Moong Dal Idli

½ cup moong dal ½ cup urad dal ¼ teaspoon fenugreek seed Salt to taste Water for soaking and grinding

Ingredients

Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
Grind them to a fine batter with a cup of water.
Remove in a wide bowl and keep it aside in a cool dark place to ferment.
Next day add salt to it and mix.
Take the idli mould and pour batter in them .
Steam them for fifteen minutes or until done.
Serve with coconut chutney.

Instructions

Wash and soak urad dal and moong dal for four hours along with fenugreek seeds.
Grind them to a fine batter with a cup of water.
Remove in a wide bowl and keep it aside in a cool, dark place to ferment.
Next day, add salt to it and mix.
Take the idli mould and pour batter in them .
Steam them for fifteen minutes or until done.
Serve with coconut chutney.

Notes

Salt may be added initially before setting it to ferment. I usually add it the next day.
Be careful while adding water. A little more and the consistency is thinner, it is difficult to prepare.
Some people smear a little oil on the idli mould to avoid stickiness. I wash the molds before pouring and the dampness helps in creating good ones.