Ingredients

• 1 cup - Idli rice
• 1/2 cup - Urad dal
• 1/2 cup - Sprouted green gram
• 1/2 cup - Raw rice
• For Tempering:
• 1/2 tsp - Mustard seeds
• 1/2 tsp - Urad dal
• 1/2 tsp - Channa dal
• 10 - Cashew nut pieces (optional)
• Oil for tempering

How to Make Sprouted Moong dal Idli

• Soak separately the idli rice, urad dal and raw rice for at least 6 hours.
• Grind coarsely the urad dal with half a cup of water.
• Add the sprouted moong dal to the urad dal and grind finely to get a fluffy batter. Take off from the grinder.
• Now, grind idli rice with raw rice slightly coarsely (don't use more water) use one cup of water. The batter should be very thick. Add salt as per taste and set the batter aside to ferment overnight.
• Next day, the batter will be double the quantity.
• For Tempering: Heat oil in a tawa, add the mustard seeds, urad dal, channa dal, cashews and let them splutter. Add this to the idli batter.
• Grease the idli plates with oil.
• Take a ladle full of idli batter and pour it in the idli plates.
• Cook this in the idli cooker for 10 minutes. Remove idli from the plates.
• Serve hot with chutney of your choice.
• Recipe courtesy: Priya Easy N Tasty Recipes