{"id":25,"date":"2014-02-07T15:24:05","date_gmt":"2014-02-07T15:24:05","guid":{"rendered":"http:\/\/www.ashwita.com\/food\/?p=25"},"modified":"2015-04-07T05:51:11","modified_gmt":"2015-04-07T05:51:11","slug":"dal-idly","status":"publish","type":"post","link":"https:\/\/www.ashwita.com\/food\/dal-idly\/","title":{"rendered":"Dal Idly"},"content":{"rendered":"

Dal idlies came about in my kitchen\u00a0as a variation of Nuchchina unde<\/a>. I found the traditional recipe of nuchchina unde too dry, so I set about experimenting, trying to make a softer version. One day, I added too much water by mistake. Not able to think of any other option, I simply poured the batter into idly molds and steamed them, thinking, oh, how different could they be?<\/p>\n

It is somewhat hard to understand how just a little extra water can change the taste so much. But it does. And so, I proudly present, the dal idly.<\/p>\n

Ingredients:<\/h5>\n

1 \u00a0cup toor dal
\n\u00bd \u00a0cup bengal gram\/\u00a0chana<\/em>\u00a0dal
\n\u00bc\u00a0 cup black gram\/\u00a0urad<\/em> dal, split, without skin
\n\u00bc\u00a0 cup mung dal
\n3-4 tbsp chopped coriander leaves
\n2-3 tbsp chopped dill leaves (optional)
\n2 tsp grated ginger
\n1 tsp chopped green chili
\n\u00bd cup chopped onion (optional: This is usually skipped during festivals)
\nA pinch of asafetida
\nSalt<\/p>\n

Equipment:<\/h5>\n

Food processor\/ Wet grinder\/ Mixer
\nIdly molds
\nSteamer<\/p>\n

Recipe:<\/h5>\n

Soak the dals together for 2-3 hours.<\/p>\n

Grind into a fairly thick\u00a0batter\u00a0consistency.<\/p>\n

(As with nuchchina unde, if I want to make this immediately, I grind the dals into a powder first, and then soak in just enough warm water for about half an hour. )<\/p>\n

While you could proceed to the next step immediately with a slightly drier result, you could let it sit for some time to increase the softness. Overnight is the best, if you can afford the time.<\/p>\n

Mix in the leaves, asafetida, onion, grated ginger, chilies and salt.<\/p>\n

Pour into idly molds\u00a0and steam for 10 minutes.<\/p>\n

Let it sit for about 5 minutes before removing from the molds. Serve with chutney or ghee.<\/p>\n","protected":false},"excerpt":{"rendered":"

Dal idlies came about in my kitchen\u00a0as a variation of Nuchchina unde. I found the traditional recipe of nuchchina unde too dry, so I set about experimenting, trying to make a softer version. One day, I added too much water by mistake. Not able to think of any other option, I simply poured the batter … Continue reading Dal Idly<\/span> →<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[1,3],"tags":[8,7],"class_list":["post-25","post","type-post","status-publish","format-standard","hentry","category-allposts","category-breakfast","tag-idly","tag-karnataka"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/p5Tz6f-p","_links":{"self":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/25","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/comments?post=25"}],"version-history":[{"count":1,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/25\/revisions"}],"predecessor-version":[{"id":32,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/posts\/25\/revisions\/32"}],"wp:attachment":[{"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/media?parent=25"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/categories?post=25"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.ashwita.com\/food\/wp-json\/wp\/v2\/tags?post=25"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}