Idli is the one of the most popular & healthier breakfast recipes in India. Originated in South India, it is a world famous versatile recipe with which one could experiment a lot by adding different types of vegetables or fruits even. Each one of them tastes deliciously different. I am gonna share one such variant today. Rice and green moong dal idli is rich in protein , is great to taste and will be loved by one and all.
Lets get started.
Makes 16 idlis.
1/2 cup Rice
1/2 cup green moong dal ( green gram)
1/2 cup grated carrots
1 tbsp coconut
1/4 tsp fenugreek seeds (methi seeds)
Salt to taste
1 tsp baking soda
1 tbsp curd
- Soak the rice, moong dal & fenugreek seeds using required water for 6-7 hours.
- Drain and blend to a smooth paste using little water.
- Add grated carrots, coconut, turmeric and salt to the paste and mix well using a spatula till everything is incorporated.
- In another bowl, Mix the curd and baking soda. Keep it aside for five minutes.
- Add the curd-baking soda mixture to the batter and mix well.
- Add little water if required.
- Pour a spoonful of batter in the greased idli plates and steam in a steamer for 10-12 minutes.
- Cool, demould and serve hot with chutney or sambhar.
Lemon rice is a popular dish in South Indian households. A lunchbox favourite, It is my go-to-recipe whenever I am in a hurry and want to fix a quick meal. It’s tasty and can be put together in a jiffy. It’s a big hit in my household with kids and adults both relishing the flavourful dish with papadams and fryums.
Lots of variations could be made with this recipe by adding different kinds of spices but I like the tangy and spicy authentic South Indian version the most.
So let’s get started with this easy recipe :
2-3 cups boiled rice.
1 & 1/2 tbsp lemon juice
1/4th tsp turmeric powder
1 tbsp grated ginger
1 tsp mustard seeds
1 tsp Chana dal (split Bengal gram)
2-3 green chillies roughly chopped
6-7 curry leaves
2 tbsp oil (for tempering)
Salt to taste
A pinch of Asafoetida (optional)
2 tbsp Roasted peanuts/cashew nuts (optional)
Heat oil in a pan and add mustard seeds. After it splutters and crackles, add chana dal, green chillies and curry leaves. Sautè them for a minute. Add turmeric powder and asafoetida and switch off the stove.
After the mixture cools down slightly, add lemon juice and salt to it and mix well. Now add the boiled rice and mix thoroughly.
Your lemon rice is ready to be served.
Have it with papadams and savour this flavourful delicacy for lunch. 🙂
(Note : I haven’t added roasted cashews or peanuts as most of my family members aren’t a fan of them. You can add either of them with chana dal and fry them. )
(This blogpost is a part of monthly link up party Our Growing Edge. This event endeavours to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at Business Chic )