Moong dal idli is protein rich soft idli. This recipe doesn’t require fermentation. It is a healthy low fat, high protein breakfast and easy to make.
Ingredients
Yellow moong dal 1 cup
Water ¼ cup
Green chilies 2 or as per taste
Ginger paste 1 tsp
Eno fruit salt 1 tsp
Ghee/ cooking oil 1 tbsp
Salt to taste
Method
Wash and soak dal for 2-3 hours or it can be soaked overnight too, if you want to make it for breakfast.
Drain the soaked water, add the dal in a mixer jar, add little water to make a smooth batter, neither too thick nor watery.
Transfer the batter in a mixing bowl, add salt, chopped green chilies ( you can grind the chilies with dal too), coriander leaves and ginger paste.
Mix well again for 2-3 minutes using a whisk, to aerate the batter as much as possible. Keep it aside.
Heat water in a steamer/ pressure cooker. Grease the idli moulds well, so that idlis will be easy to remove after they’re steamed.
Ass Eno to the idli batter, always just before steaming idlis. Once added, the batter should not be rested after adding Eno.
Mix batter adding little water over the Eno, mix lightly, batter will become light and fluffy now.
Pour that batter in the idli plates. Place the idli stand in the steamer, close the lid, and steam the idlis for 8-10 minutes on medium high flame.
After 8 minutes, check by inserting a tooth pick in the center of the idli. If it comes out clean, remove the idli plates or else steam for 2-3 minutes more.
Once you remove the idli stand, let it rest for 2-3 minutes, before you lift the idlis using a spoon or knife.
Serve the idlis with chutney of your choice and sambar or milgai podi.
NOTE- in case you don’t have Eno fruit salt, you can use baking soda + lime juice, adding to the batter just before steaming idlis.
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