Soft rice idlis form a part of the common South Indian breakfast corridor that knocks every kitchen at least once a fortnight. A thought of adding a twist to these regular soft rice idlis turned a reality this Sunday.
It is no new high funda recepie but definitely a keeper as it is so Simple to make and just right for the health geeks.
Soak the below ingredients in the quantities mentioned below for a minimum of 5 hours(overnight preferred).
Rice - 1.5 cups
Urad/Black Gram Dal - 1 cup
Channa Dal - 1.5 cup
Toor Dal - 1 cup
Moong Dal - 0.5 cup
Beaten Rice - 0.5 cup
Grind the soaked ingredients with a spoon of salt and a cup of yogurt. To the paste add half a cup of
idli rava. You can add water to get the idly batter consistency.
Next for the veggie layer take a bowl of finely Chopped onion, tomato, capsicum, carrot and peas.(You can use any other veggies that tickles your taste-bud on a lazy Sunday morning).
In a pan, saute the veggies with a tea-spoonful of olive oil and a pinch of salt. For those who like a bit of spice in life, add a tea spoon of garam masala and red chilli powder each. You can bring in some tanginess with a teaspoon of amchur powder. The masalas are optional, but I love to add them when I make these idlis next time too as it added the required flavor. This veggie mix should be cooked until the raw smell is gone.
The most important step is how you layer the idly. First grease the idli plates so that the batter do not stick to the plates. Add a laddle full of batter and spread the entire plate, next spread the veggie layer. And on the top of this add another layer of batter. Repeat this for all the plates you have before you put into the steamer.
Steam this for about 20 minutes. This takes a few additional minutes than the normal rice idlis as the dal-mix takes a little longer to cook.
Chilli dal tangy chutney complimented the dal-mix idlis. You can try pairing it up with onion or coconut chutney too.
It is no new high funda recepie but definitely a keeper as it is so Simple to make and just right for the health geeks.
Soak the below ingredients in the quantities mentioned below for a minimum of 5 hours(overnight preferred).
Rice - 1.5 cups
Urad/Black Gram Dal - 1 cup
Channa Dal - 1.5 cup
Toor Dal - 1 cup
Moong Dal - 0.5 cup
Beaten Rice - 0.5 cup
Grind the soaked ingredients with a spoon of salt and a cup of yogurt. To the paste add half a cup of
idli rava. You can add water to get the idly batter consistency.
Next for the veggie layer take a bowl of finely Chopped onion, tomato, capsicum, carrot and peas.(You can use any other veggies that tickles your taste-bud on a lazy Sunday morning).
In a pan, saute the veggies with a tea-spoonful of olive oil and a pinch of salt. For those who like a bit of spice in life, add a tea spoon of garam masala and red chilli powder each. You can bring in some tanginess with a teaspoon of amchur powder. The masalas are optional, but I love to add them when I make these idlis next time too as it added the required flavor. This veggie mix should be cooked until the raw smell is gone.
The most important step is how you layer the idly. First grease the idli plates so that the batter do not stick to the plates. Add a laddle full of batter and spread the entire plate, next spread the veggie layer. And on the top of this add another layer of batter. Repeat this for all the plates you have before you put into the steamer.
Steam this for about 20 minutes. This takes a few additional minutes than the normal rice idlis as the dal-mix takes a little longer to cook.
Chilli dal tangy chutney complimented the dal-mix idlis. You can try pairing it up with onion or coconut chutney too.
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