Thangai Idli Podi Recipe

Preparation Directions

• STEP 1. Soak 1 cup moong dal and 1tsp fenugreek seeds for 3 hours.
• STEP 2. Soak 1 cup of rice for 3 hours.

Cooking Directions

• STEP 1.To make the moong dal idlis, in a grinding jar add soaked 1 cup moong dal and 1tsp fenugreek seeds. Blend to make a smooth batter. Empty it into a mixing bowl.
• STEP 2.Into the grinder jar and 1 cup of soaked rice. Blend to make a smooth batter. Add this to the dal batter along with some salt and mix well to combine both batters.
• STEP 3.Cover and leave to ferment for 8 hours.
• STEP 4. After 8 hours, gently mix the fermented batter. Air pockets show that it has fermented well.
• STEP 5. Next, grease a mini idli pan and spoon the batter into each cavity. Steam on high for 15 minutes. Turn off the heat. Remove the idlis from the mold.
• STEP 6. To make the thengai Milagai podi, roast ¼ cup chana dal in a preheated till golden brown. Keep aside.
• STEP 7. Next roast ¼ cup split urad dal till golden brown. Keep aside.
• STEP 8. Then roast 2 tbsp sesame seeds till they crackle. Keep aside.
• STEP 9. Roast 10 dry red chillies till they crisp.Keep aside.
• STEP 10. Roast 1 cup dry coconut (kopra) until golden brown.
• STEP 11. In a mixer grinder, add all the roasted ingredients along with 30 gms tamarind, 1 tsp asafoetida and blend to make a coarse powder.
• STEP 12. a preheated pan put 1 tbsp ghee, 1tsp mustard seeds, 1 tsp urad dal and allow it to crackle and the urad dal to turn golden brown.
• STEP 13.Then add 1 sprig curry leaves and stir for a few seconds.
• STEP 14.Then add1 cup Kopparai Thengai Milagai Podi. Stir well.
• STEP 15.To this pan add 20 of the mini moong dal idlis and stir to combine well for 3 to 4 minutes.
• STEP 16. make green coconut chutney, into a grinder jar add 1 ½ cup freshly grated coconut, 2 green chillies, ⅓ cup coriander leaves, salt to taste and ½ cup warm water. Grind to make a smooth chutney. Add the juice of 1 lemon and blitz again. Empty into a serving bowl.
• STEP 17.For tempering, in a preheated pan and 1 tsp oil and ½ tsp mustard seeds and allow to crackle. Then add ½ tsp urad dal. Stir and allow to turn golden brown and crisp. Next add 2 red chillies and 1 sprig curry leaf and roast for a few seconds.
• STEP 18.Pour this tempering over the green chutney.
• STEP 19.Have Thengai idli podi and chutney for breakfast or pack it for lunch.