Fermented Wheat Idlis

Name: Fermented Wheat Idlis
Ingredients: 1 cup Wheat flour (Originally '1 Tipari'. Converted to approx 1 cup.); 3/4 cup Yogurt (curd) (Originally 'dahi sher vya' (approx 1/4 seer). Use slightly sour yogurt for better fermentation.); 2 tablespoons Urad dal (split black gram) (Originally '2 tolas'. Soaked and ground into a paste.); 1 teaspoon Aniseed (fennel seeds) (Originally 'anisam'.); 1 tablespoon Oil (For greasing and mixing.); 1/2 teaspoon Salt (Quantity estimated for seasoning (not explicitly listed but required).); 1/2 cup Water (Quantity estimated. Use warm water as needed to adjust batter consistency.)

These savory fermented cakes, known traditionally as Khamir Idiyan, offer a wholesome wheat-based alternative to standard rice idlis. The batter combines wheat flour with tangy yogurt and earthy urad dal, fermented to create a light, spongy texture infused with the distinct aroma of aniseed. Steamed until fluffy and soft, they make for a nutritious breakfast or snack that pairs perfectly with spicy chutneys or tea.

Ingredients

1 cup Wheat flour (Originally '1 Tipari'. Converted to approx 1 cup.)
3/4 cup Yogurt (curd) (Originally 'dahi sher vya' (approx 1/4 seer). Use slightly sour yogurt for better fermentation.)
2 tablespoons Urad dal (split black gram) (Originally '2 tolas'. Soaked and ground into a paste.)
1 teaspoon Aniseed (fennel seeds) (Originally 'anisam'.)
1 tablespoon Oil (For greasing and mixing.)
1/2 teaspoon Salt (Quantity estimated for seasoning (not explicitly listed but required).)
1/2 cup Water (Quantity estimated. Use warm water as needed to adjust batter consistency.)

Instructions

1Wash and soak the urad dal in warm water for about 2 hours. Drain and grind into a smooth paste, adding a teaspoon of water if necessary.
2In a large mixing bowl, combine the wheat flour, urad dal paste, and yogurt. Mix thoroughly. Gradually add warm water until a thick, pouring batter consistency (similar to pancake batter) is achieved.
3Cover the bowl with a clean cloth and place it in a warm, draft-free spot. Allow the batter to ferment for 6 to 8 hours (or overnight) until it becomes slightly bubbly and rises.
4Once fermented, gently stir in the aniseed, salt, and a teaspoon of oil into the batter.
5Grease idli molds or small cups with the remaining oil. Pour the batter into the molds. Steam in a steamer or pressure cooker (without the weight) for 12-15 minutes, or until a toothpick inserted comes out clean.