Rice and Moong Dal Idli
by Tarla Dalal
Added to 270 cookbooks
This recipe has been viewed 94410 times
Rice and Moong Dal Idli is a variant of the most popular South Indian snack, Idli, which is traditionally made with rice and urad dal. The well-tested proportions of rice and green moong dal used in this recipe result in a pleasant texture, taste and colour, which will be loved by all your family members. It is a nutritious, protein-rich idli, further enhanced with vitamin-rich vegetables.
- Soak the rice, moong dal and fenugreek seeds in a deep bowl with enough water for 5 to 6 hours.
- Drain and blend in a mixer to a smooth paste using little water.
- Transfer the mixture into a bowl, add the carrots, spring onion whites and greens and salt and mix well.
- Just before steaming, add the fruit salt to the batter and pour 2 tsp of water over it.
- When the bubbles form, mix gently.
- Put a little batter into each greased idli mould and steam in a steamer for 10 minutes or till the idlis are cooked.
- Cool slightly, demould and serve immediately with nutritious green chutney.
- The idli is done when a toothpick or a knife inserted in its center comes out clean.
Nutrient values per idli
|Energy|| 36 calories|
|Protein|| 1.6 gm|
|Carbohydrate|| 7.2 gm|
|Fat|| 0.1 gm|
|Fibre|| 0.8 gm|
|Vitamin A|| 60.3 mcg|
|Acid|| 7.7 mcg|
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