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Moong dhal - 1 cup
Urad dhal - 1 cup
- 2 tbsp (can be avoided on fasting days)
1 tsp - mustard
2 tsp - gram dhal
(small), cut into fine pieces
1 tsp -
A pinch -
| 2 -
How to Make Dhal Idli
Soak moong dhal, urad dhal and rice for at least half an hour to 45 minutes.
Grind coarsely and leave to ferment for at least 6 hrs. (It's enough if it's fermented lightly)
Season with all the above ingredients in little hot ghee.
Add finely cut coriander leaves and proceed as normal idli making.
Grind equal quantities of tomato and coriander with green chillies.
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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.