“Urad Dal- Tandul- Kirlailele Moong Idly (Black Gram Dal- Rice- Green Gram Sprouts Idly)” ... soft and spongy idlies served with Beetroot- Veggie Sambar and Coconut- Ginger Chutney” … here is an interesting combo for scrumptious healthy bouncing Idlies that are high source of protein which makes it more than welcome to be included into our breakfast list for health benefits … try it, tastes awesome dunked in veggie sambar or coconut chutney … Yummilicious ….
** Here is a simple but tasty and nutritious Idly ie steamed dish prepared using lentils and rice that can be served with chutney and sambar during breakfast. I have always loved tweaking my recipes to bring in a pleasant and healthier twist. Sprouts are good source of protein that should be added by all for health benefits.
** This recipe takes some time in preparing of the ingredients as we have used sprouts and sprouts need a time frame of atleast 2 days to be prepared at home. Chutney and sambar are accompaniments for Idlies to be served with and you can prepare any of your favorite chutney or sambar to be served with these idlies too.
** Here I have prepared the recipe with basic recipe of idly ie with 1:2 ratio and included the sprouts coarsely ground to the batter after fermentation ie the following day. You can serve these idlies with simple chutney pitti/ powder or pickle or kurma too, they will all taste great. Just go ahead, try these and enjoy with family.
** Here is my own recipe for “Urad Dal- Tandul- Kirlailele Moong Idly (Black Gram Dal- Rice- Green Gram Sprouts Idly)” … my style …
** Ingredients :
Urad dal/ Black Gram dal : 1 cup
Idly/ Rice Rava : 3 cups
Kirlailele Moong/ Green Gram Spouts : 1 heaped cup
Methi/ Fenugreek Seeds : 1 tsp
Ginger/ Adrak/ Alle’ : 1 inch piece
Green chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Curry leaves/ Kadipatta/ Karbevu : 6-8 fresh ones
Coriander Leaves/ Kottambari Pallo/ Dhania : handful.
Salt/ Namak/ Meeta : to taste
** Soaking of Methi/ Fenugreek Seeds : Soak methi seeds in ¼ cup of water for an hour or so when you soak the dals itself, but separately. This is to be used while grinding the batter. I do not add methi along with dal’s coz. when we drain off 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. So it is not necessary to follow my method of soaking separately. You may do so along with other ingredients too.
** Soak Urad dal/ Black Gram Dal for 4-5 hrs. Wash, drain excess water and grind to a batter (I use wet grinder) adding the soaked methi seeds along with the water in which it is soaked. Use water sparingly to get a thick fluffy batter.
** Before you start grinding dal, soak Idli/ Rice Rava (easily available in stores) in water for about an hour. Drain off the excess water if any by tilting the vessel. Keep this ready aside for another 5-10 minutes before adding on.
** Remove the prepared urad dal ground batter into a large sized vessel and add in the prepared Idly rava after draining off water if any and mix well. The batter should be thick but pouring consistency, so add water cautiously.
** In a mixer grinder, wash and add ginger cut to small pieces, along with green chilly and curry leaves also cut to pieces. Grind all to a coarse textured paste WITHOUT adding water. Remove and add this to the batter in vessel.
** Mix the batter well with hand in clockwise direction for 3-4 minutes, this helps the batter fermentation process. So do not skip this step. Add Salt to taste- on the surface of the Idly batter WITHOUT MIXING IT with batter.
** Cover it with tight lid and leave it overnight/ 10-12 hours to be fermented. The fermentation process depends upon the weather as if it is cold then the time frame may increase and if the climate it hot it will take less time.
** I have used Kirlailele Moong/ Green Gram Sprouts which is always stocked in my fridge as I regularly add a handful to salads. For perfect method of Spouting Beans, please check out on the link shared at the bottom of this recipe.
** Add Kirlailele Moong/ Green Gram Sprouts into a mixer grinder along with handful of kottambari pallo/ coriander leaves and grind to a coarse paste WITHOUT adding water. You may sprinkle a little bit if absolutely necessary.
** Add the above ground paste to the fermented batter and gently mix it with a spatula. Do not use force or beat the batter as we need to retain the fermentation. Cover and keep the batter aside for another 15-20 minutes and it’s ready.
