Wednesday, 11 February 2015

Sprouted Moong Idlis

Breakfast as the word itself suggests breaks our night long fast of 6 to 7 hours and nourishes us. So this is the most important meal of the day and has to be planned very carefully. Usually all the other meals are planned carefully and made very elaborately but breakfast is neglected as working women have very little time at the start of the day.

Moong idlis need some advance preparation but proper planning can ensure that you make this healthy dish once in a while for breakfast.

The dish needs moong to be sprouted and then ground to paste . The paste again has to be fermented overnight which makes the idlis light and fluffy. So plan the dish 2 to 3 days in advance . Try it once and you won't regret the decision.

Ingredients :

2 cups.......................sprouted moong
3 cups ......................idli rawa ( rice rawa)
1 cup ......................sour curds
1 tsp.........................chilly ginger pastes
1 tsp salt

Method :

Soak moong overnight and drain out the water next day.

Tie it in a muslin cloth for 5 to 6 hours.

Again soak in water and keep in a warm place.

By third day the moong will have long sprouts.

Grind these sprouted moong along with the skin to a smooth paste.

Add to it idli rawa , curds and enough water to make thick batter.

Again keep aside for 4 to 5 hours to ferment.

While making idlis add ginger chilly paste and salt and mix well.

Smear oil to the idli moulds and steam the idlis in pressure cooker without any pressure.

Each batch takes about 15 to 20 minutes to get done.

Serve with green coriander chutney.

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