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Time Needed: 2 days for fermentation
Special Equipment
6 ramekins or small bowls.
Steamer
Soak rice and mung daal overnight in separate containers with 1 cups water each. Next morning strain mung daal and add to rice and water. Blend until smooth. Wait 2 days or until bubbles form and mix has a fermented smell. In warm climates, fermentation will take as little as 8 hours. Mix in the salt and stir gently.
Grease the ramekins. In India, they have special plates for steaming idlys but otherwise pour batter into the ramekins. Let sit 20 minutes for the batter to rise slightly after pouring, for lighter, fluffied idlys.
Steam for ten minutes or until light and fluffy.
How Does This Ayurvedic Recipe Improve Wellness?
CLINICAL AYURVEDIC REVIEW
Idlys are sour, fermented and therefore Pitta provoking if left to ferment too long. Depending upon the daal used, Idlys can be astringent and drying for the colon. Served with sambar and mint chutney Idlys can be tridoshic.
WHAT IS IDLY?
Experiment with fermented batters. Rich, complex flavors, easier to digest and more nutritious. Fermented foods are rich in vitamin B12.
AYURVEDA'S GUIDE TO VITALITY & WHOLESOME NOURISHMENT
Your Ayurvedic diet is tailored to your individual body and your specific imbalances.
With an Ayurvedic diet you feel joy and satisfaction because what you are eating truly nourishes and balances you.
Disease results from diets and lifestyles that are incompatible with your nature.
By eating a personalized diet matched to your body, you experience optimal health.
See How it Works.
Is Idly Good for My Ayurvedic Diet?
Find out by taking this free, easy quiz.
You'll learn your body type, and whether 'Idly' is a good fit.
Complete the basic quiz in 1 minute, or go deeper with additional quizzes at your own leisure to learn more about your body.
According to the biocharacteristic theory of medicine,
people tend to get sick, over and over again, due to habitual causes and imbalances that are unique to the person.
Your body type summarizes this tendency, showing you the 'type' of conditions and imbalances that frequently challenge your health & wellness.
Using body type, you can also identify remedies likely to improve your strength and resiliency.
Your body type identifies physical and mental characteristics as well as your personal strengths and weaknesses.
The calculation of your body type is based on your medical history.
The 3 functional body types
(doshas),
are Catabolic (Vata), Metabolic (Pitta), and Anabolic (Kapha).
Catabolic individuals tend to break down body mass into energy. They are easily stimulated, hyperactive, underweight and dry.
Metabolic individuals tend to burn or use energy. They tend to be rosy-cheeked, easily irritated, focused, driven, and easily inflamed.
Anabolic individuals tend to store energy as body mass. If they store too much energy, they could gain weight easily and have congestion. Anabolic people tend to be stable and grounded.
Experiences vary according to the person and constitution. Individual results may vary.
The list of herbal-actions below has not be approved by the FDA and should not be used to treat a medical condition.
A class of laxative that adds bulk and water to stools. The size of a stool stimulates peristalsis and the stool passes more easily through the colon. It is important to drink plenty of water when using high fiber laxatives, as they can be dehydrating.
A herb that contracts tissue or blood vessels. Generally styptics are astringent. They are often used topically as a hemostatic to stop bleeding, or to reduce secretions.
John Immel, the founder of Joyful Belly, teaches people how to have a
healthy diet and lifestyle with Ayurveda biocharacteristics.
His approach to Ayurveda is clinical, yet exudes an ease which many find enjoyable and insightful.
John also directs Joyful Belly's School of Ayurveda,
offering professional clinical training in Ayurveda for over 15 years.
John's interest in Ayurveda and specialization in digestive tract pathology was inspired by a complex digestive disorder acquired from years of international travel,
as well as public service work in South Asia.
John's commitment to the detailed study of digestive disorders reflects his zeal to get down to the roots of the problem.
His hope and belief in the capacity of each & every client to improve their quality of life is nothing short of a personal passion.
John's creativity in the kitchen and delight in cooking for others comes from his family oriented upbringing.
In addition to his certification in Ayurveda, John holds a bachelor's degree in mathematics from Harvard University.
John enjoys sharing Ayurveda within the context of his Catholic roots,
and finds Ayurveda gives him an opportunity to participate in the healing mission of the Church.
Jesus expressed God's love by feeding and healing the sick.
That kindness is the fundamental ministry of Ayurveda as well.
Outside of work, John enjoys spending time with his wife and 6 kids, and pursuing his love of theology, philosophy, and language.
what does the steaming part look like? could I put the ramekins in a pan partly filled with water in the oven? and at what temp? I would really love to make this!
When Mung daal is called for, does that just mean the whole green mung beans? Or does it mean split mung dal, or does it mean already cooked mung beans (like I associate dal to be?) I would like to make this idli batter, but am unclear on this ingredient. (Pretty new to Ayurvedic cooking.) Thanks for any help!
* These statements have not been evaluated by the Food and Drug Administration.
The information and products on this website are not intended to diagnose, treat, cure or prevent any
disease.
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