Bulgur Wheat and Broccoli Idli

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Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

Take a look at more Breakfast Recipes. You may also want to try Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

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  • 1.5 cup - bulgur wheat
  • 2.5 cup - yogurt
  • 3/4 cup - broccoli, grated
  • 1 tsp - channa dal
  • 7 to 8 nuts - cashew nut
  • 1/2 tsp - mustard seeds
  • 1 stalk - curry leaves
  • 1/2 tbsp - oil
  • 1 tsp - bicarbonate of soda
  • Salt, to taste

How to Make Bulgur Wheat and Broccoli Idli

  • Heat the oil in a pan, add mustard seeds, curry leaves and channa dhal, then add broken cashew nuts, switch off the flame, keep the pan in that heat; add the bulgur wheat and stir well. Remove the mixture from the pan and pour it in a large bowl.
  • 15 minutes before making idli, take the bulgur wheat mixture, add bicarbonate of soda and yogurt mix it well.
  • At this stage add grated broccoli, the mixture should be like a batter. Add some more yogurt and water until it reaches to the consistency of rava idli mixture or a thick batter.
  • Grease the idli moulds, pour spoonful of mixture into the idli plate. Steam it in the pressure cooker or rice cooker. (These idlis take a slightly longer time to cook than the normal idlis. Check the idlis with a skewer if it's cooked.) Once the idli looks firm on top, remove from the cooker and leave the idlis in the idli plate for 15 minutes to rest.
  • Then carefully remove the idlies form the mould with a spoon gently without breaking. These idles are best after 30 minutes.
  • Serve the idlies with sambar, fish or lamb gravy, and chutney.
  • Recipe courtesy: Taste of Pearl City