Bulgur Wheat and Broccoli Idli

Recipe by
Total Time:
45-60 minutes
Rated 2 based on 100 votes
Cuisine: Indian Recipe
Technique: Steam Recipe
Difficulty: Easy

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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