Step-by-Step Instructions

1. 1.Wash and Soak Lentils & Quinoa

   Wash green moong lentils, black lentils, and quinoa thoroughly. Soak them overnight for 8-10 hours until they develop small sprouts. (Note: The video shows already sprouted lentils).

2. 2.Blend Idli Batter

   Transfer the soaked and sprouted green moong lentils, black lentils, and quinoa to a blender. Add a little water as needed and blend until you achieve a smooth batter consistency.

3. 3.Season and Ferment Batter

   Add salt to the blended batter. Mix it thoroughly with a clean hand to enhance the natural fermentation process. Cover the batter and let it ferment for approximately 8-10 hours. Fermentation time may vary depending on the climate (less time in warmer climates). The fermented batter will appear visibly risen and bubbly.

4. 4.Prepare Idli Molds and Steam

   Lightly grease the idli molds. Pour the fermented batter into each mold, filling them about three-quarters full. Place the filled molds into an idli steamer. Steam the idlis for 12-15 minutes, or until they are fully cooked and fluffy (a toothpick inserted into the center should come out clean).

5. 5.Sauté Garlic, Chili, and Peanuts for Chutney

   Heat 1 teaspoon of olive oil in a pan. Add garlic cloves and a dried red chili. Sauté until the garlic is fragrant and the pungent smell mellows out. Then, add the raw peanuts to the pan and roast them with the garlic and chili until they are lightly toasted and aromatic.

6. 6.Add Tomatoes and Season

   While the peanuts are roasting, chop the fresh tomatoes into small pieces. Add the chopped tomatoes to the pan with the roasted peanuts, garlic, and chili. Season with salt. Stir well, cover the pan, and let the tomatoes cook down until they soften.

7. 7.Grate Tofu and Add to Pan

   Finely grate the firm tofu. Once the tomatoes in the pan are beautifully softened, add the grated tofu. Mix it well with the tomatoes and other ingredients.

8. 8.Add Spices and Asafoetida

   Sprinkle homemade cumin powder and coriander powder into the pan. Mix everything thoroughly to ensure all the flavors meld together. Add a tiny pinch of asafoetida (hing) for a unique savory note and digestive benefits. Stir again.

9. 9.Cook Chutney Mixture

   Cover the pan and let the chutney mixture cook for about 5 minutes, allowing all the flavors to deepen and combine.

10. 10.Cool and Blend Chutney

    Remove the cooked chutney mixture from the heat and let it cool down completely. Transfer the cooled mixture to a blender. Add the tangy green chutney (made from cilantro and mint leaves) and a few ice cubes. Blend until the chutney is perfectly smooth and creamy.

11. 11.Serve Idli with Chutney

    Carefully remove the steamed idlis from their molds. Serve the soft, fluffy idlis warm with a generous portion of the unique high-protein tofu and peanut chutney. Garnish with a fresh cilantro leaf or a few sprouted lentils if desired. Enjoy this delicious and satisfying vegan meal!