Today's 3 ingredient recipe is a South Indian staple breakfast but made with a healthier and nutritious ingredient swap. Idli rawa is replaced with a whole grain jonna/ jowar rawa.
I saw the recipe on a Telugu cooking show and tried it when my husband was traveling. I was skeptical and wasn't sure how the idlis would turn out - I was half expecting them to be hard as rocks. They turned out soft, may be not as pillowy as the traditional idlis, but still soft & fluffy.I made them again for my husband, who has been asking me to make idlis for a very long time. He liked them too. These idlis are very filling, you can eat probably 3~4 of these in place of 6~8 of the regular idlis.
Ingredients: Makes about 8~10 regular size idlis
Jonna Rawa (Jowar/ Sorghum rawa) - 1~1½cupsUrad dal - ½cup
Salt - to taste
Method:
- Soak jonna rawa in just enough water for 6~8 hours. Soak urad dal for 6~8 hours too.
- Grind the urad dal into a smooth batter using just enough water. Transfer to a mixing bowl. Drain jonna rawa/ jowar and add to urad dal. If the rawa seems too coarse, then grind it in the mixer for a few seconds, then mix with urad dal.
- Cover the bowl and set aside in a warm place to ferment for at least 8~10 hours. Mixture will get frothy when ready.
- Add salt to the mixture and mix well.
- Lightly grease the idli molds and distribute the batter evenly in the idli molds, steam for 15 ~16 minutes. Serve hot with chutney of choice.
I served them with a 3-ingredient coconut-almond chutney. So this is a post with a 2 3-ingredient recipes :-)
3-Ingredient Almond-Coconut Chutney:
Ingredients:
Grated Coconut (fresh or frozen) - ½cup
Almonds - 3tbsp
Green Chilies - 1~2 (adjust per taste)
Salt - to taste
Method:
- Soak almonds overnight. Drain and grind along with the other ingredients into a smooth paste.
Lets check out what my fellow marathoners have cooked today for BM# 53.
