>> Thursday, January 21, 2010
Konda has been very happy with her lunch, so that is one very very good thing to happen. I can now get to make her eat better because she choice herself.
Thursdays was a relative easy one, Curd Rice with Pickle.
From next week onwards, I am planning to include new dishes that I can make and introduce to the kids. Hopefully I get to write down the list soon.
Coming to today's post, this is a healthy version of Idlis suited for the Diabetes Diet. Without Rice, this makes the idlis so healthy and ideal.
This is normally prepared when I am making the regular idlis with Rice. That way I can save some Urad dal batter for mixing this batter. During our recent visit to my sister in-law, Athamma had got a packet of Bansi rava, Rice rava along with few other things. So whenever regular idli is on menu, she also soaks the bansi rava for herself.
This gets done quickly provided you have the Urad Dal batter ready. Else you might have to plan to grind it a day ahead and store it in fridge.
Idlis with Wheat Rava / Bansi Rava Idli ~ Diabetic Diet Food
Soaking time for the Bansi Rava - 1 hr
Preparation Time - 10 - 15 mins
Soaking & Resting time for Urad Dal batter - 4 soaking time + overnight or 6 hrs fermenting time (this is usually done with regular idli making)
Makes about - 4 Idlis
Bansi Rava - 1 small cup measuring about 25 - 30 gms (it was actually a ladle that would fit this measurement)
Ground Urad Dal batter - 1 ladleful
Salt to taste
Oil to grease the idli plates.Method to prepare:
Wash and soak rava for 1 hour. Then drain it completely over a colander. Mix in the ground Urad dal batter along with salt. Allow it to rest for 30 mins or so.
Steam these Idlis as you will steam your regular Idlis. Once done, allow it to stand for 5 mins, before removing from the plate.
Serve hot with chutney of choice.
- We normally save some amount of Urad Dal batter for making other Idlis as Athamma prefers not to eat Rice Idlis.
- Wheat Rava does not require fermenting for long time. You only have to plan to soak the Urad dal.
- At times we don't even let the Urad dal batter ferment but refrigerate for long shelf life.