February 15, 2012

Masoor/Moong Dal Idli

Today we hear of everyone talk about finding alternate ways to keep their carbs consumption minimal.  However, there are these certain dishes which becomes irresistible to our taste buds.  One such dish being the famous Idlis.  Taken with some spicy sambar or the spice powder nobody can say no to these delectable savory steamed rice cakes.  However, the carbs in these do more good than any harm.  In combination with black lentils, it is considered as the most nutritious food providing the necessary carbohydrates, proteins, fiber with minimal fat.  The process of fermentation breaks down the starches so that they are more nutritious and easily digested.

Having said all this,  it only makes more sense to enhance its nutrient content by adding more lentils for the calorie conscious people.

3 cups idli rice
1 cup urad dal
1/2 tsp methi seeds
1 cup masoor dal/yellow moong dal

Soak the rice, urad dal and methi seeds for about 8 hrs before beginning to grind.   Grind the urad and methi seeds until they are smooth and fluffy.  Remove the batter, and now grind the rice to a fine rawa texture.  Combine this with the urad dal paste and add salt and leave it to ferment overnight.   Next morning soak the masoor dal for about 3 hrs.  Grind this in the food processor with little ginger, 2 chillies and few coriander leaves to a coarse consistency.  Transfer this to the idli mixture and the batter is ready for making idlis. You can also prepare the dal batter few hours before preparing the idlis and leave it at room temperature before adding to the idli batter

Enjoy with some sambar or some chutney.  We enjoyed these idlis with some nice spicy onion, tomato and capsicum chutney.

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