Skip to main content

Split Yellow Lentils (Moong Dal) Idly

 INGREDIENTS:

  1. Moong Dal 1 cup
  2. Semolina 1 cup
  3. Curd 1 cup
  4. Ginger 1 inch grated
  5. Green Chilis 1-2 chopped
  6. Curry Leaves 1 sprig
  7. Salt as required
  8. Baking Soda 1 tsp
  9. Carrot grated 1/3 cup
  10. Coriander Leaves (chopped) a handful
  11. Mustard Seeds 1 tsp
  12. Oil 2 tbsp
  13. Turmeric Powder 1/2 tsp
  14. Asafoetida (Hing) 1/4 th tsp
METHOD:

Serving Size: 5-6

Soak moong dal in water for 2-3 hours or overnight. Drain the soaked dal and blend it with curd, grated ginger, green chili and water to form a smooth batter. Transfer the batter to a bowl and season with salt to taste.

Heat 2 tbsp oil in a pan and add mustard seeds, hing and curry leaves. When the mustard seeds start to splutter add turmeric powder and carrot and sauté 20-30 seconds.

Add semolina and roast till it turns aromatic. Cool completely and pour this tempering into the batter and mix well. Add coriander leaves and water to adjust the consistency.

Rest the batter for 20-30 minutes for semolina to soak well.

Just before steaming gently stir in baking soda mixed with 1 tsp oil.

Grease the idly molds and fill them with the batter. Steam the idlis on high flame for about 10-12 minutes or until a toothpick inserted into the idly comes out clean.

Serve hot, fluffy moong dal idlis with tomato chutney.



Labels:

Comments

Post a Comment

Popular posts from this blog

Egg Omelette Curry

  INGREDIENTS: Eggs 6 (Per Person 2 eggs)  Green Chilis 3 chopped Coriander Leaves chopped 1 tbsp for each serving Onion chopped 1 tbsp for each serving Salt as required Black Pepper Powder 1 tsp Oil FOR THE CURRY Onion 1 large finely chopped Garlic cloves 4-5 minced Cumin Seeds 1/2 tsp Ginger 1 tsp grated Tomato 1 large or 2 medium chopped Potato 1 cut into wedges (optional) Red Chili Powder 1 tsp Turmeric Powder 1 tsp Coriander Powder 1 tsp Oil Coriander Leaves chopped for garnishing METHOD: Serving Size: 3 In a bowl crack 2 eggs and add chopped green chilis, onion, coriander leaves, black pepper powder and salt. Whisk the eggs until the mixture gets airy and frothy. In this way you will get fluffy omelette. Take a small, preferably deep round pan so that the omelette will get a good round shape. Heat 1 tbsp oil in the pan. Fluff up the eggs one more time and pour in the hot oil. Lower the heat and let it cook for 2-3 minutes on both sides. Remove and keep aside. Repeat with...
Post a Comment
Read more

Lyonnaise Potato

  INGREDIENTS: Potatoes 500 grams peeled and sliced into 1/4th" thick roundels Butter 3 tbsp Vegetable oil 3 tbsp Onions 4 thinly sliced Paprika powder 1/2 tsp Parsley 1/2 tsp Black Pepper Powder to taste Coriander stalks 1 tsp finely chopped  Salt as per taste METHOD: Serving Size: 3-4 Wash the potatoes thoroughly. Place them in a bowl of cold water for 5-10   minutes t o remove excess starch. This makes them crispier. Bring a large pan of salted water to the boil. Once boiling, add the potato roundels.  Reduce the heat to low-medium and let the potatoes simmer for about 3-4 minutes. Then drain the water and dry the potatoes with a kitchen towel. Heat 1 tbsp oil and 1 tbsp butter in a large nonstick skillet until shimmering. Add onions and generous pinch of salt. Cook them stirring often until softened and lightly golden. Remove from heat and transfer to a bowl. Add rest of the butter and oil. Add parboiled potatoes slices and cook gently flipping every 3-4 min...
Post a Comment
Read more

Hashbrowns

  INGREDIENTS: Potatoes 2 large size Onion 1 large sliced Garlic Powder 1 tsp Corn flour 1 tbsp Rice flour 1 tbsp Eggs 2 large (Optional) Oil 3 tbsp Butter 3 tbsp Salt as per taste Black pepper powder 1/2 tsp METHOD: Serving Size: 3-4 In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve.  Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear.  Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible. Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder. Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes. Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning.  Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through co...
Post a Comment
Read more