Dosha benefits: Kapha & Pitta
- Black gram, husked 1 cup
- Green gram, husked 1 cup
- Jack fruit leaves 2
- Rice 4 cups
- Water to soak
- Salt to taste
- Wash the black gram, green gram and rice separately.
- Now soak them in separate bowls for about eight hours.
- Grind them separately to make a fine viscous paste (batter).
- Mix all the three pastes properly and leave it overnight.
- Next day, add salt to it and mix well. Put the batter into small cones made of jack fruit leaves or on Idli plates.
- Steam cook over medium flame.
- To test whether it is cooked properly, pierce a little the batter put in vessels with thin ladle/knife and take it out immediately.
- If the paste does not stick to the ladle/knife then it is cooked properly.
- Now turn off the flame. Serve the idlis in the jack-fruit leaf cones.
- The idli is an extremely well-crafted South Indian breakfast. The two principal ingredients of idli are urad dal and rice. Ayurveda recognizes that urad is difficult to digest. It is also ushna or heat-producing. The use of urad in idli demonstrates that there was a great deal of awareness of the principles of food processing that could change the properties of urad dal to make it digestible and nutritious. Urad is soaked, ground and fermented along with ground rice. This makes urad easily digestible.
Note: The information in this article is intended for your educational use only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified health providers with any questions you may have regarding a medical condition and before undertaking any diet, supplement, fitness, or other health programs.