Thangai Idli Podi

Thangai Idli Podi Recipe

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About Thangai Idli Podi Recipe:

Moong dal mini idlis from chana dal, urad dal and tossed in thengai milagai podi and served with coriander and green chilli chutney.

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  • 24 Ingredients
Ingredients
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Ingredients for Thangai Idli Podi Recipe

  • As required Ingredients for moong dal idli
  • 3 cup moong dal soaked for hours 1
  • 3 teaspoon fenugreek seeds soaked for hours
  • 3 cup Rice soaked for hours 1
  • NaN As required Salt
  • As required Ingredients for Thengai milagai podi
  • 1/4 cup Chana dal
  • 1/4 cup Split urad dal
  • 2 tablespoon Sesame Seeds
  • 12 No.s Dry red chillies
  • 1 cup Dry coconut
  • 30 gram Tamarind
  • 1 teaspoon Asafoetida
  • As required Ingredients for Green chutney
  • 1.50 cup Coconut freshly grated
  • 2 No.s Green chillies
  • 0.33 cup Coriander leaves
  • 1/2 cup Warm Water
  • 1 No.s Juice of lemon
  • As required Ingredients for Tempering
  • 1 teaspoon Oil
  • 1/2 teaspoon Mustard seeds
  • 1/2 teaspoon Split urad dal
  • 1 sprig Curry leaf
Nutrition
  • 194g Fat(13.44%)
  • 235g Protein(16.31%)
  • 869g Carbs(60.33%)
  • 136g Fiber(9.41%)
  • Other(0.51%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* 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

Directions

How to Make Thangai Idli Podi Recipe

Preparation Directions

STEP 01

Soak 1 cup moong dal and 1tsp fenugreek seeds for 3 hours.

STEP 02

Soak 1 cup of rice for 3 hours.

Cooking Directions

STEP 01

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 02

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 03

Cover and leave to ferment for 8 hours.

STEP 04

After 8 hours, gently mix the fermented batter. Air pockets show that it has fermented well.

STEP 05

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 06

To make the thengai Milagai podi, roast ¼ cup chana dal in a preheated till golden brown. Keep aside.

STEP 07

Next roast ¼ cup split urad dal till golden brown. Keep aside.

STEP 08

Then roast 2 tbsp sesame seeds till they crackle. Keep aside.

STEP 09

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.