Moong Dal Idli
Instructions:
1. Prepare the Batter
- Soak the moong dal, urad dal, and rice in water for 30 minutes.
- Drain and grind the soaked ingredients into a smooth batter using minimal water.
- Allow the batter to ferment for at least 6 hours.
2. Steam the Idlis
- Grease the idli moulds with oil and pour the fermented batter into them.
- Heat water in an idli cooker and steam the idlis for about 15 minutes.
- Once done, remove the idli cooker from the heat and let it cool slightly.
- Gently remove the idlis from the moulds.
3. Prepare the Seasoning
- In a pan, heat coconut oil.
- Add mustard seeds, channa dal, minced ginger, curry leaves, green chilies, cumin seeds, asafoetida, and chopped cashews.
- Sauté until fragrant and golden brown.
4. Final Touch & Serve
- Pour the prepared seasoning over the steamed idlis.
- Serve hot with coconut chutney or sambar.
Special Comments
For extra softness, allow the batter to ferment overnight in a warm place. If the weather is cold, keep the batter in a slightly warm oven to aid fermentation. You can also add a little yogurt to speed up the process and enhance the flavor.
Moong Dal Idli
Notes/ Precautions
Proper Fermentation: Ensure the batter ferments well for soft and fluffy idlis. In colder climates, place the batter in a warm spot to aid fermentation.
Consistency Matters: The batter should be thick yet pourable. Adding too much water can make the idlis dense and sticky.
Steaming Tips: Do not open the idli cooker immediately after steaming. Let it cool for a few minutes before unmolding to prevent breaking.
Seasoning Variations: You can enhance the flavor by adding grated coconut or finely chopped coriander to the seasoning.