Idli | Not So Junky - by Chef Siddharth | Sanjeev Kapoor Khazana

Light fluffy idlis served with a coconut chutney - the perfect healthy breakfast.

IDLI

Ingredients

1 cup idli rawa, soaked for 2 hours
¼ cup split black gram, soaked for 2 hours and drained
¼ cup pressed rice, soaked
1 tablespoon coconut oil + for greasing
1 teaspoon mustard seeds
1-2 green chillies, finely chopped
4-6 curry leaves
Salt to taste
¼ cup moong sprouts
2 tablespoons green peas, blanched
2 tablespoon moth, soaked
¼ cup corn kernels, boiled
3-4 tablespoons moth sprouts, soaked
1 medium carrot, grated
¼ cup finely chopped mixed bell peppers
Gun powder for sprinkling
Coconut chutney for serving
Garlic tomato chutney for serving
Sambhar for serving

Method

1. Grind the split black gram to make a smooth paste. Transfer in a bowl.
2. Grind together drained pressed rice and drained idli rawa along with some water to make a semi-thick and smooth batter. Transfer into ground split black gram paste and mix lightly. Set aside to ferment for 8-10 hours.
3. Heat 1 tablespoon coconut oil in a non-stick pan. Add mustard seeds and let it splutter. Add green chillies and curry leaves and let curry leaves crackle.
4. Add the tempering to the batter and mix. Add salt and mix well.
5. Coarsely grind together moong sprouts, green peas, moth sprouts and corn kernels in an electric food processor.
6. Add ground sprout mixture, carrot and mixed bell pepper to the batter and mix lightly.
7. Heat sufficient water in an idli steamer.
8. Grease the idli moulds with some coconut oil and pour ladle full of prepared batter into each mould. Place into the steamer, cover and steam for 10-12 minutes and demould.
9. Sprinkle some gun powder on top and serve hot with coconut chutney, garlic tomato chutney and sambhar.

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