Nutritional Benefits: Dalia is a low-glycemic index whole grain providing sustained energy release, keeping post-meal blood sugar levels stable. It is packed with insoluble dietary fiber. The inclusion of grated carrots, green peas, and French beans supplies vitamins and dietary potassium, enhancing overall health.
248 kcal
Calories
8.8 g
Protein
45.6 g
Carbs
3.6 g
Fat
Heat a dry pan on medium flame. Add 1 cup of broken wheat and dry roast for 4–5 minutes until fragrant, slightly golden, and crisp.
Transfer to a bowl and allow it to cool down to room temperature. (Tip: Coarsely pulse the roasted dalia in a dry blender jar for 2–3 seconds if your dalia grain size is very large. This yields a fluffier, traditional idli texture.)
Heat 1 tsp oil in a small pan. Add mustard seeds and cumin seeds; let them crackle.
Add chana dal and urad dal, sauteing on a low flame until they turn light golden.
Stir in minced green chili, grated ginger, curry leaves, and a pinch of hing.
Add the chopped beans, grated carrot, and crushed peas. Sauté on medium flame for barely 2 minutes; keep them crunchy. Turn off the flame.
In a mixing bowl, combine the roasted dalia, sautéed vegetable-tempering mixture, chopped coriander, and salt.
Pour in the whisked curd and ½ cup of water. Mix well into a thick batter.
Let the batter rest for 15 minutes. The broken wheat will absorb moisture and swell.
Check the consistency after resting. Add 2- 4 tablespoons of water as needed to bring it back to a standard thick idli batter consistency (it should drop off the spoon, not pour runnily).
Prepare the steamer by boiling water in an idli pot or pressure cooker (without weight). Lightly brush the idli moulds with a drop of oil or water.
Right before pouring into the moulds, sprinkle the fruit salt (Eno) over the batter and splash 1 teaspoon of water on it to activate. Gently fold in one direction until the batter becomes airy and light (do not over-mix).
Immediately spoon the batter into the prepared idli plates.
Steam on medium-high flame for 12–14 minutes.
Turn off the heat, let it rest for 2 minutes, then run a wet knife or spoon around the edges to demould the idlis cleanly.
For chutney
In a small blender jar, combine the fresh grated coconut, roasted chana dal, green chilies, ginger, salt, and lemon juice
Add about ⅓ cup of chilled water.
Blend until smooth with a fine, uniform texture. If the mixture is too thick, add 1–2 more tablespoons of water if needed.
Transfer the ground chutney into a serving bowl. Add tadka.
