Palak Moong Dal Idli

INGREDIENTS

• ½ cup spinach, blanched 
• 2 cups moong dal, soaked for at least 2 hours 
• 1 cup curd 
• ¾ cup semolina (rawa) 
• 1 teaspoon fruit salt (like Eno) 
• Salt to taste 
• 2 tablespoons oil 
• 1 tablespoon mustard seeds 
• 2 dry red chillies 
• Handful of peanuts, crushed 

METHOD

• Blend the spinach and dal in a blender. Add water as needed to get a smooth paste. 
• In a bowl, add the curd, salt and blended dal and spinach. Mix them well. 
• Add the fruit salt and gently mix together until the batter becomes fluffy. 
• Add water into the idli steamer or stand and keep it on the flame. 
• Grease the idli moulds. Add 1 tablespoon batter into each mould. 
• Put the moulds in the steamer on a high flame, cover the steamer and cook for 10 to 12 minutes. 
• Remove the moulds from the steamer and let them cool down. Then de-mould the idlis. 
• Take a tadka pan and add oil, mustard seeds, dry chillies and crushed peanuts. 
• Pour the hot tadka on the idlis. 
• Serve the idlis hot with your choice of chutneys.