1 cup rice
1 cup washed moong dal (yellow in colour)
3/4 cup urad dal (white)
Salt to taste
1 tsp soda bicarb or leavening agent (you can also use yeast)
1 tbsp oil (for greasing the moulds)
Preparation
Soak the dals and rice in water for 4-5 hours (you can use warm water if you want them to be soaked faster)
Grind together in a mixer to a thick paste adding little water if necessary to make it into dropping consistency.
Mix soda bicarb (in a spoon of water) in the mixture and leave it to ferment for 2-3 hours.
Add salt to taste.
Grease idli moulds. Fill each mould with the mixture and steam the idlis.
Serve hot with sambar or coconut chutney.
Rice and Lemon Soup
This is a low-calorie exotic soup, which nourishes you with nutrients from all food categories. This has both vegetarian as well as non-vegetarian variants. Please ensure that you take lean portions (breast being the best) while preparing the chicken stock. You can also add chillies or pepper to enhance taste.
Ingredients
5 cups chicken stock or com stock
3 tbsp long-grained rice
1 or 2 lemons
Salt to taste
Soya sauce - optional
Preparation
Simmer the stock with rice
, lemon juice and half to one tsp of finely grated lemon rind. Let it simmer for about 20 minutes.
Season well and top with parsley.
Source: articlesfactory
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