Serves: 6
Cooking Time: 45 mins
- INGREDIENTS FOR IDLI:
- 1 cup green moong dal
- 1 cup rice rawa
- ½ tsp fenugreek seed (methi)
- 2 tbsp beaten rice soaked in a little water
- 1 tbsp ginger chilli paste
- 1 ½ tsp fruit salt
- oil to grease the idli mould
- salt to taste
- INGREDIENTS FOR TEMPERING:
- 1 tbsp ghee
- 1 tsp mustard seed
- 1 tsp split yellow gram (chana dal)
- 1 tbsp chopped cashews
- 1 tbsp chopped fresh coconut
- 1-2 pieces chopped green chillies and ginger
- a pinch of asafoetida
Ingredients for garnishing: Finely chopped fresh coriander and 2 tbsp heaped CRISTA Moolgapodi South Indian Seasoning
Preparation
Soak the green moong dal and fenugreek seeds (methi) together in water for two hours. Soak rice rawa and beaten rice separately for two hours as well. Drain and grind all the ingredients to a smooth paste in a liquidizer, add salt and mix well. Cover and set aside for 8 hours.
To make the idlis:
Keep water to boil in a steamer. Grease the idli moulds with a little oil. Adjust the batter to pouring consistency by adding water. Add fruit salt and mix gently. Immediately spoon the batter in mini idli moulds and steam for 7- 8 mins. Remove and set aside.
For tempering:
Heat the ghee in a medium sized vessel. Add mustard seed, split yellow gram followed by all the remaining ingredients. When it is nicely roasted add the prepared idlis and toss gently. Transfer to a serving plate and garnish with coriander and CRISTA Moolgapodi South Indian Seasoning. Enjoy! If you love it, share it!