Panchmel dal Idli

Name: Panchmel dal Idli
Total time: 2400 s
Yield: 3 people
Cuisine: Indian
Ingredients: 1cup Dhuli moong dal,malka dal,chana dal,dhuli urad moong chilka; 1/2 tsp Cumin; 1 Green chilli chopped; 3/4 tbsp Salt; 1 tbsp Eno fruit salt; 1/2 cup For chutney -Fresh coconut; 1/2 cup Roasted peanuts; 1/2 tbsp Salt; 1 tbsp Sugar; 1 Green chilli - chopped; 1/2 tbsp For tadka - Mustard seeds; 1 Whole red chilli; 5-6 Curry patta; 1/2 tbsp Red chilli powder

Kalpana Rai @cook_26263526

Ghaziabad

Idli is a South Indian dish ,mostly eat in breakfast.The uniqueness of this idli is that I have madeit with 5 types of lentils.Good for a diabetic person and rich in protein.Very fluffy and light.Chutney is made with fresh coconut and peanuts along with green chilli and ginger.#thc#week2#clue-Idli#CC2022#breakfast recipe-

Kalpana Rai @cook_26263526

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Ingredients

40 min.

3 people

1cupDhuli moong dal,malka dal,chana dal,dhuli urad moong chilka
1/2 tsp Cumin
1Green chilli chopped
3/4 tbsp Salt
1 tbsp Eno fruit salt
1/2 cupFor chutney -Fresh coconut
1/2 cupRoasted peanuts
1/2 tbsp Salt
1 tbsp Sugar
1Green chilli - chopped
1/2 tbsp For tadka - Mustard seeds
1Whole red chilli
5-6Curry patta
1/2 tbsp Red chilli powder

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Steps

40 min.

1

Soak mixed Dal's over night.Grind the dal with salt, green chilli,cumin and water to make a batter.Keep it aside.
2

Boil water in a cooker.Grease the idli moulds,place one piece of carrot or cashew nut.
3

Add Eno fruit salt in the batter and mix.Fill the idli moulds with this batter.Steam it for 10 min.Remove the whistle of the cooker lid.Let it cool.
4

In the mean time grind coconut, peanuts,salt, sugar,green chilli with 1/2 cup water.Heat oil in a tadka pan,add mustard seeds, whole red chilli,curry patta and red chilli powder.Switch off the gas and mix this tadka into the coconut chutney.
5

Demold the idlis and serve hot with chutney.
6

Your fluffy and light idlis are ready to enjoy.

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Kalpana Rai @cook_26263526

on November 23, 2021 08:09

Ghaziabad

I'm a passionate and experimental cook with extensive cooking exposure. Most of my recipes are inherited from my mother and have a twist of my cooking exposure.