Ingredients with Measurements:
- 1 cup split moong dal
- 1/2 cup idli rice
- 1/4 cup urad dal
- 1/2 tsp fenugreek seeds
- 1/2 tsp salt
- Water as needed
Special equipment needed:
- Idli steamer or pressure cooker with idli plates
- Idli stand or small bowls
Step-by-step instructions:
1. Rinse the moong dal, idli rice, and urad dal separately and soak them in water for 4-6 hours.
2. In a separate bowl, soak fenugreek seeds in water for 4-6 hours.
3. Drain the water from all the soaked ingredients and grind them together in a mixer or blender until you get a smooth batter.
4. Add salt to the batter and mix well.
5. Cover the batter and let it ferment for 6-8 hours or overnight.
6. Grease the idli plates or small bowls with oil and pour the batter into them, filling them about 3/4th of the way.
7. Heat water in the idli steamer or pressure cooker and place the idli plates or bowls inside.
8. Steam the idlis for 10-12 minutes or until a toothpick inserted in the center comes out clean.
9. Remove the idlis from the steamer and let them cool for a few minutes before removing them from the plates or bowls.
10. Serve the moong dal idlis hot with chutney or sambar.
- Time:
Preparation time: 4-6 hours (for soaking) + 10 minutes (for grinding and mixing) + 6-8 hours (for fermenting)
- Cooking time: 10-12 minutes
Temperature:
- Steam the idlis on medium heat.
Serving size:
- This recipe makes about 12-14 idlis.
Nutritional information:
- Each idli contains approximately 70-80 calories, 3-4 grams of protein, and 1-2 grams of fiber.
Substitutions for ingredients:
- You can use any other type of dal or rice instead of moong dal and idli rice, respectively.
- If you don't have fenugreek seeds, you can skip them.
Variations:
- You can add grated carrots, chopped onions, or chopped cilantro to the batter for extra flavor and nutrition.
- You can also add some grated coconut or chopped cashews for a crunchy texture.
Tips and tricks:
- Make sure the batter is well-fermented before steaming the idlis.
- Grease the idli plates or bowls well to prevent the idlis from sticking.
- You can add a pinch of baking soda to the batter just before steaming to make the idlis softer and fluffier.
Storage instructions:
- You can store the leftover idlis in an airtight container in the refrigerator for up to 2-3 days.
Reheating instructions:
- To reheat the idlis, steam them again for a few minutes or microwave them for 30-60 seconds.
Presentation ideas:
- Serve the idlis on a plate with some chutney or sambar on the side.
- You can also garnish them with some chopped cilantro or grated coconut.
Pairings:
- Moong dal idlis go well with coconut chutney, tomato chutney, or sambar.
Suggested side dishes:
- You can serve the idlis with some steamed vegetables, such as carrots or green beans, for a balanced meal.
Troubleshooting advice:
- If the idlis turn out hard, it could be because the batter was not well-fermented or the steaming time was too long.
- If the idlis stick to the plates or bowls, it could be because they were not greased well enough.
Food safety advice:
- Make sure to wash your hands and all the utensils and equipment before starting to prepare the recipe.
- Use fresh and clean ingredients.
- Store the leftover idlis in the refrigerator and reheat them properly before consuming.
Food history:
- Idlis are a popular South Indian breakfast dish that has been around for centuries. They are made from a fermented batter of rice and lentils and are known for their soft and fluffy texture.
Flavor profiles:
- Moong dal idlis have a mild and slightly sweet flavor, with a soft and fluffy texture.
Serving suggestions:
- Serve the idlis hot with some chutney or sambar on the side for a delicious and healthy breakfast or snack.
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Region: Indian