Moong Dal Idli With Thengai Milagai Podi Recipe

Step 1: To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter

Step 2: Soak the dal and methi seeds together and rice separately for three hours

Step 3: After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl

Step 4: Add the rice to the same blender and blend to make a smooth batter

Step 5: Pour the rice batter into the moong dal batter

Step 6: Add salt to it and mix well to combine

Step 7: Cover the bowl with a lid and let it ferment for 8 hours

Step 8: After 8 hours you will notice air pockets in the moong dal and rice batter

Step 9: Gently mix and keep it aside

Step 10: Grease Mini Idli mold with ghee and spoon the batter into each cavity and steam moong dal idlis for 15 minutes

Step 11: Allow them to cool and keep them aside

Step 12: You can get 40 mini idlis with this recipe

Step 13: Next make the Kopparai Thengai Idli Milagai Podi

Step 14: To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside

Step 15: We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn

Step 16: Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour

Step 17: Remove in a bowl and allow to cool

Step 18: Next in the same pan roast urad dal till golden brown

Step 19: Remove in a bowl and allow to cool

Step 20: Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping

Step 21: Remove into a bowl and keep aside

Step 22: Now we will roast the red chillies till crisp and keep them aside as well

Step 23: Finally we will roast the dry coconut till it starts to turn golden brown

Step 24: Do not brown it too much

Step 25: keep stirring in between

Step 26: Remove in a bowl and allow to cool

Step 27: Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder

Step 28: Add salt to the grinder now and pulse again to get a coarse powder

Step 29: Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months

Step 30: Making Moong Dal Idli With Thengai Milagai Podi Heat a deep frying pan and add ghee

Step 31: Once the ghee is hot add the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown

Step 32: Add curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi

Step 33: Add the idlis to the pan and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi

Step 34: Turn off the heat

Step 35: Serve Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai