Friday, September 12, 2008
Idli is not only a South Indian favorite but is loved by one and all. It can be eaten as a snack or as breakfast, but to tell you the truth I make them during lunch and dinner time as well. Idli is usually prepared from a batter of Rice and Lentils which is fermented overnight, but this recipe has no rice in it and is prepared with 3 different types of lentils and you can let it ferment for a couple of hours and it is ready to be steamed.
It’s a quick and easy dish which is rich in proteins and when paired with coconut chutney and sambar it tastes awesome!
½ cup urad dal
½ green moong dal
½ tovar dal
Salt to taste
Vegetable or cooking oil to grease the idli moulds.
• Mix urad, tovar and moong dal in a bowl and wash them thoroughly. Soak the dals (lentils) for couple of hours.
• Grind the lentils together to get a thick paste (adding small amounts of water). Add salt to the batter and add enough water to get pourable consistency.
• Grease the idli molds with oil and keep aside. Add salt to the batter and pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Remove the idlis from the vessel and let it cool down for a couple of minutes. It helps in removing the idlis from their molds easily.
• Serve hot with sambar and yummy coconut chutney.
I am sending this recipe as an entry for the event My Legume Love Affair hosted by Nourish me and The Well Seasoned Cook.
5 spice powder is an ingredient essential in Chinese cooking. It consists of 5 different spices: cinnamon, star anise, fennel seed, Szechuan peppercorns and cloves. It simply means grinding the five spices together, but today you can buy a ready-to-use mix at most department stores and supermarkets.