Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: No-Bake Recipe
Difficulty: Medium

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  • 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.