Recipe by Agnes Dsouza
Ingredients
1 cup urad dal
1 cup yellow moong dal
coconut oil
1 tsp mustard seeds
few curry leaves (roughly chopped)
1/2 tsp urad dal
1/2 tsp toor dal
1/2 tsp channa dal
1 carrot (grated)
1 green chilli (finely cut)
1 tsp baking soda
Steps:
- Soak the urad dal and moong dal in water for at least 4 hours.
- Grind to a fine paste. Transfer to an airtight container and keep it on the kitchen counter overnight to ferment.
- The next day, heat coconut oil.
- Add mustard seeds and splutter.
- Add curry patha, urad dal, toor dal and channa dal and lightly roast on medium flame.
- Add grated carrot, chilli and saute.
- Add to the fermented batter and mix well.
- Just before pouring the batter in to the ramekins/gindla, add 1 tsp baking soda for extra fluffy idlis.
- Pour the batter into the idli ramekins/gindla and steam for 12 - 15 minutes minutes on high flame.
- Once done, let it cool and them remove the idlis with the help of a spoon.
- Serve with any tangy chutney!
- ENJOY!
