INGREDIENTS:
- ½ Cup soaked moong dal (whole green moong),grind n make paste
- ¼ Cup oats atta
- ½ teaspoon oil
- Salt as per taste
- ½ cup curd
- ¼ cup water
- ½ teaspoon eno (optional)
- ¼ tsp mustard seeds
- 1 green chilli (chopped)
- 2 sprig curry leaves
- Spinach chopped or paste-2 tbsp(optional)
METHOD OF PREPARATION:
- Take a mixing bowl, add oats, moong paste, salt and curd in it. Now mix this mixture until it is like a thick batter. Now add water gradually so that it is slightly runny. Keep the batter aside for 10 -15 minutes.
- Take a pan, add ½ teaspoon oil and let it heat. Now add mustard seeds and let it splutter. Add green chilli and curry leaves. Let the tadka cool down once curry leaves and green chilli is sautéed.
- Now after 15 minutes have been completed since the batter was kept aside, add this tadka into the batter and mix it.
- Take a vessel to steam idli. Add water according to the height of idli stand and keep it on flame to warm the water. Meanwhile grease the idli stand with oil.
- Now add eno in the idli batter and then straight away start filling up idli stand with the batter and keep this stand carefully in the vessel and close the lid. Let the idli cook in steam for 13-15 minutes.
- Once the idlis are properly steamed, serve them with coconut/mint chutney or sambhar.
