Ingredients

1 cup moong dal

2 tbsp oil

1 tsp mustard

½ tsp chana dal

½ tsp urad dal

1 tsp cumin

pinch hing

few curry leaves

1 inch ginger, finely chopped

1-2 chilies, finely chopped as per taste

2 tbsp carrot, grated

¼ tsp turmeric

1 cup rava, coarse

1 cup curd

1 tsp salt

2 tbsp coriander, finely chopped

1 tsp Eno fruit salt

cashew, for garnishing

 

Preparations

rinse and soak 1 cup moong dal for 2 hours.

Drain off the water and transfer to the mixer jar.

Add 1 cup curd and grind to a smooth batter.

Transfer the batter to the large bowl. Keep aside.

In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, 1 tsp cumin, a pinch of salt, and a few curry leaves. Splutter the tempering.

Add 1 inch ginger, 3 chilies, and saute slightly.

Further add 2 tbsp carrot, ¼ tsp turmeric and saute until it turns aromatic.

Add 1 cup of rava and roast till the rava turns aromatic.

Cool completely and transfer into the moong dal batter bowl.

Add 1 tsp salt and mix well adjusting the consistency.

Rest the batter for 20 minutes for rava to soak well.

Add 2 tbsp coriander and mix well.

After the rava has soaked well, add 1 tsp Eno fruit salt and mix gently.

Mix the batter until the batter turns frothy.

Place the roasted cashew in a greased idli plate and pour the batter into the mould.

Place the idli plate in a steamer and steam for 10 minutes.

Serve Moong Dal Idli with chutney and Sambar

 

OR

Moong dal 1 cup soak and grind like above with ginger and green chili, to a thick batter adding just enough water, season like above with mustard seeds, urad and chana dal, hing, cashews,finely chopped curry leaves, add grated carrot. Before steaming add Eno, mix the batter lightly then steam on medium heat for 10-12 minutes. Slightly cool and remove the idlis, serve with coconut chutney and  sambar.

 

 

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