Mupparuppu Idly

We make idlies usually with rice and urad dal. But this is a slight different idly made with 3 different dals - Toot dal, Chana Dal and Urad Dal. And thats the name "Mupparuppu Idly" meaning 3 Dal Idly. Its rich in protien and it tastes exotic. But believe me, it will be little heavy than regular idlies due to the Dal content. I learned it from one of my friend and I love it so much that I tried the next weekend itself. Be careful when grinding the dal and rice as it should be coarse to get fabulous idlies. This batter also tends to ferment soon as we add dal, ginger and g.chillies. So plan to use it immediately after it ferments.

 

Ingredients:
To GrindIdly rice - 1 1/2 cup
Chana Dal - 1/2 cup
Toor Dal - 1/2 cup
Urad Dal - 3/4 cup
Ginger - 1 inch
Green chilly - 4

Seasoning:
Pepper - 2 tsp
Jeera - 4 tsp
Urad dal - 4 tsp
Chana Dal - 8 tsp
Cashews - 4 tsp
Asafotedia - 1/4 tsp
curry leaves - 2 tbsp
Oil - 2 tbsp
Salt
Coconut powder - 1/2 cup (can add small pieces of chopped coconut instead of powder)

Procedure:

Soak the urad dal separately and the rice with all other dals together for 2-4 hrs.
Grind the urad dal, ginger and g.chilly separately until well ground and fluffy. Add water little by little to make it fluffy.
Grind the rice and other dals togther very coarsely. Be careful when you grind this as it will be done very quickly. If you grind it for smooth, the idlies won't be good.
Mix the ground urad dal and the rice and other dals and let this ferment overnight, the same way as we do for idly batter.
Heat oil in a pan and add the jeera, pepper, urad dal, chana dal, cashews, curry leaves and asafoetida one by one. After the dals turn color, add coconut and saute and turn off the flame. Mix this seasoning to the fermented batter and add required salt.

Mix well and pour this in greased cups (preferably high raised tumblers) and steam for 15 - 20 minutes.

After done cool them and remove from the cups. Use a knife to Slightly loose the corners from the cups and tap them gently from the bottom. Serve them with coconut/mint chutney.
I'm sending this for Let's cook #19 Legumes/Lentils happening in Tickling Palates