Ingredients

• 250g - split mung dal with husk (soaked for 3 to 4 hours)
• 4 green chillies, cut into 2
• Salt
• 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.