Ingredients: Tur Dal – 1 cup (Soak for 7 hours)
Moong dal – ½ cup (Soak for 7 Hours)
Bengal Gram Dal – ¼ cup (Soak for 7 Hours)
Coriander – Chopped – ¼ cup
Grated Coconut – ¼ cup
Green Chilli – Finely Chopped – 2
Onion – Finely Chopped – ½ cup
Carrot – Grated – ½ cup
Onion – Finely Chopped – ½ cup
Salt – As per taste
Method:
Wash and Soak all the 3 types of dal for 6-7 hours.
Drain and grind to a smooth paste.
Add the chopped onion, grated carrot, coriander, green chillies, salt and coconut and mix well.
Add water if required to form a Idli Batter.
Pour into greased idli moulds and steam for 12-15 minutes.
Serve hot with your favourite chutney.
Moong dal – ½ cup (Soak for 7 Hours)
Bengal Gram Dal – ¼ cup (Soak for 7 Hours)
Coriander – Chopped – ¼ cup
Grated Coconut – ¼ cup
Green Chilli – Finely Chopped – 2
Onion – Finely Chopped – ½ cup
Carrot – Grated – ½ cup
Onion – Finely Chopped – ½ cup
Salt – As per taste
Method:
Wash and Soak all the 3 types of dal for 6-7 hours.
Drain and grind to a smooth paste.
Add the chopped onion, grated carrot, coriander, green chillies, salt and coconut and mix well.
Add water if required to form a Idli Batter.
Pour into greased idli moulds and steam for 12-15 minutes.
Serve hot with your favourite chutney.
