but coming to this rosematta idly its totally disaster for me plss help me i too wanna go healthy

iam using preeti mixie…and i used ur propotions only…pls help vt ur suggestions

What lovely people you all are! So eager to try new healthy recipes and more eager to proclaim their results for every one to try (or not- may be if Soumya will let us know what happened with her whole urad dal idlis?!). I think I am going to go all out and try whole urad dal + rosematta dosas(a la Soumya!)and then sneak in some quinoa too! Will definitely post the results in this wonderful forum! I might also try Bharathi’s recipe of quarter cup of whole urad dal for my idlis (rest being the same). We should come up with a good name for these concoctions of ours!

Echoing Soumya’s sentiments “Cheers to all bloggers and contributers!” I add HIP HIP HOORAY to all!

Best wishes,
Usha

Just wanted to share my experience with whole urad dhal idlis. Basically, if all of the dhal is whole urad dhal, you have a disaster on hands. I only make 1/4 th of the total dhal content whole. That way, the idlis remain soft and not a major variation from the usual. They will have blackish spots on them though.

Regards,
Bharathi

What kind of rice did you use Mika? Was it rosematta or brown rice?
- Indira

Iam doing good. Thank you for asking. Will share the kozhakattai recipe soon. Iam sure you will like it.

If I may add few cents to Usha’s comment :

Usha ,

I share your “look out for healthy alternatives” , I have tried dosas with whole urad and rosematta and I assure you they are great. As for idlis , not yet. Iam skeptical as well , since idlis did not come out well with whole urad and white rice. But since I have some whole urad left , I will try in small quantities ( for one last time )and let you know soon.

And Thanks for the Quinoa idea , I have a packet and had some inertia to try something with it. Will try this Quinoa Dosa sometime soon.

Cheers to all bloggers and contributers !

Regards….Soumya

As a silent member, I have learnt SO MUCH from you! I am a fellow Rayalaseemite and I tried your Ragi sangati and loved it! Instead of ghee I doused it with Extra Virgin Olive oil, it was heavenly!

My question for you is can one make idlis with Rosematta rice and whole urad dal (not husked kind)? Please oh please say it is possible!

I am always on the look out for healthy, low fat, vegetarian food for my children. This combination (black urad dal+ Rosematta rice) will be too good to be true only if proven so without compromising taste and texture!

I am not gutsy enough like you to try it out, because if it fails my family will be turned off by idlis for life! But I should confess that I sneaked in ground up quinoa seeds in my dosa batter recently with great success- nobody noticed and infact loved the resulting Dosas. I present it before you now to tweak it in the ingenious way of yours (that has endeared you to us all) and come up with delicious Quinoa dosas!

Thank you for your invaluable website!

Regards,
Usha

Indira replies,
Hi Usha, it’s always nice to hear from a fellow Rayalaseema vaasi. I greatly enjoyed reading your comment. Thanks for that.
About using whole urad dal, - idea sounds interesting. I guess the resulting idlies will be in pink with black dots. Color is ok but I am little bit afraid to imagine the taste. You have to try first my friend.:)
I love your quinoa dosa idea very much. May be we can try it like utappam style? I will blog that definitely. Thanks very much Usha.

Anyway… this “idli” had an interesting twist. Half of the idli dough is put onto a small banana leaf strip in an individual mould. Then, gula melaka (gur/gud/palm sugar) is placed on top. Next, the final layer of “idli” dough is put. It is steamed, then served on a banana leaf with lots of freshly grated coconut. Do a search and you’ll find this interesting dish- a combination of bland/salty steamed rice, not so sweet gud with slightly salted fresh coconut. lovely fresh from the steamer!