Now coming to the nutrition in this food, the carotenoid lycopene found in tomatoes (and everything made from them) is a very useful antioxidant and has cancer-preventing properties. Urad Dal(a type of lentil) is a very good source of dietary fiber and protein. Parboiling rice drives nutrients, especially thiamine, from the bran into the grain, so that parboiled white rice is 80% nutritionally similar to brown rice.
From yesterday's Chole puri from the North we are travelling down to the traditional Idli chutney of South. I always have Idli batter in my refrigerator and this is one of the quick breakfast item on a time crunchy day.
Preparation Time - 1o mins
Cooking Time - 15 mins
Serves - 4
Tomato - 2 big ones ripe and firm but not over ripe
Onion - 1
Red chilli - 4 or to taste
Oil - 2 tsp
Mustard seeds - 1/2 tsp
Split Urad dal - 2 tsp
Asafaoetida powder - pinch
1) Chop tomato and onion into small pieces and corsely grind in a blender along with red chillies(do not puree, otherwise it will become like tomato ketchup).
2) Heat oil, add mustard seeds. Once they stop spluttering add split urad dal, asafoetida powder and saute till urad dal becomes slightly brown.
3) Now add the tomato, onion, red chill paste and simmer in the gas stove for 10 to 15 minutes till the water evaporates.
4) Add salt to taste and serve with hot idlis.
Urad Dal(whole) - 1 cup
Idli Rice(Puzhungal Arisi/ ParBoiled Rice) - 2 1/2 cups**
Salt to taste
1) Rinse and drain Urad dal till you get a clear water. Now soak in enough water for 2-3 hours.
2) Rinse and drain Idli rice and soak in enough water for 6 hours.
3) Using a stone grinder/blender grind the urad dal adding the soaked water little by little till you get a smooth fluffy batter.
4) Now grind the rice into a fine paste adding water little by little.
5) Mix the Urad dal batter, Rice batter and Salt and mix them thoroughly.
6) Leave it over night for the batter to ferment nicely, on cold winter days switch on the oven light and leave the batter inside the oven overnight. The heat from the light will make the batter to ferment.
7) The trick to get a soft spongy idli is proportion, the grind urad batter and rice batter should be in equal quantity, so based on how much batter you are getting from the urad dal adjust your rice batter.
8) Now use cooking spray and grease the idli plates, thoroughly combine the fermented batter and pour the batter in the greased plates and steam them for 15 minutes on medium heat in a pressure cooker or pan till they are cooked.
9) Serve with Chutney.
This dish goes to My legume love affair twelfth helping event hosted by Annarasa started by Susan.
This dish goes to Delectable Combinations hosted by Kamalika originally started by Sunshinemom.
This goes to EFM June Breakfast series hosted by Srish.
*This rice measurement depends on how much batter comes out from the urad dal, for most of the varieties available in India you can add as much upto 5 cups of rice. But the ones available here i use anywhere between 2 1/2 to 3 cups of rice. The fluffy urad batter and the rice batter should be in equal quantity to get a soft idli. So adjust according to the quality of your urad dal)