Pasi paruppu idli

A healthier version of idli. Instead of rice I have used moongdal to make idli’s. The taste is awesome. Enjoy soft and fluffy plain moong dal idli or also with vegetables.


Pasi paruppu / Moong dal — 2 glass

Urad dal — 1 glass

Salt — 1 1/2 teaspoons .


Wash both the dals separately and soak it for 3 hours . Grind urad dal into a fluffy smooth paste. Grind moong dal separately adding enough water.Add salt and mix both the dals together. Allow it to ferment ,which would take a minimum of 6 hours. After fermenting mix the batter well,the batter should not too thick or thin. Pour the batter into the idli mould and steam the idli’s for 10-12 minutes. Allow it to cool and then remove the idli. Enjoy idli with chutney or sambar or both.😋

Variation — Make vegetable idli. Before pouring the batter into the idli mould ,add shredded carrots ,chopped ginger ,green chill and cashews. Give a tempering of mustard seeds and channa dal.

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