(Serving size: 2 idlis; Number of servings: 6)
- 1cup black lentil whole & skinned (urad dal)
- 1 cup yellow lentil split & skinned (moong dal)
- ½ cup Water
- ½ tsp. salt
To make the batter:
- Wash and soak the black and yellow split Moong dal over night or at least 8 hrs.
- Grind the dals into a semi fine batter using water as needed. (batter should be dropping consistency).
- Add salt to the batter, mix well.
- Pour batter in a large container/pot to allow the batter to rise.
- Let the batter ferment, preferably overnight, in a warm place (avoid the inside of the oven). It should rise with lots of air pockets in it.
- Fill your steamer pot with water. Make sure the steamer stand is above the water level.
- Allow the water to boil.
- In the meantime, grease the inside of 4-6 ramekins with a drop of oil in each.
- Gently stir the batter evenly.
- Using ladle, pour the batter into ramekins covering only 2/3rd of the ramekins. Place all the ramekins on a plate.
- When the water begins to boil, place the plate on the steam stand inside the steamer pot.
- Steam for 15 minutes.
- To test, prick a toothpick and it should come out clean. If not, cook for another 4-5 mins.
- Let it cool for 5 min and then using spoon, scoop out the Idlis.
- Enjoy it with onion chutney or cilantro mint chutney.
Nutrition Information (per serving):
Total fat (g): 0.4
Cholesterol (mg): 0
Total Carbohydrate (g): 24.4
Dietary fiber (g): 10.6
Protein (g): 10.4
Calcium (mg): 22
Sodium (mg): 32
Phosphorus (mg): 107
Potassium (mg): 306
Hint: Lentils are high in potassium and potassium. Limit to 2 idlis
Variations: Add 2 tbsp. of shredded carrots, 2 tbsp. of frozen peas in the batter.