Moong Dal Idli Rava Style
Ingredients
- 1 cup yellow split Moong dal, coarsely ground to resemble semolina
Tempering
- 2 tablespoons oil
- 1/2 teaspoon mustard seeds
- 1 teaspoon urad dal
- 20 chopped cashews
- 20 chopped curry leaves
- 1 inch minced ginger
- A generous sprinkle of hing
- 2 tablespoons semolina (Krishna variety)
- Salt to taste
Wet mix
- Chopped coriander leaves
- 1 grated carrot
- 1 grated cucumber
- 1.5 cups thick yogurt, whisked
- 1 teaspoon chili paste
- Chopped fresh coconut chunks, as needed
Preparation
Make a tempering by roasting all the tempering ingredients in oil until aromatic.
In a large bowl, combine the coarsely ground Moong dal, the tempered mixture, and all the wet mix ingredients to achieve a batter consistency similar to traditional idli batter, then let it rest for 10 minutes.
Add 1 teaspoon of ENO fruit salt and gently mix without releasing air; alternatively, add a pinch of baking soda.
Steam the batter in an idli steamer for 12-15 minutes or until fully cooked.
Serve hot with your favorite chutney or sagu.
Notes
This recipe is high in protein and courtesy of the user's talented mother.
