Diabetes Friendly Kancheepuram Idli Recipe
DR. DAMANJIT DUGGAL, MBBS, MD
Dal Soaking:
Soak 1 cup yellow lentil (moong dal) and 1/4 cup black gram (urad dal) with 1/2 tsp fenugreek seeds for 6 hours.
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Fenugreek Inclusion: Ensure fenugreek seeds are soaked with the dals.
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Grinding Process:
Grind soaked dals with fenugreek seeds, creating a batter with a consistency like rice idli batter.
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Batter Seasoning:
Add salt to the batter and beat it well.
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Fermentation:
Allow the batter to ferment in a warm place for about 6 hours.
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Spice Blend:
Grind 1-2 green chillies, 1/2 tsp dry ginger powder, and 3/4 tsp cumin seeds.
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Tempering and Final Mixing:
In 1 tbsp gingelly oil, temper with asafoetida, cashew nuts, and curry leaves. Add this, along with the ground spice blend, to the batter 15 minutes before making idlis.
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Mix well and keep covered for 10-15 minutes. The batter is now ready to make idlis.
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