Protein-Rich Idli Breakfast - Homestyle Cooking

Step 1: Introduction to Protein Breakfast

The video introduces a healthy steamed breakfast made with lentils and rice, emphasizing more lentils and less rice.

Step 2: Measure Rice and Fenugreek Seeds

Add 1 cup of rice and approximately 1/2 teaspoon of fenugreek seeds to a bowl.

Step 3: Measure Yellow Moong Dal

Add 2 cups of yellow moong dal to the same bowl.

Step 4: Measure Urad Dal

Add 1 cup of urad dal to the bowl.

Step 5: Soak and Wash Lentils and Rice

Soak the mixture for 3 to 4 hours. After soaking, wash the mixture thoroughly 4 to 5 times until the water runs clear.

Step 6: Transfer to Blender and Grind

Transfer the soaked and washed mixture to a blender. Add water up to the level of the lentils and salt to taste. Blend for less than 2 minutes until a smooth, thick batter is formed. The video shows grinding in two batches.

Step 7: Transfer and Ferment Batter

Transfer the ground batter to a steel bowl. Ferment the batter in an oven, Instant Pot, or on the kitchen counter if you live in a warm place. Fermentation helps in protein digestion. The batter should be thick for soft and fluffy idlis.

Step 8: Prepare Idli Plates

Take the idli plates (bought from an Indian store) and grease each mold with oil or ghee to ensure the idlis come out clean.

Step 9: Fill Idli Molds

Spoon approximately 2 tablespoons of the fermented batter into each greased idli mold.

Step 10: Steam Idlis

Place the filled idli plates into an Instant Pot set to steam mode for 10 minutes, or in a pressure cooker for 12 minutes (without the whistle).

Step 11: Remove Idlis

After steaming, wait for 10 minutes before opening the lid. Then, carefully remove the idli plates. Wait for another 5 minutes before using a steel spoon dipped in water to gently scoop out the idlis.

Step 12: Enjoy Soft and Fluffy Idlis

The idlis are now ready to be served. The video shows soft and fluffy idlis, not flat ones.

• Fermentation helps in protein digestion.

• Grind the batter thick for soft and fluffy idlis.

• Grease idli plates with oil or ghee for easy removal.

• After steaming, wait for 10 minutes before opening the lid.

• Use a steel spoon dipped in water to easily remove idlis from the molds.

• This recipe uses more lentils and less rice for a protein-rich version.