Moong Dal Idli with Thengai Milagai Podi Recipe
Moong Dal Idli with Thengai Milagai Podi is a delightful South Indian dish that brings together the goodness of soft and fluffy Moong Dal idlis, served with a flavorful and aromatic coconut-based chutney powder. This recipe is not only healthy but also quick, easy, and perfect for a satisfying breakfast or an evening snack. The soft, spongy idlis, made from yellow moong dal and rice, are complemented by a spicy, tangy, and crunchy Thengai Milagai Podi. A blend of dry coconut, red chillies, tamarind, and dals (chana dal and urad dal) adds an extra layer of taste, making it a treat for your taste buds.
This Moong Dal Idli with Thengai Milagai Podi is a wholesome and nutritious meal, offering a combination of flavors and textures that are sure to satisfy every palate. Whether you’re looking for a quick breakfast option or a light evening snack, this dish will not disappoint. Serve it with your favorite sambar, chutney, and a hot cup of tea for the ultimate indulgence!
Cuisine: South Indian
Course: South Indian Breakfast
Diet: Vegetarian
Ingredients
| For Moong Dal Idli | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Idli Rice | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Salt | to taste |
| For Thengai Milagai Podi | Quantity |
|---|---|
| Dry Coconut (Kopra), dessicated | 1 cup |
| Chana Dal (Bengal Gram Dal) | 1/4 cup |
| White Urad Dal (Split) | 1/4 cup |
| Asafoetida (Hing) | 1/2 teaspoon |
| Sesame Seeds (Til Seeds) | 2 tablespoons |
| Dry Red Chillies | 10 |
| Kashmiri Red Chilli Powder | 1/2 teaspoon |
| Tamarind | 30 grams |
| Salt | to taste |
| For Tempering | Quantity |
|---|---|
| Curry Leaves | 2 sprigs |
| Mustard Seeds (Rai/Kadugu) | 1 teaspoon |
| Black Urad Dal (Split) | 1 teaspoon |
| Ghee | for cooking |
Preparation Time: 20 minutes
Cooking Time: 20 minutes
Total Time: 40 minutes
Yield: 40 Mini Idlis
Instructions
Step 1: Making the Moong Dal Idli Batter
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Soak the Ingredients: Start 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. This will help the grains soften and ferment better during the next steps.
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Grind the Moong Dal and Rice: After 3 hours, drain the moong dal and rice. Blend the moong dal and methi seeds in a mixer or wet grinder to make a smooth batter. Pour the batter into a large mixing bowl. Now, blend the soaked rice to form a smooth batter. Add this rice batter to the moong dal batter and mix well.
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Ferment the Batter: Add salt to the batter and mix thoroughly. Cover the bowl with a lid and allow the batter to ferment for about 8 hours in a warm place. After fermentation, you should notice air pockets in the batter, which indicates the fermentation is complete. Gently mix the batter again to combine everything.
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Prepare the Idli Steamer: Grease a mini idli mold with ghee. Spoon the fermented batter into each cavity of the mold, making sure to fill them evenly.
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Steam the Idlis: Steam the idlis in a steamer or pressure cooker (without the pressure) for about 15 minutes. Once done, allow the idlis to cool slightly before removing them from the mold.
Step 2: Making the Thengai Milagai Podi
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Roast the Ingredients: For the Thengai Milagai Podi, you will need to roast each ingredient separately to bring out its flavor. Start by cutting the dry coconut into small pieces.
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Roast Chana Dal: Heat a pan over medium heat and roast the chana dal until it turns golden brown. Remove it from the pan and set it aside to cool.
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Roast Urad Dal: In the same pan, roast the white urad dal until it turns golden brown. Remove and let it cool.
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Roast Sesame Seeds: Add sesame seeds to the pan and roast them for a few seconds until they start popping. Remove them and set them aside.
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Roast Dry Red Chillies: Add the dry red chillies to the pan and roast them until they become crisp. Keep them aside.
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Roast Dry Coconut: Finally, add the dry coconut to the pan and roast it lightly until it turns golden brown. Stir it continuously to avoid burning. Once done, remove and allow it to cool.
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Grind the Ingredients: Once all the roasted ingredients are cool, transfer them to a mixer grinder. Add asafoetida (hing) and tamarind along with the ingredients and grind them to a coarse powder. Add salt to taste and pulse the mixture again to combine everything.
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Store the Podi: Transfer the prepared Thengai Milagai Podi into an airtight bottle and store it for a couple of months.
Step 3: Making the Moong Dal Idli with Thengai Milagai Podi
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Prepare the Tempering: 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.
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Add Curry Leaves and Podi: Add curry leaves to the pan, followed by two tablespoons of the Thengai Milagai Podi. Toss the idlis into the pan and gently mix them with the podi until they are well-coated with the flavor-packed powder.
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Turn Off the Heat: Once the idlis are thoroughly coated with the Thengai Milagai Podi, turn off the heat.
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Serve and Enjoy: Serve your Moong Dal Idli with Thengai Milagai Podi alongside hot Thakkali Vengaya Sambar, Coconut Chutney, and a steaming cup of Adrak Chai (Ginger Tea) for a complete South Indian meal experience.
Tips for Perfect Moong Dal Idli with Thengai Milagai Podi
- Ensure that the batter is fermented well for the soft and fluffy texture of the idlis.
- You can adjust the spice level in the Thengai Milagai Podi by increasing or decreasing the number of red chillies used.
- If you don’t have mini idli molds, you can use regular-sized idli molds or even make dosa-like pancakes from the batter.
This dish is not just a treat for the taste buds, but it also nourishes the body with the goodness of moong dal, rice, and various healthy spices. Whether enjoyed for breakfast or as a snack, Moong Dal Idli with Thengai Milagai Podi is a dish that will keep you coming back for more.
