Urad daal- Special Idli

Ingredients
  • 1/2 cup parboiled rice
  • 1/4 cup urad dal (split black lentils)
  • 6 to 8 fenugreek (methi) seeds
  • 1/4 cup barley (jau)
  • salt to taste
  • 1/4 cup finely chopped mixed vegetables (carrots , french beans , peas etc.)
 
Idli… the first dish that comes to our mind when we think of south india! i have modified this traditional snack to make it healthier by adding urad and barley. Chopped vegetables add flavour, colour and more nutrition to this dish. Serve hot with sambhar.
  • Soaking Time:  2 to 3 hours.
  • Preparation Time: 15 mins
  • Fermenting Time:  3 to 4 hours.
  • Cooking Time: 12 mins
  • Makes 10 idlis
  • Show me for   idlis  
Method
  • Wash and soak the rice, urad dal and fenugreek seeds in lukewarm water for 2 to 3 hours. Drain and keep aside.
  • Wash and soak the barley separately in lukewarm water for 2 to 3 hours. Drain and keep 1 tbsp barley aside.
  • Drain the rice, urad dal and fenugreek seeds and grind along with the remaining barley in a mixer to a smooth paste.
  • Cover and keep aside for 3 to 4 hours to ferment.
  • Add the salt and mix gently.
  • Apply a little water on the idli moulds and put spoonfuls of the batter into them.
  • Sprinkle a little barley and 2 tsp of vegetables over each idli and steam in a steamer for 20 minutes.
  • Unmould the idlis when slightly cool and serve immediately.
HAVE YOU REGISTERED FOR THE PULSES CONCLAVE 2020?
Registrations Open Soon