Healthy Cracked Wheat Idli with Spinach and Chana Dal
50 minutes
1318 reads
About Healthy Cracked Wheat Idli with Spinach and Chana Dal
Start your day with a healthy and delicious twist on the classic South Indian idli! This recipe combines nutritious cracked wheat (daliya), protein-rich chana dal, and iron-packed spinach for a vibrant and flavorful breakfast. Each bite offers a delightful combination of textures and tastes, making it a satisfying and wholesome meal.Unlike traditional idlis, this recipe incorporates the subtle spice of mustard seeds and red chilies, adding a delicious kick. It's a perfect option for those looking for a healthy and exciting alternative to their regular breakfast routine, offering a delightful balance of flavors and nutrients.This recipe is easy to follow and perfect for a quick and healthy weekday breakfast or a satisfying weekend brunch. The added fried spinach provides a delightful crunch and extra nutritional boost.
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Recipe Time & More
Prep30 minutes
Cook20 minutes
Total50 minutes
Ingredients
For the Idli Batter
- 2 cup Cracked Wheat daliya
- 1 cup Chickpea soaked for 3-4 hours, split, split chickpeas
- 1 bunch Spinach finely chopped
- 1.5 tsp Salt or to taste
- Water as needed Water to achieve idli batter consistency
For the Tempering
- 2 tbsp Oil
- 1/2 tsp Mustard Seed
- 1/2 tsp Chili finely chopped, red
- 2 pieces Chili finely chopped, green
For the Fried Spinach (Optional)
- 1 tbsp Oil
- 1/4 tsp Cumin Seed
- 1/2 tsp Salt or to taste
- 1 cup Spinach finely chopped and dried
Instructions
Prepare the Idli Batter
- Soak chana dal for 3-4 hours and cracked wheat for 30 minutes. Rinse well and drain.
- Combine soaked chana dal, cracked wheat, spinach, and salt in a blender.
- Add water gradually while blending to create a smooth, pourable batter, similar in consistency to regular idli batter. Let the batter rest for at least 30 minutes.
Prepare the Tempering
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add red chilies and green chilies; sauté for a few seconds until fragrant.
- Add the spinach and chana dal mixture; sauté for a few minutes until the moisture evaporates slightly.
- Remove from heat and set aside.
Steam the Idlis
- Grease an idli steamer and pour the batter into the idli molds.
- Steam the idlis for 10-12 minutes, or until they are cooked through and firm.
- Let the idlis rest in the steamer for 5 minutes before removing.
Prepare the Fried Spinach (Optional)
- Heat oil in a pan. Add cumin seeds and let them splutter.
- Add salt and the dried, chopped spinach. Sauté until crisp and slightly browned.
Serve
- Serve the idlis hot with the tempering and the optional fried spinach. Enjoy!
Recipe Notes
Expert Tips
- For a fluffier idli, use a good quality idli rice along with the cracked wheat.
- Adjust the amount of water in the batter depending on the consistency you prefer. The batter should be slightly thicker than regular idli batter.
- Don't over-steam the idlis, as this can make them rubbery. Check for doneness by inserting a toothpick; it should come out clean.
- For a spicier kick, add a pinch of asafoetida (hing) to the tempering.
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Recipe Nutrition
Calories: 78kcalCarbohydrates: 3gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1.8gMonounsaturated Fat: 3.6gSodium: 855mgFiber: 1g
Santosh Bangar
Articles: 7
6 Comments
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Looks so yummy! Excited to make it.
This is amazing! Excited to make it.
This looks delightful! Thanks for the recipe.
Absolutely delicious! Can’t wait to try it.
Such an enticing dish! Thanks for the recipe.
Wow! A very healthy twist to the regular idli.
One question: Don’t we need to grind the chana dal and daliya to get a smooth consistency?