Moong Dal Idli
A delicious and nutritious idlis, made of moong dal batter and seasoning (also without urad dal and rice).
Makes: 12 – 14 (depending upon the size of the idli mould)
For the batter:
1 cup moong dal / split green gram (Indian standard measuring cup of 200 ml / 8 oz capacity)
1 big size green chilli
1 – inch piece ginger, chopped
½ teaspoon salt
2 tablespoon water
Wash and clean moong dal. Soak in 2 cups of water for 2 hours. Drain out water. Transfer all the batter ingredients into a mixer bowl and make a smooth paste with 2 tablespoon water. Batter should just like idli batter / pouring consistency.
For the seasoning :
1 tablespoon cooking oil
1/2 teaspoon mustard
¼ teaspoon jeera (cumin seeds)
1 onion, chopped or 2 tablespoon chopped onion
1 tablespoon chopped coriander leaves
Heat oil in a small pan, add mustard seeds. When they start splutter, add jeera and stir well. Then add chopped onion and fry on a medium to low heat until fragrant and crisp. Switch off the heat and finally mix with chopped coriander leaves. Remove and pour it over moong dal batter. Mix well.
2 pinches turmeric powder
1 sachet (1 teaspoon / 5 g) Eno fruit salt (Eno fruit salt easily available @ all leading supermarkets and medical stores)
Pour Eno and turmeric powder into moongal dal batter mix well. Prepare idli / dhokla immediately.
Pour the batter into the greased Idli container and steam in an Idli Cooker / National Rice cooker / pressure cooker (without weight) for 10 - 12 minutes or till done. Let it cool for 15 minutes and remove carefully from idli mould..
Coriander Chutney or Green chutney
5 tablespoon grated coconut
2 tablespoon chopped coriander leaves
2 small green chillies or 1 big size, chopped
2 cloves garlic (optional) or 2 shallots (chuvannulli / sambar onion) optional
1 - inch piece ginger, chopped
1/2 teaspoon salt ( or to taste )
1 - 2 tablespoons water
Make a fine paste of above ingredients in a mixer ( Add little water when grinding the chutney ). Serve with Idli.