Soft & Spongy Moong Dal Idli with Coconut Chutney

Step 1: Prepare Moong Dal

Take 1 cup of washed moong dal. Rinse it 2-3 times with water. Soak the dal overnight or for a minimum of 4 hours in water. Drain the water, keeping a little for grinding.

Step 2: Grind Idli Batter

Transfer the soaked moong dal to a grinding jar. Add 2-3 pieces of ginger and 2-3 green chilies (broken). Grind the mixture into a smooth, creamy batter. Transfer the batter to a mixing bowl.

Step 3: Add Flavorings and Vegetables

To the ground dal batter, add 1 tsp salt, 1 tsp turmeric powder, 1/4 cup grated carrot, 1/4 cup chopped spinach, 1 tbsp chopped curry leaves, 1 tbsp chopped fresh coriander, 2 tbsp white sesame seeds, and 1/4 cup curd. Mix all the ingredients thoroughly until well combined. Cover the bowl and let the batter rest for 5 minutes.

Step 4: Prepare Idli Molds

While the batter rests, grease the idli molds with a little oil using a brush to prevent sticking.

Step 5: Prepare Idli Tempering

Heat 1 tsp ghee in a small pan. Once hot, add 1 tsp mustard seeds. When the mustard seeds start to splutter, add 1/4 tsp asafoetida and a few curry leaves. Pour this hot tempering directly into the idli batter and mix well.

Step 6: Activate Batter and Fill Molds

Just before steaming, add 1 sachet (1 tsp) of Eno fruit salt to the batter. Pour 1 tsp of vinegar over the Eno to activate it. Gently mix the Eno and vinegar into the batter until it becomes light and frothy. Immediately pour the batter into the greased idli molds, filling them about three-quarters full. For an attractive and colorful look, sprinkle some grated beetroot on top of each idli (optional).

Step 7: Steam the Idlis

Place the filled idli molds into a preheated steamer (a pot with boiling water). Cover the steamer and steam the idlis for 10-12 minutes on medium-high heat. To check for doneness, insert a knife or toothpick into an idli; it should come out clean.

Step 8: Prepare Coconut Chutney

While idlis are steaming, prepare the chutney. In a grinding jar, combine 1/2 cup chopped dry coconut, 4 tbsp roasted chana dal, 2-3 green chilies, 1-2 cloves of garlic, 1-2 small pieces of ginger, 1/2 tsp salt, and 1.5-2 tbsp curd. Add a little water if needed and grind all ingredients to a smooth, creamy paste. Transfer the chutney to a serving bowl.

Step 9: Prepare Chutney Tempering

Heat 1 tsp ghee in a small pan. Add 1/2 tsp mustard seeds. Once they splutter, add a pinch of asafoetida and a few curry leaves. Pour this hot tempering over the prepared coconut chutney and mix well.

Step 10: Demold and Serve

Once steamed, carefully remove the idli stand from the steamer. Let the idlis cool in the molds for 5 minutes. This helps them set and makes demolding easier. Using a knife or spoon, gently remove the idlis from the molds. Serve the soft, spongy, and protein-rich moong dal idlis hot with the delicious coconut chutney.

• Soaking moong dal overnight or for at least 4 hours ensures a smooth batter and soft idlis.

• Grind the dal to a smooth, creamy consistency for best results.

• Adding Eno and vinegar just before steaming makes the idlis light and fluffy.

• Allow idlis to cool slightly in the mold for 5 minutes before demolding to prevent breakage.

• Adjust green chilies in both idli and chutney according to your spice preference.

• You can add other finely chopped vegetables like capsicum, peas, or corn to the idli batter.

• For a different flavor, try adding a pinch of garam masala or cumin powder to the idli batter.

• The chutney can be made with fresh coconut instead of dry coconut for a richer flavor.