pepperhead212
Executive Chef
Sunday I stirred some frozen green beans into the leftover sambar, and had a bowl of it that I reheated. But I also tried something that I haven't made before - some idli, but these I made with some more nutritious ingredients, and no white rice.
Now I call these shortcut because they are not fermented, like the traditional idli, starting with urad dal and a white rice. I found some more nutritious versions, with whole grain flours, and whole legumes, and sometimes with greens, like this one. It really didn't take a lot of work time.
I soaked a half cup of mung beans in hot water (I actually brought it to a boil, in the MW, when it didn't seem to be softening), and made a half cup of coarse oat flour, by blending it until there were no large chunks. I also took a large handful of mizuna and steamed it in the MW - my replacement for the half cup of cooked spinach. Then this was blended with 3/4 c water, the soft beans, and a little salt, and blended until totally smooth. I whisked in the oat flour, and a couple tb of yogurt, and let it rest an hour. I took a little and stirred in a pinch each of citric acid and baking soda, and steamed one for me, to eat with the sambar, and it was good, so I stirred in a half tsp each of the citric acid and baking soda (a.k.a. ENO, or fruit salt), and steamed the rest of them. I used some ramekins - I don't have any idli molds. Yesterday I reheated them in the WM, and the sambar, in the Instant Pot, when my friends came over, plus I made a coconut chutney, to serve with them. I think she liked the chutney the most! Here's the chutney recipe I used, with some additions - curry leaves, and more peppers! Plus, I keep a jar of roasted chana dal on hand, to make these.
https://www.seriouseats.com/coconut-chutney-recipe
Here's photos of the idlis I made:
Steamed mustard greens, and soaked mung beans, to be ground for idli. by pepperhead212, on Flickr
Totally ground up mung beans and greans. by pepperhead212, on Flickr
The coarse oat flour, and the yogurt, added to the ground beans and greans. by pepperhead212, on Flickr
Idli batter, whisked together, and ready to sit for an hour. by pepperhead212, on Flickr
Idli batter in ramekins, getting ready to steam in the IP. by pepperhead212, on Flickr
Finished idli, after 12 minutes of steaming in ramekins. by pepperhead212, on Flickr
Finished idli, firm, but jiggly still. Should re-heat well. by pepperhead212, on Flickr
Now I call these shortcut because they are not fermented, like the traditional idli, starting with urad dal and a white rice. I found some more nutritious versions, with whole grain flours, and whole legumes, and sometimes with greens, like this one. It really didn't take a lot of work time.
I soaked a half cup of mung beans in hot water (I actually brought it to a boil, in the MW, when it didn't seem to be softening), and made a half cup of coarse oat flour, by blending it until there were no large chunks. I also took a large handful of mizuna and steamed it in the MW - my replacement for the half cup of cooked spinach. Then this was blended with 3/4 c water, the soft beans, and a little salt, and blended until totally smooth. I whisked in the oat flour, and a couple tb of yogurt, and let it rest an hour. I took a little and stirred in a pinch each of citric acid and baking soda, and steamed one for me, to eat with the sambar, and it was good, so I stirred in a half tsp each of the citric acid and baking soda (a.k.a. ENO, or fruit salt), and steamed the rest of them. I used some ramekins - I don't have any idli molds. Yesterday I reheated them in the WM, and the sambar, in the Instant Pot, when my friends came over, plus I made a coconut chutney, to serve with them. I think she liked the chutney the most! Here's the chutney recipe I used, with some additions - curry leaves, and more peppers! Plus, I keep a jar of roasted chana dal on hand, to make these.
https://www.seriouseats.com/coconut-chutney-recipe
Here's photos of the idlis I made:
Steamed mustard greens, and soaked mung beans, to be ground for idli. by pepperhead212, on Flickr
Totally ground up mung beans and greans. by pepperhead212, on Flickr
The coarse oat flour, and the yogurt, added to the ground beans and greans. by pepperhead212, on Flickr
Idli batter, whisked together, and ready to sit for an hour. by pepperhead212, on Flickr
Idli batter in ramekins, getting ready to steam in the IP. by pepperhead212, on Flickr
Finished idli, after 12 minutes of steaming in ramekins. by pepperhead212, on Flickr
Finished idli, firm, but jiggly still. Should re-heat well. by pepperhead212, on Flickr
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