Lentils Oats Idly
Updated: Jan 18
A nutritious blend of Oats, Lentils, and Veggies to give a healthy twist to the humble Idly!
Rice - 1/2 cup
Urad Dal - 1/2 cup
Whole Green Moong - 1/2 cup
Moong Dal - 1/2 cup
Tur Dal (Pigeon Peas) - 1/2 cup
Red Chouri (Red Lentils) - 1/2 cup
Kala Chana (Whole Black Gram) - 1/2 cup
Old Fashioned Oats - 1 cup
Dry Red Chilies - 2-3
Curry Leaves - 5-6
Salt - 1-2 tbsp
Hing (Asafetida) - 1/2 tsp
Cut Boiled Carrots and Peas - 1/2 cup
Chopped Fresh Dhaniya (Cilantro) - 2 tbsp
Soak all the Lentils and Oats for about 5 hours. After 5 hours, transfer this to a Mixer, add the Curry leaves, Chilies, Hing, and grind to a coarse paste. Use the water used to soak the Lentils. Leave it overnight to ferment. Helps make the Idly soft.
2. Add in the salt, veggies, and chopped Dhaniya and mix well with ladle. The mix should not be too watery, but a semi liquid consistency.
3. Spray the Idly Molds with non stick spray. Pour about 1/2 ladle measure of batter to each mold.
4. Steam Idlys for 10 minutes. Then lower the flame and let it cook for another 5 minutes.
5. Remove from flame and allow them cool down. In about 5-10 minutes they should easily demold. Serve hot with any chutney of your choice. Ketchup is a good option too for kids.
These take a little longer to cook than Traditional Idly. Also, requires half the amount of batter to be added to the mold as compared to the Traditional Idly. Too much batter will take too long to cook and too heavy to eat.