If we grind moong dal after an hour with yogurt and water, add salt, green chili, ginger, black pepper, bell pepper, and coriander leaves inside the mixture. Mix everything well, cover it, and after a good fermentation, make delicious idlis with the moong dal. They are very tasty and healthy moong dal idlis.
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Soak moong dal for an hour. Grind it with curd and water to make a smooth batter.
Add salt, chopped green chillies, grated ginger, grated carrot, and chopped capsicum to the batter. Mix well.
Cover the batter and let it ferment for a few hours until it rises slightly.
Heat oil in a pan. Add mustard seeds and let them splutter.
Add asafoetida (hing) and mix well. Pour the tadka over the idli batter.
Grease idli molds and pour the batter into them.
Steam the idlis for 15-20 minutes or until cooked through.
Heat oil in a pan and sauté urad dal, dry red chillies, and garlic until aromatic.
Add chopped onion and tomato. Cook until softened.
Add roasted chana dal, desiccated coconut, chopped coriander leaves, tamarind, and salt. Blend everything into a smooth chutney.
Ensure the moong dal is soaked well to make a smooth batter.
Fermentation is key to fluffy idlis, so allow enough time for the batter to rise.
Use fresh coconut for the chutney to enhance its flavor.
Grease the idli molds well to prevent sticking.
Can I use fresh coconut instead of desiccated coconut?
Yes, fresh coconut can be used for a more authentic flavor.
How long should I ferment the batter?
Ferment the batter for 2-3 hours or until it rises slightly.
Can I skip the tadka?
The tadka adds flavor to the idlis, but you can skip it if preferred.
What can I use instead of tamarind in the chutney?
You can use lemon juice as a substitute for tamarind.
How do I know the idlis are cooked?
Insert a toothpick into the idlis; if it comes out clean, they are cooked.
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