Moong Dal Idli With Thengai Milagai Podi Recipe
Moong Dal Idli With Thengai Milagai Podi Recipe is a healthy breakfast recipe where mini idlis made with moong dal and rice batter are tempered and tossed in a dry coconut milagai podi. Make Moong Dal Idli With Thengai Milagai Podi and pack for your kids lunch box.
Moong Dal Idli With Thengai Milagai Podi Recipe are a quick and easy, tasty idli recipe which are soft spongy idlis made of moong dal and rice batter tossed in a spicy, tangy and crunchy thengai milagai podi made up of dry coconut, red chillies, tamarind and channa and urad dal.
You can make Moong Dal Idli With Thengai Milagai Podi for breakfast, or after school snacks and even pack them in your kids lunch boxes.
If you like this recipe, you can also try other Idli recipes such as:
- Mini Idli Manchurian Recipe
- Mini Idli Upma Recipe (Steamed Rice Cake Stir Fry)
- Karuveppilai Podi Idli
To Make Moong Dal Idli
- 1 cup Green Moong Dal (Split)
- 1 cup Idli Rice
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- Salt , to taste For Thengai Idli Milagai Podi
- 1 cup Dry coconut (kopra) , dessicated
- 1/4 cup Chana dal (Bengal Gram Dal)
- 1/4 cup White Urad Dal (Split)
- 1/2 teaspoon Asafoetida (hing)
- 1/8 tablespoon Sesame seeds (Til seeds)
- 10 Dry red chillies
- 1/2 teaspoon Kashmiri red chilli powder
- 30 grams Tamarind
- Salt , to taste For tempering
- 2 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Black Urad Dal (Split)
- Ghee , for cooking
How to make Moong Dal Idli With Thengai Milagai Podi Recipe
To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter.
Soak the dal, rice and methi seeds for three hours and grind to a smooth thick batter. Add salt to it and let it ferment for 8 hours.
Grease Mini Idli mould 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.
Next make the Kopparai Thengai Idli Milagai Podi.
Heat a pan on medium heat and roast 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.
Next roast the dals separately till they turn golden brown in colour. Ensure you roast them on a low to medium flame, as they need to get crisp inside out. Remove in a bowl and allow to cool.
In the same pan now add red chillies and roast till the red chillies turn crisp.
Once the dals have cooled add them to a mixer grinder along with hing and grind to make a coarse powder. Once the dals have been ground in the same mixer add coconut, red chillies and tamarind and Kashmiri chilli powder if you like and grind till you get a nice grainy powder and all the ingredients are combined well.
Add the salt at this stage and blend again to combine. Check the salt and adjust accordingly. Store this Thengai Milagai Podi in glass jars and use as required.
Making Moong Dal Idli With Thengai Milagai Podi
Heat 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 crist and golden brown.
Add 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.
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