Moong Dal Idli With Thengai Milagai Podi Recipe

Name: Moong Dal Idli With Thengai Milagai Podi Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: Indian
Ingredients: 1 cup Yellow Moong Dal (1 cup Yellow Moong Dal (Split)); 1 cup Idli Rice (1 cup Idli Rice); 1 tsp Fenugreek Seed (1 teaspoon Methi Seeds (Fenugreek Seeds)); 0 pieces Table Salt (Salt to taste + Salt to taste); 1 cup Coconut (1 cup Dry coconut (kopra) dessicated); ¼ cup Chana Dal (1/4 cup Chana dal (Bengal Gram Dal)); ¼ cup White Urad Dal (1/4 cup White Urad Dal (Split)); ½ tsp Asafoetida (1/2 teaspoon Asafoetida (hing)); 2 tbsp Sesame Seeds (2 tablespoon Sesame seeds (Til seeds)); 10 pieces Dried Red Chili (10 Dry Red Chillies); ½ tsp Kashmiri Red Chili Powder (1/2 teaspoon Kashmiri Red Chilli Powder); 30 g Tamarind (30 grams Tamarind); 2 sprig Curry leaves (2 sprig Curry leaves); 1 tsp Mustard Seeds (1 teaspoon Mustard seeds (Rai/ Kadugu)); 1 tsp Black Urad Dal (1 teaspoon Black Urad Dal (Split)); 0 pieces Clarified Butter (Ghee for cooking)

Moong Dal Idli With Thengai Milagai Podi Recipe - Idli Recipes (Indian)

40 minIndian

Servings4

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Vegetarian
Pescatarian
Halal
Egg Free

Ingredients

For 4 servings

Yellow Moong Dal1 cup · 1 cup Yellow Moong Dal (Split)
Idli Rice1 cup · 1 cup Idli Rice
Fenugreek Seed1 tsp · 1 teaspoon Methi Seeds (Fenugreek Seeds)
Table Salt0 pieces · Salt to taste + Salt to taste
Coconut1 cup · 1 cup Dry coconut (kopra) dessicated
Chana Dal¼ cup · 1/4 cup Chana dal (Bengal Gram Dal)
White Urad Dal¼ cup · 1/4 cup White Urad Dal (Split)
Asafoetida½ tsp · 1/2 teaspoon Asafoetida (hing)
Sesame Seeds2 tbsp · 2 tablespoon Sesame seeds (Til seeds)
Dried Red Chili10 pieces · 10 Dry Red Chillies
Kashmiri Red Chili Powder½ tsp · 1/2 teaspoon Kashmiri Red Chilli Powder
Tamarind30 g · 30 grams Tamarind
Curry leaves2 sprig · 2 sprig Curry leaves
Mustard Seeds1 tsp · 1 teaspoon Mustard seeds (Rai/ Kadugu)
Black Urad Dal1 tsp · 1 teaspoon Black Urad Dal (Split)
Clarified Butter0 pieces · Ghee for cooking

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Steps

1To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter.
2Soak the dal and methi seeds together and rice separately for three hours.
3After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl.
4Add the rice to the same blender and blend to make a smooth batter. Pour the rice batter into the moong dal batter.Add salt to it and mix well to combine.Cover the bowl with a lid and let it ferment for 8 hours.
5After 8 hours you will notice air pockets in the moong dal and rice batter. Gently mix and keep it aside.
6Grease Mini Idli mold with ghee and spoon the batter into each cavity and steam moong dal idlis for 15 minutes. Allow them to cool and keep them aside. You can get 40 mini idlis with this recipe.
7Next make the Kopparai Thengai Idli Milagai Podi.
8To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside.
9We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn.
10Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour. Remove in a bowl and allow to cool.
11Next in the same pan roast urad dal till golden brown.Remove in a bowl and allow to cool.
12Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping. Remove into a bowl and keep aside.
13Now we will roast the red chillies till crisp and keep them aside as well.
14Finally we will roast the dry coconut till it starts to turn golden brown. Do not brown it too much. keep stirring in between. Remove in a bowl and allow to cool.
15Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder. Add salt to the grinder now and pulse again to get a coarse powder.
16Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.
17Making Moong Dal Idli With Thengai Milagai Podi
18Heat a deep frying pan and add ghee. Once the ghee is hot add the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown.
19Add curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi. Add the idlis to the pan and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi. Turn off the heat.
20Serve Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai.