Dal is very important part of our food diet, so many varieties of dals and lentils and so many dishes we can do with it. Sailaja of Sailu’s food has chosen such a wonderful ingredient for JFI #3 i.e., ‘Dal’. I am making a hearty tiffin item made in most south Indian homes using most widely used toordal as my entry for JFI – DAL.
Growing up my mother used to make this kind of idly as often as possible. Except the soaking time, it is easy to make. For most part it’s like making channadal vada but no deep-frying. Bele idly is also known as ‘Nuchhinunde’ and ‘Muttege’ in some homes. My MIL makes this with little variation instead of making like idlies she makes batter bit thick and make balls and steam them.
These idlies are good for weekend breakfast or brunch. One can soak them over night. Grind, add veggies and make them in morning.
So here are the Ingredients
- Toordal – 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
- Onion (one small), cilantro leaves (one handful), green chilies – 2 all of them chopped finely.
- Carrot – 1 grated.
- Cumin seeds – 1 teaspoon.
- Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
- Then add finely chopped onion, cilantro, chilies, grated carrot and cumin. Add salt and mix well.
- Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
- Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
- Allow the pan to cool a little so the idlies come out easily from the pan.
- I like to serve with little bit ghee and coconut chutney. Enjoy!