Moong Dal Idli #shorts

Moong Dal Idli

1 cup yellow moong dal (split yellow gram)
1 tbsp roughly chopped green chillies
1/2 cup grated carrot
1/4 cup curd (dahi)
2 1/2 tbsp finely chopped coriander (dhania)
salt to taste
1 tbsp oil
2 tsp mustard seeds ( rai / sarson)
2 tsp urad dal (split black lentils)
1/4 tsp asafoetida (hing)
8 to 10 curry leaves (kadi patta)
1 tsp fruit salt
6 tbsp water

For Serving
sambhar
coconut chutney
Method

For moong dal idli
To make moong dal idli, combine yellow moong dal and enough hot water in a bowl and soak for 1 hour.
Cover with a lid and keep aside for 1 hour.
Drain well.
Combine the drained dal, green chillies and approx. 5 tbsp water in a mixer and blend till smooth.
Transfer the dal into a deep bowl, add the carrot, curd, coriander and salt and mix well. Keep aside.
Heat the oil in a small non-stick pan, add the mustard seeds, urad dal, asafoetida and curry leaves and saut on a medium flame for 30 seconds.
Pour the tempering over the batter and mix well.
Just before steaming add the fruit salt and 1 tbsp water and mix gently.
Pour spoonfuls of the batter into each of the greased idli moulds.
Steam in an idli steamer for 10 to 12 minutes or till they are cooked.
Once the idlis are cooked, cool them slightly and demould them. Keep aside.
Repeat with the remaining batter to make more idlis.
Serve the moong dal idlis immediately with sambhar and coconut chutney.



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