
Unknown says
Thx kalyani for stopping by my blog and trying out one of my recipes.. Feel honored :)...
Chef Mireille says
lapsi is a great fave grain of mine - must make the idli nice and soft
Unknown says
Great choice, healthy breakfast idea, I tried with instant version will try with urad dal now...
Unknown says
I also presented a dish with lapsi. Very good choice to make idli with lapsi