The blogger in me is very happy today… I have been waiting to make these idlis and archive them since the day I saw many of my friends in a fb group posting it.. As I read the comments, I understood that these idlis were the healthiest of its kind as it had no rice in it and were made completely from lentils.. I soon found out the recipe from one my well experienced friend, Usha Bhat who told me she had got it from another of her friend, Uma… So I was all set to try out the idlis during my hubby’s weekly off..
Like every recipe of mine, this idli making too has a story attached to it.. With loads of enthusiasm, I set out (literally!) to soak the lentils.. While I found I had a cup of Urad dal, I soon realized I had only half a cup of moong dal…. Oh my! I was very much disappointed… It then struck me that I could soak 1/2 of each lentils and maybe I would be lucky enough to still get to fill every mold of my idli stand..
After soaking, I had a quick chat with Usha mai discussing how long I should keep the batter for fermenting.. That was when I got the shock of my life! She said I should ferment it only for 4-5 hours else the batter turns sour if kept overnight.. Now I was stuck.. If I had to keep it only for 5 hours, I would have to grind at 3 a m in the morning to have breakfast at 8… Haha! The thought itself made me laugh..
She then gave me an idea of grinding quickly and keeping it for fermenting till I sleep and keeping the batter in fridge overnight… Now this was new to me! I had thought idlis could be made only right after fermenting and only dosas could be made with batter kept in fridge.. I thought of following her experienced words and did the same..
I am glad I did as I was in for a wonderful surprise… The batter did ferment within 5 hours… I could fill each of the idli molds..The idlis did turn fluffy and super soft… Not to forget they turned out super yummy.. These idlis are very healthy too especially for people who want to reduce the consumption of rice in their diet..
I guess my story did turn a bit long today… Hope you are not bored.. Do try them and enjoy these super soft idlis with a spicy dip!
Health Benefits of Lentils: Lowers Cholesterol, Good for heart health and digestive health,Stabilizes blood sugar,Increases energy and good source of protein..
1 Cup Urad Dal/ Skinned split Black Gram
1 Cup Moong Dal/ Skinned split Green Gram
Salt to taste
1 inch Ginger piece
2 Green Chillies
1. Wash well and soak both the grams with sufficient water for around 4 hours.
2. Grind along with salt, ginger and chillies to a smooth paste and mix well with hands to kick start fermentation. Keep covered in a warm place for around 4 to 5 hours. 3. Keep the batter in fridge or you can prepare idlis right after fermenting.
4. Pour into the idli molds and steam for 15- 20 minutes. 7. Allow it to cool for 5 minutes and then remove using a knife or back of a spoon.
Serve with chutney or sambar!
Note: Do not ferment the batter for more than 5 hours as the Idlis can turn sour. Soak the previous day morning, grind by afternoon and ferment till your sleep. Keep the batter in fridge at night and make Idlis for breakfast the next day.