Categories: Idli
Ingredients
- moong dhal 1 cup
- urad dhal 1 cup
- rice 2 table spoons (can be avoided on fasting days)
- For Seasoning:
- mustard, gram dhal, 1 inch piece ginger cut into fine pieces, curry leaves, green chillies (optional)
- jeera, hing, cashew nuts
Directions
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Soak for atleast half an hour to 45 minutes. Grind coarsely and leave to ferment for atleast
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6 hrs. (It’s enough if it’s fermented lightly)
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Season with all the above ingredients in little hot ghee. Add finely cut coriander leave and
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proceed as normal idli making.
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For Chutney:
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Grind equal quantities of tomato and coriander with green chilies. Season with mustard
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and hing. Pour the ground paste and allow it to boil till it is semi solid. This chutney goes
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well with the above idli Variations: To the batter you can add grated carrot, shelled peas, corn can also add frozen
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vegetables