Pongal Idlies | Pongal Idli Recipe By Masterchefmom | Gluten Free Recipe | Pongal Special Recipe By Masterchefmom

 

Hi Supermoms,

Pongal is the first major festival of the new year which is celebrated with so much of happiness and joy. It is a day when we pray to Sun God and offer our thanksgiving meal of sweet and savoury pongal dishes made with grains and pulses grown by our farmer friends, the annadathas.

This year for Pongal I am so excited to share a new recipe - Pongal Idlis. These idlis are wholesome and made with 24 Mantra Organic’s moong dal . Buying organic food means that we are a votary of the healthy, nutritious movement. By supporting organic farmers  we help to keep the planet in a sustainable state, reduce the chemicals and pesticides, keep the air and water clean and of course keep the soil alive.

The organic moong dal tastes so yum and the Ven Pongal flavour is guaranteed to satiate your taste buds. I serve these idlis steaming hot with milagai Podi and ghee drizzled on top and with generous helpings of freshly ground coconut chutney. 

So delicious. A must try. 

Wishing you all a very Happy Pongal.

You can watch the video of Pongal Idlies below:

Pongal Idlis/Pongal Idli By Masterchefmom

Soaking time: 4-5 hours

Cooking time: 15 minutes

1 cup =250 ml cup

Serves : 4

 

Important Note : Do not skip the curd as the baking soda gets activated only when we add the curd. If you are vegan, you can add 1 teaspoon of lemon juice instead of curd and use oil for tempering the idlies.

Ingredients :

3/4 cup  24 Mantra Organic Sona Masoori  rice 

1 cup 24 Mantra Organic Moong Dal 

1/4 cup 24 Mantra Organic urad dal 

1/4 tsp 24 Mantra Organic methi seeds

1/2 cup curd

1” ginger

1 dry red chilli

1/4 teaspoon black peppercorns

1/4 teaspoon cumin seeds

1/4 teaspoon baking soda

Salt to taste

For tempering:

2-3 teaspoons ghee

12-15 cashew nuts

1 sprig curry leaves

Sesame oil to grease the idli plates

Method:

1. Wash the rice, fenugreek seeds and dal together and soak them for at least four to five hours
2. Drain the excess water, add cumin seeds, black peppercorns, dry red chilli and grind them to a smooth idli batter consistency adding less water.
3. Transfer the batter to a vessel, add curd and mix well. 
4. Heat a tempering ladle or small pan with ghee and temper with the ingredients given for the same.
5. Pour it into the Pongal Idli batter. 
6. Grease the idli plates with sesame oil.
7. Add baking soda to the idli batter and spoon the batter into the idli plates. 

  8. Steam them for 12-15 minutes and switch off.

Your delicious and healthy pongal idlies are now ready to be served along with jaggery, idli chutney podi and ghee.

Do try out and share your feedback with me.

Happy Cooking!

With love,

Masterchefmom