Tuesday, 25 August 2009

Moong dal idlis

Normal idlis are very popular and light to eat. I have come up with super light version of idli. Moong dal idalis. If you are on diet or if you are just bored with normal idlis, do try this lovely and easy recipe of moong dal idli.

Moong dal/ split yellow lentils: 2 cups
Channa dal/ Split Bengal gram lentils: 1 table spoon
Green chili: 3-4
Ginger paste: 1 tea spn
Garlic paste: 1 tea spn
Salt to taste
Litter bit oil
Curry leaves: 6-8
Turmeric: pinch or two
Eno / fruit salt: 1 table spoon or soda: 1/4 tea spn

Soak Moong dal for 8 hours in warm water.
In the mixture add moong dal without too much water. Add one to two table spoon of water. Green chilies. Ginger and garlic paste. Salt to taste and pinch of turmeric just enough to give it light yellow color.
Grind everything to make little bit coarse paste. Add 1/4 table spn of yogurt. Mix well.
Set aside for 4-5 hours. Just when you are ready to steam idlis, add eno or fruit salt. If you don't have this, add soda 1/4 spn and give it a nice stir. This will give nice rise to batter.
Get the idli steamer ready and apply oil to each idli mould. Now add the batter into each idli mould.
Steam on medium flame for 10-12 minutes. Check with a toothpick or sharp knife if idlis are ready.

Serve hot with nice coconut or coriander chutney.
If you are fan of dhokala and looking to replace khaman dokhala recipe to healthier option add batter on to greased thali and cook in steamer for 10-12 minutes.

Apply little oil once the dhokala is cooked this will reserve the softness of dhokala and can also be enjoyed after it gets little cold. Sprinkle coconut over it.
Add tempering of til / sesame seeds, mustard seed, pinch of asafoetida and curry leaves. You can add chopped chilies too. Sprinkle it over dhokalas. Enjoy with nice chutney.

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