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This Multi Dal Spicy Idli is prepared from rice, black gram, green gram and pigeon peas batter that is spiced with dry red chilis and coriander seeds.
Ingredients:
Par-boiled Rice – 3 cups
Split Black Gram/Urad Dal, de-husked – 1/2 cup
Split Green Gram/Moong Dal, de-husked – 1/2 cup
Toor Dal – 1/2 cup
Fenugreek Seeds – 2 tablespoons
Dry Red Chillis – 8
Coriander Seeds – 2 tablespoons
Salt to taste
For Aid:
Idli moulds
Steaming Pot
A container large enough for the batter to double on fermenting
Oil – 2 teaspoons
Method:
- Wash and soak par-boiled in water for 5-6 hours.
- Wash and soak black gram, green gram, toor dal and fenugreek seeds in water for 3-4 hours.
- Blend/grind black gram, green gram, toor dal and fenugreek seeds along with coriander seeds and dry red chillis into smooth batter adding a cup of water. Transfer the batter into a large container.
- Now blend rice into a coarse paste. Transfer into the container.
- Add salt and mix thoroughly.
- Set the batter aside to ferment overnight or for 7-8 hours until the volume of the batter doubles.
- Before preparing idlis, take sufficient water in the steam pot and heat it.
- Meanwhile, grease the idli moulds with little oil.
- Gently mix the batter. Do not over-mix as the air captured during fermentation will escape making idlis harder.
- Pour the batter into greased idli moulds.
- Place the moulds in the steam pot and cook for 30mins on high flame.
- Turn off the flame, remove the lid of the pot immediately to avoid vapors from dropping on cooked idlis.
- Unmould and serve hot with chutney and/or sambhar of your choice. Allowing the idlis to cool down for 2 minutes before unmoulding helps you unmould them neatly.
