Idli, a South Indian delicacy is a healthy breakfast option. It is relished with coconut chutney and sambar for a nice wholesome meal. Traditionally, it is made of split urad dal (black gram) and rice. But it can also be made of split green gram. So just replace rice with moong dal and they come out just like any regular idli, nice, soft and fluffy. So enjoy this great variation for breakfast, lunch of dinner. They can also be packed for a lunch box meal too.
- 1/2 cup moong dal (split green gram)
- 1/2 cup urad dal (split black gram)
- 1/2 tsp. fenugreek seeds
- salt to taste
- 1 tsp. eno fruit salt
- oil to grease the idli moulds
Wash both the lentils well and soak overnight along with the fenugreek seeds. Then grind into a smooth batter by adding very little water. The batter should not be too thin or too thick.
Add salt and mix well. Cover and keep aside in a warm place for 8-10 hours to ferment. Add eno fruit salt and 1 tbsp. of water.
Give it a quick stir and spoon the batter into greased idli moulds. Steam for 15-20 minutes. Demould when it cools down slightly. Serve hot with coconut chutney and sambar.
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