Masha in Sanskrit, Urad in Hindi, and Ulundhu in Tamil, this king of pulses is most popular and is believed to have Indian origins. Urad finds mentions in ancient Vedic texts and is a major source of protein for vegetarians. The South Indian delicacies ….Idly, dosa, and Vada are simply unimaginable without this as a major ingredient. It holds a prime place in the tempering of dishes in South Indian cuisine. Imparting a nutty flavour this fibre and micronutrient-rich dal holds a revered place in the diets of women during adolescence and post-delivery. The abundant iron and calcium helps the young girls and the new mother to build up on their RBC and bone health.
Idly, the famed South Indian breakfast, pristine white and sponge soft is made with reskinned creamy Urad to befit its ‘mallipoo’ description. Homemakers try all that’s possible to get that super white hue. Nothing wrong in their efforts…. The protein remains unchanged but the dal due to polishing loses its fibre and the precious micronutrients adhering to the black skin. It is a practise in my kitchen to use whole Urad along with skin in the preparation of idly and dosa. The colour of idly is a tinge of grey but loaded with fibre with an earthy taste. The dosa turns out crisp till day 2 after which they are dished out as soft uthappams.
Research indicate that the use of whole black gram with skin improves the microbial load and hastens the fermentation time. The fibre forms a great substrate for the micro-organisms and the resultant batter is light due to the increased leavening. Foodialogues shares a video of the batter preparation that is made into a delicious toasted carrot mini discs for a school snack. Note that I have used a pressure pan with the weight instead of steaming. Yes…. During the morning rush I usually pressure cook the idly for 1 whistle.
NOTE
CARROT IDLY DISCS RECIPE
Ingredients for Carrot Idly Discs:
- Idly/Dosa Batter
- Grated Carrot
- Idly Milagaipodi
- Sesame Oil
Preparation Method for Carrot Idly Discs:
- Take small cups and grease them with oil. Pour a ladle of idly batter and top it with grated carrots.
- Steam till cooked.
- Remove the idly disc and lightly toast it on a griddle with a drizzle of oil.
- Pack into boxes when cool with a sprinkle of Milagaipodi.
NOTE
- You can use grated beetroot, finely chopped cabbage and beans, peas, and sweet corn to top the idly discs.
- Make it flavourful using different podis- paruppu podi, curry leaf podi.
