These fluffy soft idlis are also known as 'Protein Idlis' at our house. We could eat them for breakfast, lunch or dinner. Mung Dhal/Mung beans are nutritionally balanced, and contain vitamins, minerals, and beneficial enzymes, which makes them an excellent part of a healthful diet. It is also very easy to digest.
Although I grew up eating these idlis all through my childhood and beyond, I had never paid attention to how these idlis were made. These idlis and rawa idlis were prepared almost anytime there was a "fast day or a festival day"as they contain no rice. Of course these days, it is made in most households because it has no rice, and most people are trying to lower their carbohydrate intake, and increase their protein intake. I was reintroduced to these idlis here in the US by my dear friend Pratibha. She is a great cook, and always willing to share not only her food, but also the recipes. So happy that I am now able to make them and you can make too. Don't forget to leave a comment after you have tried the recipe.
Protein idlis made with Udad and Mung dhal
Recipe
Ingredients • 1 cup Urad dal • 1 and 1/4 cup Moong dal • 1/2 " Grated Ginger
• 2 or 3 green chillies (according to your taste)
• Salt to taste
Steps: 1. Wash dals and soak separately for at least 4-5 hrs.
2. Grind the dhals into a smooth batter separately. Grind the udad dhal into a smooth batter
first. I usually use my stone grinder.
The Vitamix blender works great too. You have to grind the urad and mung dhals separately.
Grind the urad dhal very smooth and fine, Keep the mung dhal batter slightly coarser than
the urad batter. Mix the two batters together, the consistency has to be slightly thick, like
the regular idli batter. Make sure the mung is the texture of idli rawa, slightly
grainy, otherwise the idlis will be sticky.
Also, do not add too much water and make the batter runny. Add water only as needed.
3. Add finely grated ginger and finely chopped green chillies to the batter. Alternately, you can
grind it to a fine paste and add it, or skip it altogether. 4. You can make the idlis right away, but I prefer to keep the batter overnight to
ferment, before steaming the idlis. 5. Grease the idli moulds and pour the batter in the moulds and steam for about 15 minutes.
Let the idlis cool a little before removing from the mould. Enjoy with your favorite
accompaniment.
6. I usually serve the idlis with sambhar and/or chutney.
Air fried Idlis with Raw Mango Chutney
Notes:
Tawa Roasted Idlis:
Leftover idlis can be sliced and roasted on a griddle/Tawa till nice and crisp and eaten by itself or with a chutney.
Air Fried Idlis:
Recently, thanks to another friend Shaila, I air fried them and they tasted just as good!
Preheat the air fryer to 400F, for about 20 minutes. Slice up the idlis and brushed them with little oil. Alternatively, you can cut them into bite size pieces and toss them with little oil and some chutney powder. Keep checking and flipping them as needed. they come out really nice, crispy and crunchy on the outside and soft inside.
Fried Idlis:
Leftover Idlis may be fried as well. This is how restaurants make fried idlis.
Cut the idlis into bite size pieces, usually about 4 or 5 pieces per idli. Heat oil in a frying pan. Once the oil is hot, carefully drop the pieces into the pan one at a time. Fry them at medium heat at first for a couple of minutes, till the color changes to a golden brown, then flip them and increase heat to high and fry for couple minutes till they are crispy. Drain them on a paper towel and serve hot with any chutney or with any other condiment of choice.
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