Step-by-Step Instructions

1. 1.Prepare the Dals

   Add 1/2 cup split green moong dal and 1/4 cup chana dal to a bowl. Wash them 2-3 times with water. Let them soak overnight.

2. 2.Grind the Batter

   After soaking, the dals will be soft and swelled. Remove the water and wash them once again. Transfer the soaked dals to a grinder jar. Add 1/4 cup fresh curd, 1 inch ginger, 1 green chilli, and a few coriander leaves. Grind into a slightly thick paste.

3. 3.Prepare the Tadka

   Heat 1 tablespoon of oil in a small pan. Add a pinch of heeng and 1/2 teaspoon of mustard seeds. Once the mustard seeds splutter, add a few curry leaves. Cover and cook for a few seconds. Switch off the flame.

4. 4.Mix the Batter

   Add salt to taste and cumin seeds powder to the dal mixture. Pour the prepared tadka into the dal mixture. Mix well and set aside.

5. 5.Add ENO

   Just before steaming, add 1 teaspoon of ENO to the batter. Mix gently until combined, but do not overmix.

6. 6.Prepare Idli Molds

   Grease the idli molds with oil. Arrange half cashews in each greased idli mold.

7. 7.Pour Batter and Steam

   Pour the prepared batter into the idli molds, ensuring not to overfill them. Boil water in a steamer. Arrange the idli stands in the steamer. Cover and cook for 12-15 minutes on high flame.

8. 8.Check and Cool

   After 15 minutes, check if the idlis are fluffy and cooked well (they should not be greasy to the touch). Switch off the flame and let them cool for 5 minutes.

9. 9.Serve

   Gently remove the idlis from the plates using a spoon. Soft and spongy green moong dal idlis are ready. Enjoy them for breakfast with coconut chutney.