• 1 cup green moong dal
• 1/4 cup grated carrot
• 2 tbsp boiled green peas
• 1 tbsp chopped coriander leaves
• 1 tsp eno
• Salt to taste

For tempering:-
• 1 tsp oil
• 1 tsp mustard seeds
• 2 chopped green chili
• few curry leaves
• 1 tbsp cashew

1. Wash and soak moong dal for at least 3 hrs.
2. Drain the water and grind the dal to a smooth batter, just like an idli batter (and water if needed).
3. Heat oil and add mustard seeds. Allow it to sputter for a while and then add chopped ginger, green chili, curry leaves, and cashews and then fry till the cashews reach a light golden color. Add this mixture to the moong dal batter.
4. Next add grated carrot, boiled green peas, chopped coriander leaves, and salt and mix well .
5. Add eno to the batter just before you plan to make the idlis. Mix well with light hands and steam for about 10- 15 mins in an idli mold.

Serve hot with any chutney of your choice.

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