Dahi Idli and Idli Chaat Dish
Ingredients
- 1/2 cup moong dal
- 1/2 cup urad dal
- 1/2 cup semolina
- Water for soaking
- Cashews (few)
- Green chili (to taste)
- Salt (to taste)
- 1/2 teaspoon baking soda
- 1.5 cups yogurt
- 1 tablespoon milk powder
- Sugar (to taste)
- 2 tablespoons oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- Curry leaves (few)
- Dried red chili (to taste)
- Fresh green chili (to taste)
- White sesame seeds (to taste)
- Coriander leaves (for garnish)
- Chutney (for chaat, to taste)
- Tomato (for chaat, to taste)
- Sev (for chaat, to taste)
Preparation
Soak 1/2 cup moong dal and 1/2 cup urad dal for 2-3 hours.
In another bowl, soak 1/2 cup semolina in water for half an hour, ensuring water covers the semolina.
Grind the soaked dal with minimal water to a thick grainy batter.
Add the soaked semolina to the batter and grind again until everything is well mixed to a ribbon consistency.
Add cashews, green chili, and salt to the batter.
Mix well and stir for 5-10 minutes to make it light and airy.
Grease the idli stand with oil and keep the steamer with boiling water ready.
Add 1/2 teaspoon baking soda to the batter, stir, and immediately pour into the idli molds.
Steam the idli until cooked.
Stir 1.5 cups yogurt and add 1 tablespoon milk powder, sugar, and salt; mix well.
In a pan, heat 2 tablespoons oil and add 1 teaspoon mustard seeds and 1 teaspoon cumin seeds.
Once the seeds crackle, add curry leaves, dried red chili, fresh green chili, and white sesame seeds.
Add the prepared tadka to the yogurt mixture.
Garnish the yogurt mixture with coriander leaves.
Remove the idli from the steamer.
For Dahi Idli, cover the steamed idli with the yogurt mixture, sprinkle chili powder, add more tadka, and coriander leaves on top.
For Dahi Idli Chaat, add chutney, chopped tomato, coriander leaves, and sev on top of the Dahi Idli.
Tips
Enjoy this chilled during summer for a refreshing and protein-packed snack.
