As people are getting more conscious about increasing protein in their diet, especially if your breakfast is rich in protein, it will keep you going till lunch time, without having any hunger pangs in between.
Ingredients
moong dal 1 cup
urad dal 1/2 cup
ginger 1" chopped
green chilies 2 chopped
salt to taste
For Tempering
oil 1 tsp
mustard seeds 1/2 tsp
curry leaves finely chopped 1 tsp
hing little
cashews chopped 1 tbsp
Preparations
wash and soak the dals separately overnight, OR soak early morning, grind late in the evening, let it ferment, so next morning you've it ready for breakfast.
Wash and drain the dals, add to the mixer jar along with ginger and green chilies, grind to a smooth paste.
Mix well adding salt, let it ferment over night.
In the morning, heat oil in a small kadai, add mustard seeds, once it crackles, add hing, curry leaves and cashews, pour it over the batter, mix well.
In an idli steamer/ pressure cooker, add water, let it boil, grease idli pates, pout batter in each mold, steam on medium heat for 122-15 minutes till done.
Remove cool for a minute, then scoop out the idlis, serve hot with chutney and sambar.
NOTE- to make it healthier, you can add some grated carrots, corn, finely chopped spinach to add more fiber and nutrients to your breakfast.
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