Four in One Idli


Urad Dal – 1 cup
Bengal Gram Dal – 1 cup
Arhar Dal – 1 cup
Moong Dal – 1 cup
Fenugreek Seeds – 1 tsp
Red Chilli – 6 to 8
Asafoetida Powder – 1/2 tsp
Curry Leaves – 2 tsp, chopped
Coconut – 1 cup, grated
Buttermilk/Curd – 1 cup, sour
Salt to taste

1. Soak all the dals along with fenugreek seeds in water for about 2 hours.
2. Drain and grind it smoothly along with salt, chilly, grated coconut, asafoetida and curry leaves.
3. Add buttermilk and mix it thoroughly with the batter.
4. Keep batter in a closed container for about 30 to 45 minutes.
5. Prepare idly by pouring the batter in idli plates and steam them in a cooker.
6. Serve with coconut chutney or onion chutney and sambar.

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