Tag: steamed

Green Mung Bean Idli’s

Green gram also known as Mung beans are a powerhouse of nutrients and rich in protein, vitamins and minerals.

The mung beans have been soaked and sprouted which makes it is even more nutritious and easy on the digestive system .

Also the process soaking and sprouting of the Mung beans reduces the anti-nutrients called phytic acid which blocks the absorption of nutrients in our body.

Moreover it’s diabetic friendly and super plant food…

Ingredients:

Idli Rice rava – 1.5 cups

Green Mung – 3/4 cup sprouted

Urad dal – 3/4 cup

Water to grind the batter

Salt as per taste.

Method:

Soak urad dal and green gram separately for 5-6 hours and grind together to a smooth batter.

Wash idli rava and strain the water.

Add the idli rava to the batter and mix well lightly with the ladle.

Add salt on the top and cover the utensil with a lid and allow the batter to ferment overnight.

The batter should be thick and of pouring consistency.

You may add a little water if it’s too thick.

Next day mix the batter well and grease the moulds with some oil and pour the batter into the moulds and steam them for about fifteen minutes in a steamer or in a cooker(without the weight or the whistle)

Enjoy steaming hot idli’s with coconut chutney.

namithaskitchen

Horse-gram Idlies

Horse gram is a legume which is rich in protein and fibre. It’s mostly a native of South East Asia.

In India its mostly used in curries and also as a side dish. It’s rich in antioxidants and when sprouted is very healthy as it reduces the physic acid when it’s soaked overnight and allowed to sprout.

In the coastal region of Karnataka we prepare idlies which are nutritious and healthy too.

Ingredients:

Urad dal – 3/4 cup

Horse gram – 3/4 cup (Sprouted)

Semolina – 1.5 cups

Salt as per taste

Method:


Soak urad dal and horse gram separately for 5-6 hours and grind together to a smooth batter adding very little water.


Wash idli rava and add to the batter and mix well.


Add salt on the top.

Let it ferment overnight.


Next day mix the batter and pour the batter into the greased idli moulds and steam them for about 15 minutes.

Allow them to cool and remould them and enjoy hot steamed idlies with chutney or sambhar.

namithaskitchen

Stuffed Snake Gourd

Ingredients:

Snake gourd.-1 big piece

Baking soda – 1/4 spoon

Water – 1.5 cups

For the stuffing:

Coconut grated – 1 handful

Red chillies(roasted) – 5 to 6

Tuvar dal – 1/2 cup

Asafoetida- 1/2 spoon

Salt as per taste

Cumin 1/2 t spoon

Semolina – 2 tablespoons

Method:

Deseed the snake gourd and slice it into three big and equal pieces.

In a saucepan heat 1.5 cups of water and then when it begins to boil drop the gourds in them and also add the baking soda to the water.

Allow to simmer for about 3 to 4 minutes and then remove them from the pan and immerse it in cold water to which a little salt is added.

Keep them aside.

This process helps the gourd to retain its colour.

Now in a mixer jar grind the soaked dal, red chillies, cumin and coconut to a fine paste adding very little water.

Add 2 table spoons of semolina,asafoetida and salt as per taste and mix well.

Now in a steamer add some water and boil it.

In a greased vessel keep the gourds vertically and fill them with the ground masala and press firmly.

Follow the same procedure with the rest of the gourds and steam them for about ten minutes.

Enjoy them with coconut oil.

You may slice the steamed gourds into thin slices using a sharp knife.

Then roast them on both the sides using a little oil to golden brown and enjoy.

namithaskitchen