When we say Idli, what comes to mind is the steaming Idli prepared using the dough made with painstaking process of soaking Rice and Urad Dal and grinding them, mixing them and allowing them to ferment before we start using it. Of course, they are the traditional Idlis which we love even now to have it as a great breakfast. But, let us also see some variations in making Idlis. Let us see one such Mixed Dal Idlis which do not require Rice or fermentation. People who watch their Carbo intake, this Idli will serve as a healthy protein rich food without any worry about the Carbo content and so, it is also diabetic friendly. Since it does not require any fermentation, one can prepare and make these Idlis quickly.
Let us see how to make it.
Ingredients:
Urad Dal – 3 tbsp
Tur Dal – 3 tbsp
Channa Dal – 3 tbsp
Moong Dal – 3 tbsp
Fresh Grated Coconut – 3 tbsp
Yogurt (Curd) – ¼ cup
Salt – to suit one’s taste
Eno Fruit Salt – 1 tsp
For Tempering:
Oil – 1 tsp
Mustard Seeds – ½ tsp
Urad Dal – 1 tsp
Green Chillies – 2 (finely chopped)
Curry Leaves – from 1 sprig
Method:
Wash all the Dal together twice or thrice and soak for minimum 3 hours.
Grind the Dals along with grated Coconut and Yogurt. Add very little water, if needed.
Heat the Oil in a pan. Add Mustard Seeds and Urad Dal. Stir fry the Dal till they turn golden brown. Add Chopped Green Chillies and Curry Leaves. Stir cook for a few seconds. Add this tempering to the Dal Batter. Add Salt, add water, if required water and mix well.
Boil water in a large pot (3/4 to 1 inch high in the vessel). Grease the Idli molds with Oil. Now, add Eno Fruit Salt to the batter, mix well. Fill each cavity of the Idli mold with the Idli batter with a small ladle. Steam the Idlis immediately for about 12 minutes in medium flame for soft fluffy Idlis.
Done!
Note:
Add Eno to the batter just before you pour the batter to the Idli Molds for steaming.
If the Idlis become cold before serving, sprinkle few drops of water on them and microwave for 20 to 25 seconds.
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