Lentil Idli

Ingredients:

¼ cup toor dal

¼ cup moong dal

¼ cup masoor dal

¼ cup chana dal

¼ cup urad dal

¼ cup steel cut/rolled oats

1 tsp Fenugreek seeds

Ghee as required to grease the idli plates

Salt to taste

Water as required

Directions:

In a bowl add all the lentils – toor dal, moong dal, masoor dal, chana dal, urad dal with oats and fenugreek seeds. Wash them well and soak them in water for at least 6 hours or overnight.

Once soaked, grind the mixture to a smooth and thick batter. Remember, the batter should not be too runny.

Add salt to taste and mix well.

Cover and allow to ferment in a warm place for about 10 – 12 hours.

After fermentation, the batter will be frothy. Mix gently without disturbing air pockets.

Now prepare the steamer with water.

Grease idli plates lightly with ghee. Pour the batter into the idli plates and place them in the steamer. Cover and steam for 10-12 minutes on medium heat.

The idlis will start to puff. You can check if the idlis are cooked by inserting a toothpick

Turn off the heat and let the plates cool down. Then using a spoon remove the idli from the idli plate without breaking.

Serve with coconut chutney or Sambar.