This is yet another delightful breakfast which I uncovered from Tarladal.com. I am loving the addition of ENO fruit salt as opposed to baking soda in Idlis and dosas (in the absence of fermentation).
The spicier version of the idlis were a delight to have !! The idlis were soft and fluffy in the inside. Check them out for Day 5 of BM #16
Moong Dal 1 cup
Carrots grated 1/2 cup
Beans finely chopped 1/4 cup
Salt to taste
Ginger + green chilli + cumin seeds paste 1 tsp (or as per taste)
Coriander leaves finely chopped 2 Tbsp
ENO fruit salt 1 tsp
Method Of Preparation -
Roast Moong Dal until it is golden brown, cool and soak overnight in cold water.
Drain and grind into a fine batter adding as much water as is necessary.
Add grated carrots, finely chopped beans (any other veggies like cabbage, peas, corn etc can be added as well), ginger-chilli-cumin paste, finely chopped coriander leaves and salt.
Add water as is necessary to get the Idli batter consistency.
Sprinkle fruit salt, mix well and divide the batter into the Idli moulds.
Steam for about 15-17 min. Let cool and unmould.
Serve the idlis with a chutney of your choice.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#16 .
Preparation Time 20 min (apart from roasting,soaking and grinding)
Makes 12 Idlis