A healthy and delicious option for breakfast these Urad and Moong dal idlis can be eaten as is with a drizzle of Coconut oil, pickle or even with fresh homemade butter as spices are already added to it. I very rarely make a Chutney while making this Idli. You can also make Dosa with the same batter.
200 gms Urad Dal
200 gms Moong Dal
15 green chilles
2 inch sized piece of ginger
A kidney bean sized piece of Hing/Asafoetida
5 sprigs Curry leaves finely chopped
Wash and soak the Urad and Moong Dal together for five hours. Grind it to a fluffy batter in the wet grinder using just enough water to get a batter of dropping consistency. This may take around twenty to thirty minutes. If using the mixer or blender take care to see that you grind in small batches. Tip the batter into a vessel. Grind the green chillies, Hing and ginger coarsely. Droop it into the batter. Add the finely chopped curry leaves and salt. Mix thoroughly. Keep aside for ten minutes. Mix it again and make idlis.
For making Idli :
Keep the idli vessel with enough water boiling. Grease the idli stand or the katori which I have used, with coconut oil or oil of choice. Pour the batter into them and place them in the idli vessel. Cover and steam for ten minutes. A knife when pierced should come out clean. Remove the idli stand or katoris fron the vessel and keep aside. Allow to cool for about ten minutes. Demould. Serve hot.
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