South Indian Breakfast
Homemade Moong Dal Idli With Thengai Milagai Podi Recipe
Homemade Moong Dal Idli With Thengai Milagai Podi Recipe is a delicious South Indian Breakfast dish that can be prepared in just 0 minutes....
⏱️
20 Min Prep
🔥
20 Min Cook
🍽️
4 Servings
🥗
Vegetarian
Ingredients
- 1 cup Yellow Moong Dal (Split)
- 1 cup Idli Rice
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- Salt - to taste
- 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)
- 2 tablespoon Sesame seeds (Til seeds)
- 10 Dry Red Chillies
- 1/2 teaspoon Kashmiri Red Chilli Powder
- 30 grams Tamarind
- Salt - to taste
- 2 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1 teaspoon Black Urad Dal (Split)
- Ghee - for cooking
Instructions
1
To begin making Moong Dal Idli With Thengai Milagai Podi method first make the Moong Dal idli paste. Soak the dal and methi seeds together and rice separately for three hours.After three hours pulse the moong dal and methi seeds in a mixer grinder to make a creamy paste and transfer into a large mixing bowl.toss in the rice to the same blender and pulse to make a creamy paste.
2
transfer the rice paste into the moong dal paste.toss in table salt to it and pulse well to combine.seal the mixing bowl with a lid and let it ferment for 8 hours.After 8 hours you will notice air pockets in the moong dal and rice paste.
3
Gently pulse and keep it aside.lubricate Mini Idli mold with ghee and spoon the paste into each cavity and steam moong dal idlis for 15 mins.
4
Allow them to cool and keep them aside.
5
You can get 40 mini idlis with this method.Next make the Kopparai Thengai Idli Milagai Podi.To begin making Kopparai Thengai Milagai Podi method first cut the parched coconut into small pieces and keep them aside.We will bake all the items required separately on medium toasty so that the dals and other items required do not char.toasty a wok on medium toasty and first bake the channa dal until it turns golden brown in colour.
6
Remove in a mixing bowl and allow to cool.Next in the same wok bake urad dal till golden brown.Remove in a mixing bowl and allow to cool.Next toss in the sesame seeds to the same wok and bake for a few seconds till the sesame seeds start popping.
7
Remove into a mixing bowl and keep aside.Now we will bake the red chillies till crisp and keep them aside as well.Finally we will bake the parched coconut till it starts to turn golden brown.
8
Do not brown it too much.
9
keep stirring in between.
10
Remove in a mixing bowl and allow to cool.Once the dals and all the other items required have cooled toss in them to a mixer grinder along with hing and tamarind and grind till you get a coarse ground mix.
11
toss in table salt to the grinder now and pulse again to get a coarse ground mix.Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.Making Moong Dal Idli With Thengai Milagai Podi toasty a deep frying wok and toss in ghee.
12
Once the ghee is scalding toss in the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown.toss in curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi.
13
toss in the idlis to the wok and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi.
14
Turn off the toasty.enjoy Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai. .
Recipe Information
Cuisine
South Indian Recipes
South Indian Recipes
Course
South Indian Breakfast
South Indian Breakfast
Diet
Vegetarian
Vegetarian
Total Time
40 mins
40 mins
Recipe Time chart
Preparation Time
20 minsCooking Time
20 minsTotal Time
40 minsMaster Chef
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