MASOOR DAL IDLI (Split Red lentil Idli)

Trying to avoid white rice in any form?! Okay before we get to the recipe let's try and get a few very important points in place

Most often than not, when we say, I avoid eating rice or have quit eating rice, it could be for any reason.. Weight loss/diabetes/low carb diet/PCOD/PCOS.. Anything.. We usually believe that if we stop the normal white rice in our lunch/dinner that we have, say in chawal form... We are off rice! But sadly that's not a complete reality..

The fact in the matter is that we consume rice not only in the form of anna/chawal, but in so many different forms that we mostly are not even aware of.. Like in Poha/Idli/Dosa etc.. The traditional form of all of these is nothing but a derivative of RICE! Which we are consuming on a daily basis☺So, now we now that if we are off white rice completely after all..

We need to be aware of how and what are the things going in to prepare any dish.. What is it derived out of..extremely important questions we surely need to ask! Awareness awareness and more awareness...

So here's an ultimate, super healthy, high protein and a very unique Idli recipe which all the Idli lovers must definitely try, best if you're trying to avoid rice.. Or even otherwise

Ingredients:

1)Masoor dal(Split red lentil) and urad dal(deskinned blackgram lentil) in the ratio 2:1

2)Water if required

3)Salt

Procedure:

1) Soak both the dals separately for 4-5 hours or overnight

2) Drain all the excess water and grind both of them together. Make sure you add water only if required, little by little while grinding and the batter does not become too watery

3) Allow this batter to ferment for 7-8 hours in a warm place

4) While making the Idlis, mix the batter a gently a few times by addimg some salt. Don't overdo it as the aerated batter will turn flat

5) On a high flame bring enough water to boil in an idli steamer or pressure cooker. Grease your Idli plates mildly with ghee/oil

6) Fill the moulds with batter and place the stand in your steamer

7) Steam your idlis on medium flame for 10-12 mins and then turn off the flame

8) After 2 mins, remove the idly stand and set aside to cool for 2-3 mins

9) Scoop of the Idlis with the help of a spoon

And, Tadaa.. Your hot hot Idlis are ready and trust me with their taste.. They are just too good

I usually like to serve this with just chutney as the Idlis are already made of dal and sambar would mean more dal, so I just try and avoid that But you can always enjoy it with your sambar too.

So here.. Masoor dal idli with Capsicum and onion Chutney for today

Will soon share the recipe of Capsicum and onion Chutney.. It's yumm and this Idli and this chutney are a deadly combo

Note: You can make the same Idlis with split Moong dal also. Just replace your Masoor dal with Moong dal and you're through☺ You can try that too.