Ingredients
Yellow Split Moong Dal - 1 cup
Urad Dal - 1 cup
Black Pepper - 2 tsp
Cumin Seeds - 2 tsp
Asafoetida - 1/2 tsp
Ghee - 1 tbsp
Curry Leaves - 2 tsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Turmeric Powder - 1 tsp
Green Chillies - 5 to 8 finely chopped
Ginger - 1 inch piece grated
Cashew Nuts - 2 tsp broken into small pieces
Raisins - 2 or 3 tsps
Salt - To Taste
Method
Soak the Moong Dal and Urad Dal together for 6 hrs.
Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
Add salt to taste and allow the batter to ferment for 6 to 8 hours.
Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter.
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter.
Add chopped coriander leaves just before steaming the idlis.
Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.
Serve hot with coconut chutney and sambar.
Yellow Split Moong Dal - 1 cup
Urad Dal - 1 cup
Black Pepper - 2 tsp
Cumin Seeds - 2 tsp
Asafoetida - 1/2 tsp
Ghee - 1 tbsp
Curry Leaves - 2 tsp finely chopped
Coriander Leaves - 2 tsp finely chopped
Turmeric Powder - 1 tsp
Green Chillies - 5 to 8 finely chopped
Ginger - 1 inch piece grated
Cashew Nuts - 2 tsp broken into small pieces
Raisins - 2 or 3 tsps
Salt - To Taste
Method
Soak the Moong Dal and Urad Dal together for 6 hrs.
Drain the dals and grind it into a smooth batter with less amount of water till it is fluffy.
Add salt to taste and allow the batter to ferment for 6 to 8 hours.
Heat the ghee in a frying pan, first add black pepper and cumin seeds and fry for a few seconds and take them out of the pan and coarsely powder and add to the idli batter.
Then add cashew pieces, turmeric powder, asafoetida, curry leaves, ginger and green chillies, fry for a few seconds and mix it with the batter.
Add chopped coriander leaves just before steaming the idlis.
Now place some raisins on the greased idli plates and then pour the batter and steam them for 15-20 minutes just like regular rice idlis.
Serve hot with coconut chutney and sambar.
