4 Instant Healthy Idli Recipes with Chutney for Morning Breakfast | Quick & Easy Idli Recipes
Recipes in this Video
Originating from South India, Moong Dal Idli is a nutritious variation of the traditional idli, made primarily with green gram. This dish is a staple breakfast item, celebrated for its light texture and health benefits, often served with chutneys or sambar. In modern cuisine, it has gained popularity beyond regional boundaries, with variations incorporating different lentils and spices to suit diverse palates.
Ingredients
- ●moong dal
- ●idli rice
- ●water
- ●salt
- ●ginger
- ●green chilies
- ●curry leaves
- ●mustard seeds
- ●oil
- ●black pepper
- ●asafoetida
- ●yogurt
- ●fenugreek seeds
- ●cilantro
- ●carrots
- ●peas
Instructions
- 1Soak moong dal and idli rice in water for at least 4 hours or overnight.
- 2Drain the soaked dal and rice, then blend them with water until smooth.
- 3Add salt, ginger, green chilies, and yogurt to the batter; mix well.
- 4Let the batter ferment in a warm place for 8-12 hours until it rises.
- 5Grease idli molds with oil to prevent sticking.
- 6Pour the fermented batter into the idli molds, filling them halfway.
- 7Steam the idlis in a steamer or pressure cooker for 10-12 minutes until a toothpick comes out clean.
- 8Remove the idlis from the molds and let them cool slightly.
- 9In a small pan, heat oil and add mustard seeds, curry leaves, and asafoetida until fragrant.
- 10Pour the tempering over the idlis for added flavor.
- 11Serve hot with coconut chutney or sambar.
Ingredient Alternatives
yogurt
Healthier: plant-based yogurt
Cheaper: buttermilk
Plant-based yogurt reduces dairy while maintaining moisture.
moong dal
Healthier: split yellow lentils
Cheaper: chickpeas
Chickpeas are often less expensive and provide protein.
Techniques
Equipment
Also Known As
Rava Idli hails from the southern Indian state of Karnataka and is a popular breakfast dish. It is traditionally made using fermented rice and lentil batter, but the rava version offers a quicker alternative using semolina. This dish is often enjoyed with coconut chutney and sambar, making it a staple in many South Indian households. Its simplicity and versatility have led to its embrace in various Indian regions and even beyond, with many adapting it to suit local tastes.
Ingredients
- ●semolina
- ●yogurt
- ●water
- ●mustard seeds
- ●curry leaves
- ●green chilies
- ●ginger
- ●salt
- ●baking soda
- ●oil
- ●vegetables
- ●cilantro
Instructions
- 1Roast semolina in a pan over medium heat until lightly golden, about 5-7 minutes.
- 2Allow roasted semolina to cool completely.
- 3In a bowl, combine cooled semolina, yogurt, and water; mix until smooth.
- 4Add salt and baking soda; stir gently to combine.
- 5In a small pan, heat oil over medium heat; add mustard seeds and let them pop.
- 6Add curry leaves, chopped green chilies, and ginger to the oil; sauté for 1-2 minutes until fragrant.
- 7Pour the tempering into the semolina mixture; mix well.
- 8Fold in chopped vegetables and cilantro into the batter.
- 9Grease idli molds with oil; pour batter into each mold.
- 10Steam the idlis in a steamer for 10-12 minutes until cooked through.
- 11Remove the idlis from the molds and serve hot with chutney or sambar.
Ingredient Alternatives
semolina
Healthier: oats
Cheaper: rice flour
Oats provide fiber and are gluten-free.
yogurt
Healthier: buttermilk
Cheaper: milk + lemon juice
Buttermilk is lighter and aids fermentation.
baking soda
Healthier: baking powder
Baking powder can provide a similar leavening effect.
vegetables
Healthier: zucchini
Cheaper: carrots
Zucchini adds moisture and is often less expensive.
Techniques
Equipment
Also Known As
Ingredients
- ●1 cup idli rice
- ●1/4 cup split urad dal
- ●1/2 tsp fenugreek seeds
- ●1/2 tsp salt
- ●1/2 tsp baking soda
- ●1 cup water
Instructions
- 1Soak the idli rice and urad dal along with fenugreek seeds in water for at least 4 hours or overnight.
- 2Drain the soaked rice and dal, then blend them together with a little water until you get a smooth batter.
- 3Transfer the batter to a large bowl and mix in the salt and baking soda.
- 4Cover the bowl and let the batter ferment in a warm place for about 30 minutes to 1 hour.
- 5Prepare the idli steamer by filling it with water and bringing it to a boil.
- 6Grease the idli molds with a little oil to prevent sticking.
- 7Pour the fermented batter into the idli molds, filling them about 3/4 full.
- 8Place the molds in the steamer and cover with a lid.
- 9Steam the idlis for about 10-12 minutes or until a toothpick inserted comes out clean.
- 10Remove the idli molds from the steamer and let them cool for a few minutes before gently removing the idlis.
Equipment
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