Healthy Sprouted Dal Idli

Step 1: Wash Rice and Dal

Wash 2.5 bowls of rice and 1 bowl of sprouted urad dal (with skin) thoroughly 3-4 times until the water runs clear.

Step 2: Soak Rice and Dal

Soak the washed rice and dal in separate bowls with enough water for 6-7 hours or overnight.

Step 3: Grind Rice and Poha Batter

Drain the soaked rice. In a mixer grinder, add the soaked rice. Add 0.5 bowl of thick poha (washed and soaked until soft). Add a little water and grind to a coarse batter.

Step 4: Grind Urad Dal Batter

Transfer the ground rice and poha batter to a large bowl. Drain the soaked urad dal. Add the dal to the same mixer grinder (along with any remaining rice from the previous batch). Grind to a coarse batter.

Step 5: Combine and Mix Batters

Transfer the ground dal batter to the bowl with the rice batter. Add about 0.5 glass of water to the grinder, swirl to collect any remaining batter, and add this water to the bowl. Mix both batters thoroughly by hand for 2-3 minutes until well combined.

Step 6: Ferment Batter

Cover the bowl with a lid and let the batter ferment overnight in a warm place.

Step 7: Prepare Batter for Idli

The next morning, the batter should be well-fermented and risen. Mix the batter gently.

Step 8: Prepare Tempering for Batter

Heat 2-3 tablespoons of oil in a small pan. Add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds. Once they splutter, add 2-3 chopped green chilies and a handful of curry leaves. Let it sizzle for a few seconds.

Step 9: Add Tempering to Batter

Pour the hot tempering mixture into the idli batter.

Step 10: Add Salt and Ginger

Add salt to taste to the batter. Grate 1 inch of ginger directly into the batter.

Step 11: Add Grated Potato

Grate 2 small potatoes and squeeze out any excess water. Add the squeezed grated potatoes to the batter. Mix all ingredients thoroughly.

Step 12: Prepare Idli Molds

Grease the idli molds with oil using a brush.

Step 13: Fill Molds

Pour the prepared idli batter into each greased mold, filling them about three-quarters full.

Step 14: Steam Idlis

Heat water in an idli cooker. Once the water boils, place the idli molds inside the cooker. Cover with a lid and steam for 15 minutes on medium-high heat.

Step 15: Check and Remove Idlis

After 15 minutes, turn off the gas. Carefully remove the idli molds from the cooker. Let them cool for a minute, then gently scoop out the idlis using a spoon or knife.

Step 16: Serve Healthy Idli

Place the healthy idlis in a serving bowl.

Step 17: Prepare Tempered Idli (Optional)

For an extra layer of flavor, place 3-4 idlis on a plate. Heat 1 tablespoon of oil in a small pan. Add 0.5 teaspoon mustard seeds, 0.5 teaspoon cumin seeds, and a few curry leaves. Once spluttering, pour the hot tempering over the idlis. Sprinkle with gun powder and fresh coriander.

Step 18: Serve Plain Idli (Optional)

Arrange 3-4 idlis on a plate. Sprinkle with gun powder and fresh coriander. Serve with sambar and coconut chutney.

• Ensure rice and dal are soaked for 6-7 hours for optimal grinding and fermentation.

• Grind the batter to a coarse consistency, not too fine, for a good idli texture.

• Allow the batter to ferment overnight in a warm place for soft and fluffy idlis.

• Squeeze excess water from grated potatoes before adding them to the batter to maintain consistency.

• Serve plain with sambar and chutney.

• Top with an additional tempering and gun powder for extra flavor.

• The batter can also be used to make appam, uttapam, or dosa.