Fluffy and pillowy, steamed to a perfection, dunked in spicy sambhar or chutney this fermented delight is every South Indians favourite be it breakfast or an anytime meal. Idly…. delicious and soft rules our meal plates to a cocktail platter regardless of age. The combination of Neolithic ingredients native to India, the Urad Dal and Rice, soaked, ground, and fermented to a perfection, this little wonder holds a prime place in healthy diets. Urad an essential component of idly is believed to be an excellent source of enzyme inhibitors linked to diabetes and obesity. The fermentation of rice and dal together gives rise to a cocktail of nutrients that is highly beneficial along with increased free sugars, Methionine & B vitamins and decreased phytates.
Foodialogues shares the recipe of Idly using Karunguruvai rice. A native of Tamil Nadu this rice, dull red in colour is rich in micronutrients especially iron. It has kayakalpa properties (anti-aging) and helps to improve immunity. Its anti-oxidant load and role in Diabetes management is remarkable.
RED RICE IDLY / KARUNGURUVAI IDLY RECIPE
Ingredients for Karunguruvai Idly:
- KARUNGURUVAI RICE 1 C
- IDLY RICE 3 C
- URAD DAL WHOLE 1 C
- FENUGREEK SEEDS 1 TBSP
- SALT AS REQUIRED.
Preparation Method for Karunguruvai Idly:
- Wash and soak rice and dal along with fenugreek seeds in water overnight.
- Next day grind dal to a fluffy batter. Add rice and fenugreek seeds and continue grinding till the batter is soft and fluffy.
- Add required salt.
- Mix well and allow to ferment for 4 -6 hours.
- Mix well and pour small quantities of batter in idly moulds and steam.
- Serve hot with chutney / sambhar / milagaipodi.
Healthy & Delicious “Karunguruvai Idly” is ready 🙂
NOTE:
Recipe & steps on – HOW TO MAKE IDLY/DOSA BATTER
