In case you are wondering what an Idli is then let me enlighten you. Idlis are steamed cakes that are prepared with fermented batter. The batter is made using rice and lentils. It’s very healthy and nutritious and very easy to digest. Over time, there have been many variations to this South Indian delicacy and in fact, I have shared some too - Rava Oats Idli, and Ragi Kale Idli. Teff can be eaten whole and steamed, boiled, or baked as a side dish or main course. It can also be ground into flour to make an excellent gluten-free flour alternative.If you are new to Teff, then let me tell you why it’s a good idea to incorporate these delicious ancient grains into your diet:
Protein and fiber-rich High in iron Non-GMO Allergen-free Whole grains that are naturally gluten-free Versatile flavor
Teff grains are packaged in 4 different varieties:
Brown - which has a slightly nutty flavor Ivory - which has a sweet, mild flavor Flour - which you can use to bake homemade bread, cookies, or cakes Grain - which you can use in cereals, soups, stews, etc.
Similar looking to Swiss Chard, they are rich in iron (more than spinach), vitamins, and fiber. They also contain zero saturated fat and cholesterol which makes them an ideal ingredient when you are trying a lean diet. I add beetroot leaves to parathas, Dals, Sabudana Vada, salads, or anywhere I need to add greens. They work great!
No rice needed Teff (ancient grains) is a healthier and gluten-free option Steamed food is more nutritious It’s vegan and low-fat Can be served for breakfast and/or snack Great way to use beet leaves in a recipe
Though these are idlis, they will not be as soft and spongy as the traditional white ones. But they taste good and are soft enough. Plus they are definitely healthier!
Teff grains - Can use either brown or ivory teff grains or mix them together. Urad dal - split or whole urad dal can be used. Fenugreek seeds - Also known as methi seeds are added to make the idlis soft. You can use ¼ cup of poha instead. Salt - Rock salt is preferred. Beet leaves - Adding beetroot leaves increases the nutritional value of these Idlis. You can add any other greens like spinach, baby kale, These idlis made with ancient gluten-free grains can be served for breakfast or a snack. We, in fact, love them so much that we have them for a light lunch or dinner. It’s very easy on the stomach. Placing a plate under the bowl helps prevent spills. When the batter ferments and rises, it can overflow. Instead of beetroot leaves, you can use any other varieties of green like spinach, kale, spring mix, or other veggies like cabbage, carrots, and green peas. If you don’t have these ancient gluten-free teff grains, you can use quinoa or bulgur. The taste will differ though. Like this recipe? Please show your love by leaving a 5-star 🌟🌟🌟🌟🌟rating below! You can also follow me on Facebook, Twitter, Instagram, and Pinterest to see more delicious vegetarian and vegan recipes and what I’m getting up to.
