Tuesday, 29 July 2014

Moong Dhal Idly (பாசிப்பருப்பு இட்லி)


Idly (இட்லி) is the most popular South Indian breakfast item. Nonetheless, children do not consider the humble idly to be a ‘cool breakfast’.  Well, you can make the idly more interesting and healthy by adding other ingredients to it. Moong dhal idly is made by steaming idly batter with moong dhal stuffing. This idly tastes great when eaten with ghee and coconut chutney.

See the yellow moong dhal steamed inside the idly!
Ingredients - For the batter:
Par boiled rice/ Idly rice – 4 tumblers or 800ml measure (புழுங்கல் அரிசி/ இட்லி அரிசி)
Urad dhal – 1 tumbler or 200ml measure
Methi seeds – 1 tablespoon (optional)*
Salt – to taste
Sesame oil – for smearing the idly moulds

Click here to know more about idly moulds.

Note: Ingredients mentioned here make approximately 40 idlies. Please note the number of idlies depend on the size of the idly mould you use.

For the filling:
Moong dhal – 3 tablespoons
Salt – to taste

Note: Ingredients mentioned here may be used for approximately 12 idlies. 

Method – How to prepare the batter: Wash par-boiled rice and urad dhal along with methi seeds separately and soak them separately in sufficient water for 4-5 hours. Grind urad dhal and methi seeds using wet grinder very well till it becomes a smooth spongy mass (நன்கு குடைய அரைக்கவும்). Transfer the dahl batter (உளுத்த மாவு) into a large container.  Now grind soaked rice using the wet grinder into a fine paste. Transfer the rice batter (அரிசி மாவு) to the same container. Add salt, mix dhal and rice batters very well. Allow the batter to stand overnight or at least eight hours. Next morning, mix the batter well. Add water, if required, to make the batter into pouring consistency. You may refrigerate the batter and use it make idlies as needed.

Note: Use a larger container to hold the batter overnight, as the batter will rise (மாவு பொங்கும்) when fermented.

Moong Dhal Idly (பாசிப்பருப்பு இட்லி) served with Coconut Chutney
How to prepare the filling: Wash and soak moong dhal in water for 30 minutes. Later boil the dhal in water with required salt on low flame till it is half-cooked. Drain the excess water and keep aside.

How to prepare idlies: Mix the batter well before using. Smear the idly moulds with sesame oil. Pour batter to fill half of each mould. Place 1-2 teaspoons of dhal on the batter. Add more batter to cover the dhal up to the brim in each mould. Pour 300ml of water in a pressure cooker or rice cooker. Place the idly mould inside the cooker and close the lid. DO NOT place the weight. Steam the idlies for 5-7 minutes. Once the idlies are cooked, the steam will smell of idly flavor. Switch off the stove and remove the idly mould. Allow the idlies to cool for a minute or two. Remove the idlies from the mould and transfer to a hot case. Smear the idlies with ghee and serve with coconut chutney.

Note: You may test if the idlies are cooked by using a wooden tooth pick. Wet the tooth pick and drive it through the idly in the mould. If the idly is cooked, the tooth pick will come out smoothly with no batter sticking on it. 

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