“Urad Dal- Whole Moong- Rulava Idly (Black Gram- Whole Green Gram- Rava Idly)” served with Amla- Radish- Ginger- Pachodi (Chutney) … delicious healthy steamed Idlies served with equally delicious and healthy seasonal veggies chutney … Yummilicious .....
** It is always a delight to relish hot steaming Idlies for breakfast as it is not only tummy filling but high in nutrition levels too. I have been preparing these for decades now in various combinations to not only satisfy taste buds but to also reap in health benefits of all. Do try to include them into your lifestyle for a fit, healthy and happy family.
** Here is the simple method of preparing “Urad Dal- Whole Moong- Rulava Idly (Black Gram- Whole Green Gram- Rava Idly)” … my own concoction of recipe … do give it a try, they really turn out soft and delicious …
** Wash and soak 1 cup Urad Dal/ Black Gram Dal and 1 cup whole Moong/ Green Gram Moong together in plenty of water for 3-4 hrs.
** Soaking of Methi : Soak methi/ fenugreek seeds in ¼ cup of water in a small cup for an hour or when you soak the dal itself, but separately. This is to be used while grinding the dosa batter. I do not add the methi along with the dal’s coz. When we drain off the water, the health and medicinal properties of methi seeds are also lost through it.
** Note : Almost everybody I know, even my Mom soaks the methi seeds along with the urad dal while soaking the same. Therefore, it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Add 1 cup of Bombay Rava (Bombai Rulavu) in a cloth, tie it tight and steam for 10-15 minutes in pedavana/ Idly steamer, remove and let it cool completely.
** Once the rava has cooled down mix it well taking care to see that you break the lumps formed etc. and get a well evenly steamed rava, keep it ready aside.
** Drain off the water from dal and rinse it well under running water or once again wash it well changing water 2-3 times and drain off all excess water.
** Put it into a wet grinder or mixer grinder along with the soaked methi seeds with the water in which it is soaked and grind to a smooth fluffy paste.
** Note : Use water sparingly while grinding by adding little by little as you keep grinding or the batter will not turn fluffy and will thin out and you will not get spongy Idlies.
** Add 4-5 Green Chillies (Tarni Mirsanga/ Hari Mirchi) cut into pieces and 1 inch piece of Ginger (Adrak/ Alle’) to the dal mixture and further grind for a few seconds just enough to crush the spices, there is no need to grind them fine.
** Remove the ground batter into a vessel and add in the steamed and cooled rava along with Salt (Namak/ Meeta) to taste and mix well. Cover with a lid and keep it aside for about 30 minutes to settle down/ rest and the batter is ready.
** Note : The batter should be kept of thick in consistency, so be very careful with addition of water initially, you can always check and add if necessary just before steaming.
** Beat mixture well, if too thick, add little bit of water, mix well and then gently pour the batter with the help of a rounded spatula into the molds to ¾ th level only.
** If using deep molds then leave a gap on top of the molds as the batter will rise when being steamed. If using flatter idly type molds then you may add on as is the dent on the plate.
** Remember to apply oil to the molds before adding in the batter. Applying of oil to the molds ensures that the batter does not stick to it and comes off cleanly without crumbling once the Idly is steamed and cooled a bit, this is a must and easy procedure.
** Keep Idly steamer with required amount of water to heat. When it reaches full steam, lower the heat, gently place whichever mold or plate you are using and cover the lid tightly.
** Increase the heat and steam for about 5-7 minutes and when you see steam escaping from the lid lower the heat and continue steaming for another 15-20 minutes depending upon the size and number of idlies placed for steaming.
** Note : You may check other posts on Idly, for more information, step by step pictures to enable you to understand the method/ procedure if you are newbie.
** When done, remove, let cool a bit, the run a blunt knife through edges on the inner side of the mold and gently flip over and tap it a bit to bring out the steamed Idly in one go.
** Note : You can use the remaining batter if any in the same molds and they will work fine. Only if you want to repeat in the same mold for more than three times then you must check out the condition and clean if need be.
** “Urad Dal- Whole Moong- Rulava Idly (Black Gram- Whole Green Gram- Rava Idly)” is done and ready to be served. Always serve Idlies steaming hot to savor them in full taste with any side dish like chutney/ sambar or curry of your choice.
** I served these soft, spongy and delicious Idlies with Amla- Radish- Ginger- Pachodi (Chutney) as both radish (mooli/ mullangi) and amla (gooseberry/ avalo) are in season and I make best use of them by adding to dishes for health benefits.
** These Idlies are sure to taste awesome with sambar too and you can prepare lovely sambar with addition of radish, tomatoes etc. and relish the same too. I love Idly with sambar or chutney and this time I had prepared chutney.
** Note: I always use wet grinder while grinding Idly batter and the measurements vary a bit as it yields a fluffier and larger in quantity batter unlike mixer grinder. So in order to adjust the same if using mixer then keep the urad and moong in same proportion while I suggest you decrease the amount of rava to half to get the right consistency.
** Note the ratio of Urad Dal- Whole Green Moong- Rava for these Idlies as …
~ For wet grinder : 1:1:1
~ For mixer grinder 1:1:1/2
** There are many wonderful “Chutney” recipes in the Blog that you can serve the Idly with, so I am sharing a common link to the same below, you may chose any that you would love to try out or that which your family likes, also sharing link to the Amla- Radish- Ginger Pachodi (Chutney) served in picture above, you may try that out if interested too …
** For “Amla Radish Ginger Pachodi (Chutney)” Recipe, Please follow the link given below ….
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Thanks.