** Note : All ingredients should be mixed well and the batter should remain thick in consistency of that which we normally keep for Idlies. The batter now is ready to be prepared into Idly, Ramdan, Khotto, doddaka etc. as per your choice.
** To Prepare the Steamed Idly/ Idlies : 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. Add batter only to ¾ level and not until the top or else the idly may pour out or stick to the plate separator above.
** Remember to apply oil/ tel on inner side of molds before adding 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.
** Meanwhile keep the Idly steamer/ pedavana with required amount of water to heat on high level. When it reaches full steam, lower the heat to minimum, 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 Idly steamer with its lid tightly. Increase the heat and steam on high heat for 5-10 minutes; until steam escapes through the side rim of the lid, then lower the heat to minimum and steam for another 20 mins.
** The steaming time for Idlies/ Ramdan depends on the size of the molds and the number of Idly molds placed in the steamer. 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 35- 40 minutes in all ie. 10 + 25-30 Minutes. Never over steam, the idlies or else they will not remain soft and turn hard on removing.
** To remove the prepared Idly from steamer : Always first open the lid of the pedavana/ idly steamer and then off the gas, otherwise the steam will bounce back on top of the Idly and add droplets on the cooked Idlies creating a mess. Remove the Idly Vati one by one gently and place it on even row on a table/ platform without toppling one each other and allow it to cool a little bit, say for about 5 minutes.
** Do not try removing Idlies immediately as they are too hot and will break/ crumble and will not come out in one smooth go. Once slightly cooled (just 5 mins), run a blunt knife through the inner side of the vaties/ molds and gently flip over Vati and tap it a bit to bring out the steamed Idly in one go. Keep it aside ready.
** “Urad Dal- Tandul- Kirlailele Moong Idly (Black Gram Dal- Rice- Green Gram Sprouts Idly)” is done and ready to be served. Idlies always taste awesome served fresh and hot with any type of Coconut Chutney and Sambar/ Kolumbo. You can also serve them with any spicy gravy dish of Veg or Non.Veg of your choice.
** It tastes equally good served with any type of dish, though the usually combo is of Idly- Sambar- Chutney. I served it with Beetroot- Veggie Sambar and Coconut Ginger Chutney for meals and it was awesome combo. Do prepare and enjoy this dish with your family and friends either for meals or breakfast.
** Note : You may be wondering why I have added the moong sprouts ground to coarse paste the next day ie after urad-rice batter fermentation. Sometimes fermented beans giving out a smell that is not very appealing when left aside, say for a few hours and keeping it overnight at times may create problems, though a few hours is fine. However, urad- rice batter tastes best when fermented, so I prepare such batters in two parts and get perfect, fluffy, delicious Idlies. Try it, and I am sure you will agree with me.
** Note : I have added Idly / Rice Rava to the batter as it is easier and gives perfect results for Idlies and is also easily available in stores. However, if they are not available at your vicinity or you do not want to use the same, then soak any ordinary rice in water for 3-4 hours, drain, wash well and then add into mixer grinder and grind to a grainy texture. Remove and add this to the ground urad dal and its done.
** Note : I would like to mention here that I use table top wet grinder for grinding of Urad Dal which always yields into larger amount of the ground batter than when ground in mixer grinder. In case you are using mixer grinder for grinding of the batter, then the proportion should be cut down to get perfect Idlies. Use urad dal 1 cup for 2.5 cups of Idly rava and 1 cup of moong/ green gram sprouts.
** Sharing link to “Method of preparing Sprouts” … you may browse through if need be, it includes step by step pictures too ….
** I am sharing two links below, one is a common one to all "Chutney" dishes in the blog, so that you can choose that which appeals to you. Again, I am sharing two links to “Coconut Ginger Chutney” one that is prepared with addition of green chillies, while the other is prepared with red chillies, you may chose any …
** Sharing a common links below to all “Idly/ Khotto/ Ramdan” recipes shared already in the Blog before, you may browse through and try them too, they are all tasty and can be prepared with the same Idly batter…
** Sharing common links below to all “Sambar/ Kolumbo” recipes in which you will also find the recipe to “Beetroot- Veggie Sambar” recipe, you may try any that appeals to you, they are all tasty and most of them will go well served with Idly ….
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