Moong Dal & Brown Rice Idly
I love idlies, Actually I love all steamed food but I really love idlies. I can practically eat them for breakfast, lunch and dinner and when combined with a spicy chicken or mutton curry it transports itself to a higher level. I am not saying sambhar and chutney won't do, they work as well too. As a result of liking idlies so much and making them so often, I am always on the lookout of finding more idly recipes. I have tried Rava Idly, Ragi Idly, Oats Idly and then one day while browsing I landed on this Moong Dal Idly, it sounded so interesting and different that I had to try it out. I tried though it was nice, somehow O and N both didn't like it plus the fact that it had no carbs at all was a deterrent to me serving it up as a family meal. I played around with the recipe a litte, did a couple of trails and then came to what I think to me is a perfect moong dal idly.
We eat it with various things, in the picture below you can see it being served with Radish and mint chutney. Drumstick sambhar goes extremely well with and so does the sambhar made with freshly ground spices
Recipe - Moong Dal Idly.
- Dry roast the yellow moong dal till it starts turning slightly brown. You can skip this step but I really think it enhances the flavour of the idly a lot.
- After it cools a bit, wash and soak along with the one cup brown rice. Let it soak overnight.
- In the morning, grind it to a smooth batter and let it sit for an hour or so.
- Heat oil in a small pan, add hing and roast for about 10 secs. Add the mustard seed and let them splutter. Add curry leaves and red chillies. Fry for 1 minute and add it to the batter.
- Add the eno to the batter and mix it combined.
- Steam the idlies for 10-12 minutes and serve hot with chutney or sambhar.