Moong Dal Idli with Thengai Milagai Podi: A South Indian Delight

Moong Dal Idli with Thengai Milagai Podi Recipe

Moong Dal Idli with Thengai Milagai Podi is a delicious and nutritious South Indian breakfast dish that combines the soft and fluffy texture of moong dal idlis with a flavorful, aromatic coconut spice mix known as thengai milagai podi. This dish is not only a treat for the taste buds but also offers a healthy start to the day. It is vegetarian, making it perfect for those following plant-based diets. Paired with coconut chutney, sambar, or even a warm cup of tea, it is a satisfying and wholesome meal.

Ingredients:

For Moong Dal Idlis:

For Thengai Milagai Podi (Coconut Spice Mix):

Preparation Time: 20 minutes

Cooking Time: 20 minutes

Total Time: 40 minutes

Servings: 4

Cuisine: South Indian

Course: Breakfast

Diet: Vegetarian

Instructions:

Step 1: Making the Moong Dal Idli Batter

1. Soak the Ingredients:

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   • Begin by soaking the yellow moong dal and methi seeds together in a bowl and the idli rice separately. Let them soak for about 3 hours.

2. Blend the Batter:

   • After the soaking time, first blend the moong dal and methi seeds in a mixer grinder until it forms a smooth batter. Pour it into a large mixing bowl.
   • Next, add the soaked idli rice to the mixer and blend it to a smooth batter as well. Pour this rice batter into the moong dal batter and combine them.

3. Fermentation:

   • Add salt to the batter and mix well. Cover the bowl with a lid and set it aside to ferment for about 8 hours. During fermentation, you will notice air pockets forming in the batter, which indicates that it is ready.

4. Prepare the Idli Mold:

   • Once the batter has fermented, grease the mini idli molds with ghee. Spoon the batter into each cavity of the mold.

5. Steam the Idlis:

   • Steam the idlis for about 15 minutes or until they are fully cooked and firm to the touch. After steaming, allow the idlis to cool and set them aside.

   Tip: This recipe yields approximately 40 mini idlis.

Step 2: Preparing Thengai Milagai Podi (Coconut Spice Mix)

1. Roasting the Ingredients:

   • Cut the dry coconut into small pieces and set them aside.
   • In a pan, roast the chana dal over medium heat until it turns golden brown. Remove it from the pan and allow it to cool.
   • In the same pan, roast the urad dal until it turns golden brown, then transfer it to a bowl to cool.
   • Next, add sesame seeds to the pan and roast for a few seconds, until they begin to pop. Remove the sesame seeds and set them aside.
   • Roast the dry red chillies until they become crisp and aromatic, then remove them from the pan and set them aside.
   • Finally, roast the dry coconut pieces until they start turning golden brown. Keep stirring to prevent it from burning. Remove from heat and let it cool.

2. Grinding the Podi:

   • Once all the roasted ingredients have cooled, add them to a mixer grinder along with asafoetida (hing) and tamarind. Grind everything into a coarse powder.
   • Add salt to the mixture and pulse again to combine it into a coarse spice powder.

3. Storage:

   • Transfer the thengai milagai podi to a bottle or an airtight container. You can store this spice mix for a couple of months and use it as needed.

Step 3: Cooking Moong Dal Idli with Thengai Milagai Podi

1. Tempering the Idlis:

   • Heat a deep frying pan and add ghee. Once the ghee is hot, add mustard seeds and black urad dal. Allow the urad dal to become crisp and golden brown.
   • Add curry leaves to the pan, followed by 2 tablespoons of the freshly prepared thengai milagai podi.

2. Coating the Idlis:

   • Gently add the steamed idlis to the pan and toss them carefully to coat all the idlis with the thengai milagai podi mixture. Make sure the idlis are well coated on all sides with the fragrant coconut spice mix.
   • Turn off the heat and serve the idlis hot.

Serving Suggestions:

Serve Moong Dal Idli with Thengai Milagai Podi with your favorite accompaniments, such as:

• Thakkali Vengaya Sambar – A tangy and spicy tamarind-based lentil soup with vegetables, perfect for dipping the idlis.
• Coconut Chutney – A refreshing side made with grated coconut, green chilies, and spices, adding a cool contrast to the spicy podi.
• Adrak Chai (Ginger Tea) – A warm, comforting cup of ginger chai pairs perfectly with the soft, flavorful idlis.

This dish makes for an excellent South Indian breakfast or a light snack and is sure to satisfy your hunger with its wholesome ingredients and bold flavors.

Enjoy this traditional South Indian dish, and savor the taste of crispy, flavorful idlis paired with the rich, aromatic thengai milagai podi!