Idli without rice!!..This is trending nowadays!! Idli is an excellent tiffin which you cant avoid in southindian breakfast..People getting bored with the usual rice idlis/rava idlis, this is gud enough to please u guys..Very very soft, fluffy, healthy, very easy to make, n ofcourse it is so delicious! Made it for the first tym n I m so glad about the results..
I found this as an excellent way to feed moongdal to my kid. When I created this blog, I moved almost all of the olderposts in my fbpage here. This is one of the posts which got very gud response from the followers there since many ppl haven't heard abt this rcp..
RECIPE:
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Soaking Time: 4-5 hrs
Fermentation Time: Minimum 4 hrs
Cooking Time: 10-15 mins
Serves: 12 no's (approx.)
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INGREDIENTS: [1 cup=240 ml]
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Moong Dal - 1/2 cup
White Urad Dal - 1/2 cup
Fenugreek seeds - a few
Salt - as req.
Water - as req.
Oil - for greasing
METHOD:
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1. Clean and soak moong dal in a bowl, and urad dal with fenugreek seeds in another bowl for 4 - 5 hrs.
2. Grind both of them separately in a blender with adequate soaked water. Add both of them in a container, mix well, and add salt.
2. Grind both of them separately in a blender with adequate soaked water. Add both of them in a container, mix well, and add salt.
3. Close the container and allow to ferment till the batter rises. 4 - 5 hrs is good enough for fermentation. I allowed to ferment for exactly 8 hrs and it came out perfect.
Your super soft idlis are ready!! Serve with chutney, sambar or any gravy of your choice.
NOTE:
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1. Don't overferment the batter, allow to ferment only till the batter rises, else it may become sour.
2. You can add some seasoning to the batter with grated ginger, green chillies, coriander leaves, hing etc.
Source: flavorsncolors
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