"Urad dal~Masoor Dal (Black Gram Dal~Red Lentil) Spicy Idly" ... This is a simple Idly that I tried out prepared with only two pulses with addition of ginger and green chillies for added spiciness ... This Idly is similar to Urad dal~Moong Dal Idly posted before … Tastes awesome when served with some green chutney or chutney powder … Yummy Yumz .....
** I grew up relishing Urad dal-Moong dal Idly which is a Amchi / Konkani Saraswat's special Idly that has only two pulses Urad dal~Moong Dal to it. It is an instant Idly and I have posted it before and will be sharing the link below at the bottom of this recipe. I do not want to run into much details more of the Idly as you can refer to that link where I have written all in detail and will share the same at the bottom of this recipe. Here the combo is just a slight variation. I have used masoor dal / red lentil instead of moong dal, a new takeoff on old Idly recipe. Sort of a different twist which I love trying out, but otherwise the recipe remains the same without any changes in method or preparation. Slight variation in the ratio of addition of the pulses, that’s all. Do try this out for a change and don’t go by the color of the batter, it is slightly pinkish when ground, but turned out whiter on preparation of Idly, I wish the color was maintained to that baby pink color, coz the Idlies would then have look more beautiful. This particular combo of pulses is also supposed to be healthy as masoor dal is much more healthier option than tuvar dal and many nowadays opt for it in preparation of dals / sambar too.
** Here is the simple recipe for Urad Dal~Masoor Dal (Black Gram dal~Red Lentil) Spicy Idly ... My own style … My own Recipe …
** Soak 1 cup of Urad Dal and ¾ cup of Masoor Dal separately in water for 3-4 hours. Wash well and drain the water and keep both separate. You can soak them together and grind the same too. Many people follow that method and it works out fine. I prefer to soak separately, grind them separately and then mix them as masoor dal if ground slightly into rava texture, turns the idly softer in texture.
** Rinse the Urad Dal, drain and grind to a smooth paste adding ½ cup of water only. Sprinkle more water if necessary. Do not add in more water as the batter will thin out and you will not get Idly batter consistency. So be very careful with water. Remove in a large vessel and keep aside. I used wet grinder for the purpose of grinding. You can use a mixer grinder too.
** Now beat the mixture once again well. Gently pour the mixture into the molds /vati to ¾ th level only. You should leave gap on top of the molds as the batter will rise when getting steamed. I have used round 1.5 inch deep vati / cups / tumbler /molds here to get rounded shaped Idlies, you may choose whichever is suitable to you. Remember to apply oil to the molds before adding in the batter. Applying of oil to the molds ensures that the batter / mixture does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit.
** Keep the Idly steamer / pedavana with required amount of water to heat on high level. When it reaches full steam, lower the heat and gently place in the steel vaties / molds one by one in a single layer, then keep the separator and place some more vaties in layers and so on. I have a three tiered Idly steamer, where I can place four vaties in each layers in all adding to 12 Idlies. Cover the lid tightly. Increase the heat and steam for 5-10 minutes or till you see steam escaping through the lid, then lower the heat to medium and steam for 20 minutes.
** The time for steaming process here depends on the size of the molds. Smaller one’s take lesser time while larger one’s should be steamed a little bit more for evenly cooked Idlies. If using larger molds you can steam for about 45 minutes in all ie. 10 + 30-35 Minutes. Remove and cool a bit. Run a blunt knife through the edges on the inner side of the vaites / moulds and gently flip over the vaties / molds and tap it a bit to bring out the steamed Idly in one go.
** "Urad dal~Masoor Dal (Black Gram Dal~Red Lentil) Spicy Idly" is done and ready to be served. Always serve the Idly hot with any Chutney of your choice or sambar. I served it with green cocont chutney and Karbeva Loshney Chutney / Curry Leaves Garlic Chutney and it tasted yummy. Personally I prefer this Idly with chutney as it tastes great. Do prepare and enjoy this dish with your family and friends.
** For the “Urad Dal~Moong Dal Spicy Idly” Recipe, Please follow the link given below …
** For the “Coriander~Coconut Chutney” Recipe, Please follow te link given below …
** For the “Karbeva Loshney Chutney / Curry Leaves Garlic Chutney” Recipe, Please follow the link given below ….
** You can use the search option for "Idly / Khotto / Ramdan" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
** You can use the search option for "Chutney" where you will get many more dishes prepared using it. Do try out various types of dishes to relish with dosa / Idly / roti etc. or with dal-chawal too. Enjoy the dishes with your family and friends and do give me a feedback if possible.
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