Ingredients

• 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