- SOAKING DAL Wash and soak moong dal for at least 3 hours
- GRINDING DAL After 3 hours, drain water from the dal and grind it to smooth batter. Add water little by little till you get a thick but smooth batter like Idli batter.
- TEMPERING PROCESS Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add chopped ginger, green chili, curry leaves, cashews and fry till cashews turn light golden color
- Add this tempering to the grounded Moong Dal Batter. Also add salt to the batter. Next, add the grated carrot, boiled green peas, French beans, chopped coriander leaves to the and give the batter a good stir
- Finally add eno salt just before you plan to make idli. Adding Eno salt makes the batter fluffy and more diluted and we don't need any fermentation of the batter. Always add eno salt just before you are ready to steam the idli.
- STEAM COOKING PROCESS Grease the idli plates with oil. Add a ladle of batter in each idli mould. Steam cook for about 15 mins. Allow the steam to fully release and then allow it to cool off for a minute.
- Then using a spoon take out the Idli's from the mould. Serve with mint chutni or with any side dish as you prefer.
- At a Glance - ALL-IN-ONE
