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Green Gram Sprouts Idly

INGREDIENTS:

  1. Green Gram Sprouts 1 cup
  2. Semolina 1 cup
  3. Yogurt 1 cup
  4. Green Chilis 2-3 finely chopped
  5. Ginger 1 inch grated
  6. Mustard Seeds 1 tsp
  7. Chana Dal 1/2 tsp
  8. Urad Dal 1/2 tsp
  9. Curry Leaves 1 sprig
  10. Oil 2 tbsp
  11. Salt to taste
  12. Baking Soda 1/2 tsp
  13. Asafoetida a pinch
  14. Cashew, a few (roasted) for garnishing
  15. Water as required

METHOD:

Serving Size: 5-6

Heat oil in a pan and lightly saute the green gram sprouts for 3-4 minutes until they turn aromatic. Let it cool a bit, then coarsely grind them along with green chilis and ginger. Keep aside.


To prepare the tempering, heat oil in a pan and add mustard seeds, chana dal, urad dal, hing, and curry leaves. Let them splutter, then add the semolina and roast until it turns aromatic. Let the mixture cool completely.


In a bowl, combine coarsely ground sprouts, semolina, yogurt, and salt. Add water to make a batter of thick but pouring consistency. Let it rest for 30 minutes.

Add baking soda just before steaming and mix gently. 

Place a roasted cashew in each greased idly mould and pour the batter into the mould. Steam for 10-12 minutes.

Serve with either green chutney, coconut chutney, or tomato chutney, and sambar.




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