Sprouted mung dal idli

This is part of our regular summer meals, either breakfast, light lunch or dinner. Sprouted grains are rich in digestible energy, bioavailable vitamins, minerals, proteins, amino acids and beneficial enzymes and supposedly very good for human health.

1 cup sprouted mung beans
3/4 cup rava
1 cup beaten yogurt
lime juice as per taste
2 green chillies
small piece of ginger
1 tsp cumin seeds
1 tsp fruit salt or eno
liberal springs of cilantro
salt as per taste

Grind all the ingredients together to a smooth paste except fruit salt. Add water to adjust the consistency of the idli batter. If needed to add more nutrition, very finely chopped veggies like carrots, french beans, spinach can be added to the batter. Assemble the idli maker and when ready to steam cook the idlis, mix in the fruit salt with the idli batter. Steam cook the idlis in same manner as idli.

Serve these idlis with your favourite chutney.

In case of leftover idlis, cut the idlis in small pieces. Sprinkle the idli pieces with dry idly chutney/podi and mix it well.Prepare a tadka with mustard seeds and curry leaves and pour over the idli pieces. Garnish it with chopped cilantro.

I have a picture of these idlis from Miss. R's lunch box. These idlis make a good lunch for kids as well.


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