STEP 1. Soak 1 cup moong dal and 1tsp fenugreek seeds for 3 hours.
STEP 2. Soak 1 cup of rice for 3 hours.
Cooking Directions
STEP 1.To make the moong dal idlis, in a grinding jar add soaked 1 cup moong dal and 1tsp fenugreek seeds. Blend to make a smooth batter. Empty it into a mixing bowl.
STEP 2.Into the grinder jar and 1 cup of soaked rice. Blend to make a smooth batter. Add this to the dal batter along with some salt and mix well to combine both batters.
STEP 3.Cover and leave to ferment for 8 hours.
STEP 4. After 8 hours, gently mix the fermented batter. Air pockets show that it has fermented well.
STEP 5. Next, grease a mini idli pan and spoon the batter into each cavity. Steam on high for 15 minutes. Turn off the heat. Remove the idlis from the mold.
STEP 6. To make the thengai Milagai podi, roast ¼ cup chana dal in a preheated till golden brown. Keep aside.
STEP 7. Next roast ¼ cup split urad dal till golden brown. Keep aside.
STEP 8. Then roast 2 tbsp sesame seeds till they crackle. Keep aside.
STEP 9. Roast 10 dry red chillies till they crisp.Keep aside.
STEP 10. Roast 1 cup dry coconut (kopra) until golden brown.
STEP 11. In a mixer grinder, add all the roasted ingredients along with 30 gms tamarind, 1 tsp asafoetida and blend to make a coarse powder.
STEP 12. a preheated pan put 1 tbsp ghee, 1tsp mustard seeds, 1 tsp urad dal and allow it to crackle and the urad dal to turn golden brown.
STEP 13.Then add 1 sprig curry leaves and stir for a few seconds.
STEP 14.Then add1 cup Kopparai Thengai Milagai Podi. Stir well.
STEP 15.To this pan add 20 of the mini moong dal idlis and stir to combine well for 3 to 4 minutes.
STEP 16. make green coconut chutney, into a grinder jar add 1 ½ cup freshly grated coconut, 2 green chillies, ⅓ cup coriander leaves, salt to taste and ½ cup warm water. Grind to make a smooth chutney. Add the juice of 1 lemon and blitz again. Empty into a serving bowl.
STEP 17.For tempering, in a preheated pan and 1 tsp oil and ½ tsp mustard seeds and allow to crackle. Then add ½ tsp urad dal. Stir and allow to turn golden brown and crisp. Next add 2 red chillies and 1 sprig curry leaf and roast for a few seconds.
STEP 18.Pour this tempering over the green chutney.
STEP 19.Have Thengai idli podi and chutney for breakfast or pack it for lunch.
Nutrition value
6246
calories per serving
194 g Fat235 g Protein869 g Carbs136 g FiberOther
Current Totals
194 g Fat
235 g Protein
869 g Carbs
136 g Fiber
MacroNutrients
Carbs
869 g
Protein
235 g
Fiber
136 g
Fats
Fat
194 g
Vitamins & Minerals
Calcium
1042 mg
Iron
70 mg
Vitamin A
4038 mcg
Vitamin B1
3 mg
Vitamin B2
1 mg
Vitamin B3
27 mg
Vitamin B6
3 mg
Vitamin B9
893 mcg
Vitamin B12
0 mcg
Vitamin C
60 mg
Vitamin E
13 mg
Copper
10 mcg
Magnesium
1772 mg
Manganese
17 mg
Phosphorus
4250 mg
Selenium
345 mcg
Zinc
32 mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
