Uma Devi Ramachandra
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250g - split mung dal with husk (soaked for 3 to 4 hours)
4 green chillies, cut into 2
1/2 tsp - baking soda/fruit salt
1 tbsp - oil
100 ml - thin butter milk: to which juice of 1 lime and a pinch of salt have been added
1/2 tsp - mustard seeds
1/2 tsp - jeera
10 curry patta leaves
2 tsp - chopped, coriander leaves
A pinch of hing
How to Make Sriyali
Remove husk from mung dal and grind it with green chillies, salt and very little water to a coarse paste. (no need to remove husk completely).
Add baking soda/fruit salt to the batter and mix thoroughly.
Prepare idli with this batter in idli cooker or steam the batter in a flat container in 2 batches.
Remove the idli and cut them into 1 inch or 1.5 inch pieces and keep aside.
Heat oil, add mustard seeds, jeera, hing and curry leaves and fry till the seeds crackle.
Drop the idli pieces over the tempering, mix gently and sprinkle the prepared buttermilk over the pieces
Mix thoroughly but gently and keep it under sim for 2 to 3 min so that the pieces will absorb buttermilk and become spongy.
Sprinkle chopped coriander, mix and remove.
Serve this with onion rings and hot tea.
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