#BP26 This recipe creates exceptionally soft, light, and healthy idlis. By combining semolina for structure, gram flour (besan) for a nutty depth, and soaked poha for incredible softness, Boiled Chana Dal for protein, we get a perfect breakfast or snack that skips the long fermentation wait. Served with a side of fresh carrot- salad and a swirl of two-toned chutney, nutrient-dense meal that is perfect for any occasion..
For idlis: In a blender, combine the soaked poha and sour curd. Blend until smooth.
In a mixing bowl, combine this mixture with the semolina and gram flour.
Add water gradually, stirring to remove any lumps, until you have a smooth, pouring consistency (similar to regular idli batter).
Add salt to taste, mix well, and let it rest for 15–20 minutes to allow the semolina to absorb the moisture.
Grease your idli molds. place a few of the boiled chana dal grains at the base of each mold before pouring the batter.
Just before steaming, stir in the 1 tsp of Eno/Fruit Salt until the batter becomes airy.
Pour into the molds and steam for 8 minutes on medium heat.
For tadka: Heat 1 tsp of oil in a small pan.
Add mustard seeds and let them splutter.
Add the curry leaves and the 1–2 tbsp of boiled chana dal.
Sauté for a few seconds.
Pour prepared tadka over steamed idlis and serve with salad and chutney of your choice .
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