Moong Dal & Brown Rice Idly is a perfect breakfast idea which is super healthy and delicious!
I love idlis, Actually I love all steamed food but I really love idlis. 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 idlis 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 among other. 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 little, did a couple of trails and then came to what I think to me is a perfect moong dal & brown rice idly.
We eat moong dal & brown rice idly with so many different dishes. I serve it with some radish and mint chutney. Drumstick sambhar goes extremely well with and so does the sambhar with freshly ground spices. Like I was saying, idlis are so wholesome and healthy. Since they are soft and really light on the stomach, even small babies can have it. The easiest way to have idlis is to eat them with some molagapodi.
Make some molagapodi in bulk and then store it. Whenever you make idlis, just mix some with oil and curd and eat it up! I think if there is one south Indian breakfast I simply can’t resist, it would be ildy 🙂
Moong Dal & Brown Rice Idly
- 2 cups moong dal Yellow
- 1 cup brown rice
- 1 tsp methi seeds
- pinch hing Generous pinch would be great
- 1 tsp mustard seeds
- 2 - 3 chillies dry red
- Handful curry leaves
- 1 tsp Eno fruit salt
- 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 seeds 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.