Brown Rice Idli Recipe – Authentic South Indian Steamed Dumplings

Last Updated on 2 months by Neha Deshmukh

Brown Rice Idli Recipe – Authentic South Indian Steamed Dumplings

Hey everyone! If you’re anything like me, you love a good idli. Soft, fluffy, and incredibly versatile – it’s a staple in so many South Indian homes (and increasingly, in mine!). But today, we’re taking a slightly healthier spin on this classic with brown rice idli. I first made these when I was trying to incorporate more whole grains into our diet, and honestly, I was surprised at how delicious they turned out! They have a lovely, slightly nutty flavour that I think you’ll really enjoy.

Why You’ll Love This Recipe

This brown rice idli recipe isn’t just about health, though that’s a big plus! It’s about enjoying a comforting, traditional dish with a little extra goodness. Here’s what makes it special:

• Nutritious: Brown rice is packed with fibre and nutrients, making these idlis a more wholesome choice.
• Deliciously Different: The subtle nutty flavour of brown rice adds a unique twist to the classic idli taste.
• Surprisingly Easy: While it requires a bit of soaking time, the actual process is straightforward.
• Perfect for Any Time: Enjoy them for breakfast, as a snack, or even as part of a larger South Indian meal.

Ingredients

Here’s what you’ll need to make these delightful brown rice idlis:

• 1 cup brown rice (about 185g)
• 1 cup water (240ml) – for grinding
• 2 teaspoon gingely oil (sesame oil) (about 10ml)
• ½ teaspoon mustard seeds (about 2g)
• ½ teaspoon cumin seeds (about 2g)
• 1 tablespoon chana dal (split chickpeas) (about 15g)
• 2 onions, finely chopped
• 1 inch ginger, grated
• 1 sprig curry leaves
• 3 green chillies, finely chopped
• 3 cups shredded vegetables (carrot, cabbage, beans) (about 300g)
• 1 teaspoon salt (about 6g)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Brown Rice: Brown rice is a fantastic source of fibre, which aids digestion and keeps you feeling fuller for longer. It takes longer to cook than white rice, but the nutritional benefits are worth it!
• Gingely Oil (Sesame Oil): This is the traditional oil for tempering in South Indian cooking. It adds a wonderful nutty aroma and flavour. If you can’t find it, you can substitute with vegetable oil, but the flavour won’t be quite the same.
• Vegetable Variations: Feel free to get creative with your veggies! My family loves adding finely chopped beetroot or even spinach. Traditionally, you’ll find variations using just carrots and beans, or a mix of cabbage, peas, and beans.
• Chana Dal: This adds a lovely texture and flavour. You can find it in most Indian grocery stores.

Step-By-Step Instructions

Alright, let’s get cooking!

1. Soak the Rice: Start by soaking the brown rice in enough water for at least 3 hours, or even overnight. This is crucial for getting a smooth batter.
2. Grind the Rice: Drain the soaked rice and grind it with 1 cup of fresh water until you have a smooth, slightly thick paste. Set this aside.
3. Temper the Spices: Heat the gingely oil in a pan over medium heat. Once hot, add the mustard seeds. When they splutter, add the cumin seeds, chana dal, grated ginger, and curry leaves. Let them sizzle for a few seconds.
4. Sauté the Onions & Chillies: Add the chopped onions and green chillies to the pan. Sauté until the onions turn golden brown.
5. Cook the Vegetables: Add the shredded vegetables and salt to the pan. Cook for 3-4 minutes, until they are slightly softened.
6. Combine & Cool: Pour the ground rice mixture into the pan with the vegetables. Stir continuously until everything is well combined and forms a thick dough. Be patient – it takes a little elbow grease!
7. Shape the Idlis: Let the mixture cool slightly. Wet your hands with water to prevent sticking, and shape the dough into oblong dumplings.
8. Steam to Perfection: Grease an idli plate (or use idli paper liners). Arrange the dumplings on the plate and steam for 15 minutes.
9. Rest & Serve: Turn off the heat and let the idlis rest for 5 minutes before carefully removing them. Serve hot with your favourite chutneys and sambar!

Expert Tips

• Batter Consistency: The batter should be thick enough to hold its shape, but not too dry. If it’s too thick, add a little water.
• Steaming Time: Steaming time may vary depending on your steamer. Check after 12 minutes – if the idlis are still sticky, steam for a few more minutes.
• Don’t Overcrowd: Don’t overcrowd the idli plate, as this can affect the steaming process.

Variations

• Rava Brown Rice Idli: Add ½ cup of semolina (rava) to the batter for a slightly different texture. My friend, Priya, swears by this!
• Spicy Brown Rice Idli: Add an extra green chilli or a pinch of red chilli powder to the batter for a spicy kick.
• Herb Infused: Mix in some chopped coriander or mint leaves for a fresh flavour.

Vegan Adaptation

These idlis are naturally vegan! Just ensure your chutneys and sambar are also vegan-friendly.

Gluten-Free Confirmation

Yes! This recipe is naturally gluten-free, making it a great option for those with gluten sensitivities.

Spice Level Adjustment

• Mild: Use 1 green chilli or remove the seeds from the chillies.
• Medium: Use 2-3 green chillies.
• Spicy: Add an extra green chilli or a pinch of red chilli powder.

Festival Adaptations

These idlis are perfect for a simple breakfast or can be offered as prasadam (a religious offering) during festivals. They’re light, easy to digest, and considered auspicious.

Serving Suggestions

Serve these brown rice idlis with:

• Coconut Chutney
• Tomato Chutney
• Sambar
• A dollop of ghee (clarified butter)

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming or microwaving. They also freeze well – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to soak brown rice for idli?

Soaking overnight is ideal! It ensures the rice is soft enough to grind into a smooth paste.

Can I use a different oil instead of gingely oil?

You can, but gingely oil really adds to the authentic flavour. Vegetable oil or sunflower oil are good substitutes.

What vegetables can I substitute in this recipe?

Feel free to experiment! Peas, beetroot, spinach, or even finely chopped capsicum work well.

How do I prevent the idlis from sticking to the plate?

Grease the idli plate well with oil, or use idli paper liners.

How long can brown rice idlis be stored in the refrigerator?

Up to 3 days in an airtight container.