This is an old recipe, handed down from my mom to me. This is one of my favourite breakfasts. It is filling, healthy and delicious all at the same time. As we use all grams in this one, it is high in protein. However, be sure to balance the grams with rice and other ingredients to avoid gas trouble 😉
Black gram dal, green gram dal, chickpeas dal, yellow lentils – 1 cup each
Dosa rice/tindi akki – a little more than 1 cup
Fenugreek seeds – 1/2 tbsp
Onion – 1 and half medium-sized (chopped)
Green chillies – 4-5 (according to hotness)
Ginger – 1 inch
Garlic – 4-5 cloves
Dill leaves (sabbaske soppu) – 2 handfuls (chopped)
Coriander leaves – less than a handful (chopped)
Jeera – 1 tbsp
Soak the grams, rice and fenugreek seeds overnight (just before you go to sleep).
In the morning, coarse grind the soaked pulses with chillies, ginger and garlic.
Add as little water as possible. The ground mixture should be thick so when you lift it in a ladle and pour it, it should fall in thick lumps.
Transfer the mixture to a bowl and add the chopped ingredients
Add jeera and salt. Mix and check taste for salt and chilli. Alter accordingly.
Oil the idli cups in the idli stand and cook the batter as you do idlis.
Tasty, healthy usrodes can be served with coconut chutney or chutney of your choice.
Chopped green chillies can be added for increasing hotness. Or can be served with a hotter than regular chutney.
If the idlis themselves are hot, chutney can be made bland to go well.
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