Published under: Snacks

Split Green Gram (Mung Dal) – 150 gms, soaked for 4 hours
Chilli-Ginger Paste – 1 tblsp
Eno Fruit Salt – 1 tblsp
Salt to taste

For the tempering:
Mustard Seeds – 1 tsp
Cumin Seeds – 1 tsp
Asafoetida – 1/2 tsp
Oil – 1 tsp

1. Grind the soaked dal in 90 ml water.
2. Add the chilli-ginger paste, eno fruit salt and salt.
3. Heat oil. Add mustard seeds, cumin seeds and asafoetida.
4. Add the tempering to the paste and mix well.
5. Pour the paste in idli moulds and steam for 7-10 minutes.
6. Serve hot with green chutney.


Jyotsna April 28, 2011 - 8:06 am

A good site to learn recipes

neha April 30, 2010 - 5:50 am

very nice recipe i try


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