Why you’ll love this

Soft, fluffy idlis enriched with moringa — a wholesome breakfast or snack that's light on the stomach and full of nutrients.

Ingredients

• Idli rice (or parboiled rice) – 2 cups (360g)
• Urad dal (split, skinned) – ½ cup (100g)
• Poha (flattened rice) – 2 tbsp (20g) — optional
• Moringa powder – 1 tbsp (7g)
• Salt – 1.5 tsp (7g)
• Oil – 1 tsp (5ml) for greasing
• Water – as needed for grinding (approx. 1–1.25 cups)

Step-by-step

1. Step 1: Rinse rice and urad dal separately. Soak rice and poha together, and soak urad dal separately for 4–6 hours.
2. Step 2: Grind urad dal to a smooth, airy batter adding small amounts of water. Grind rice+poha to a slightly coarse batter. Mix both batters together.
3. Step 3: Add moringa powder and salt to the batter, mix well. Cover and ferment in a warm place for about 8 hours or until doubled.
4. Step 4: Grease idli moulds, pour batter, and steam for 10–12 minutes on medium heat. Let cool 2 minutes, then unmould and serve hot with chutney or sambar.

Pro tips

• Use warm (not hot) water when mixing to help fermentation in cooler weather.
• If batter is too thick, add a little water before steaming for fluffier idlis.
• Add a pinch of sugar while fermenting to feed the yeast/bacteria for better rise.

Nutrition (per serving)

• Calories: 150–200 kcal
• Protein: 5–7 g
• Carbs: 30–35 g
• Fat: 1–2 g

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