Green Moong Idli


• Green Moong Idli
• 1 cup Green moong dal, toasted and soaked overnight
• 3 tbsp Carrot, finely chopped
• 3 tbsp French beans, boiled, finely chopped
• 1 tsp Ginger paste
• 1 tsp Green chili paste
• 2 tsp Besan
• 1 tsp Fruit salt (ENO)
• Salt to taste

Massor Chutney:
• 2 tsp Vegetable oil
• Ό tsp Fenugreek seeds
• Dried red chilies- 8 no
• 100 gms Mossor dal, rinsed and drained
• Green chilies, de- seeded, roughly chopped- 6 no
• 1 tsp Fresh ginger, grated
• 1 medium Onion cut in quarter
• 125 ml Tamarind extract
• ½ tsp Castor sugar
• Salt to taste

• Roast the moong dal in on stick pan till all the raw smell disappears. Cool and soak in water overnight.
• Next day, drain and discard the water. Grind the dal in a mixer to a thick paste using little water if required.
• Add carrots, green beans, salt, ginger, green chili paste and mix well.
• Sprinkle the fruit salt on it and then a few drops of water on the fruit salt.
• When the bubbles form, mix gently.
• Wet the muslin cloth and spread all over idli mould. Pour the mixture gently into idli moulds and steam in a steamer for 15 minutes till they are done.
• Serve hot.

For spicy Ladoo:
• Heat oil in a frying pan over medium heat, add the fenugreek seeds, dried red chilies, mustard seeds and dal and stir fry about 2 minutes on low flame.
• Remove from the heat and allow cooling, and then mixing with green chilies, ginger, onion and tamarind extract in a bowl.
• Transfer to a blender and process, adding little water if necessary to form a smooth paste. Add sugar and mix well.
• You can store it in the airtight container for up to 2 days in the refrigerator.

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