Ingredients
moong dhal 1 cup
urad dhal 1 cup
rice 2 table spoons
(can be avoided on fasting days)
For Seasoning:
mustard gram dhal
1 inch piece ginger cut into fine pieces
curry leaves
green chillies (optional)
jeera , hing , cashew nuts
Method
Soak for atleast half an hour to 45 minutes. Grind coarsely and leave to ferment for atleast 6 hrs. (It's enough if it's fermented lightly) Season with all the above ingredients in little hot ghee. Add finely cut coriander leave and proceed as normal idli making. For Chutney: Grind equal quantities of tomato and coriander with green chilies. Season with mustard and hing. Pour the ground paste and allow it to boil till it is semi solid. This chutney goes well with the above idli Variations: To the batter you can add grated carrot, shelled peas, corn can also add frozen vegetables.
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