Protein Packed Idli

I have been away for a long time and a lot has happened while I was gone. Changed a few jobs, became an artist, an entrepreneur, got separated from my beloved wife and started eating healthy. With all the questions one might ask about the above list, I’ll talk about the most important, eating healthy. I’ve indulged in many unnecessary fads in the past couple of years—veganism, vegetarianism, gluten free diets, raw diets, not to mention excessive Instagramming, Facebooking and Twittering. The one thing I can proudly say is that I never became a Kardashian fan! I’m over all of it, at least on the diet front and back to the one diet that sticks—the desi diet! During the past couple of years, I did pick up quite a few new recipes and modified old ones to fit my diet. Idli’s although full of carbs have the potential to pack a major protein punch. Especially, when you modify the ingredients to include protein rich beans and reduce the amount of rice.

Ingredients
3/4 cup Udad (black matpe bean)
3/4 cup Mung Bean
1 Cup Brown Basmati Rice
Salt to taste
Oil for greasing pan.

Method
Soak Urad and Mung in one container and Rice in another container overnight
Blend into a batter separately
Mix the two batters and allow to ferment overnight
Add salt next morning and mix thoroughly allowing the risen batter to fall
Grease idli or dhokla pans and pour batter generously allowing for enough space to rise
Steam for about 10 min
Remove from steamer
Serve with Tamarind or Coconut Chutney.