Ingredients
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1.5 cup Moong Sprouts (sabut Moong soak overnight in water then use)
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1/4 cup Semolina (Suji/Rava - alternatively Besan can be used)
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1 medium sized chopped Ginger Knob
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2 chopped Green Chillies
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1/4 cup Curd (Dahi)
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Salt as per taste
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Water (to churn)
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1/2 tsp Fruit Salt (Eno)
About
Steps
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1
Done
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In a mixing bowl, combine 1.5 cups Moong Sprouts, 1/4 cup Semolina, chopped Ginger Knob, and chopped Green Chillies. |
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2
Done
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Transfer the mixture to a mixer jar. Add 1/4 cup Curd, Salt as per taste, and a little Water. Grind to make a smooth batter, similar to dosa batter consistency. |
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3
Done
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Place a steamer on the stove and bring water to a boil. Grease the Idli moulds with Oil to prevent sticking. |
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4
Done
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Just before steaming, add 1/2 tsp Fruit Salt (Eno) to the batter and mix it gently. (Note: If making dosas instead, skip adding Fruit Salt.) |
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5
Done
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Fill the greased Idli moulds with the batter. Place the moulds in the steamer, cover with a lid, and steam on medium heat for 15-20 minutes or until the idlis are cooked through. |
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6
Done
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Once cooked, remove the idli moulds from the steamer. Allow the idlis to cool slightly, then remove them from the moulds using a spoon. Serve hot Moong Sprouts Idli with Sambar and Chutney. |
