BM # 34  Week 4 Day 1

If you have a early lunch you get hunger pangs in the evening, I almost avoid eating these evening snacks but it is on holidays or Sundays when the family is together that you want to indulge into these .This week I will be cooking some evening snacks and for the firat day it is green daal idli.

The green daal or the split green gram is one of the lightest daals. This is the daal that we use for making Daal wadas or lentil fritters.The daalwada ‘s are very popular street food of Gujarat and available at every nook and corner.Since it is a fried snack I use the same batter and steam it to form idlis or dhoklas. These taste nearly like the daalwadas ..only the crunch is missing.I love to serve this with the popular Gujarati Methia Masala.

1 cup split green gram
3-4 green chillies roughly chopped and pounded
2 tbsp crushed garlic
1 sachet ENO
(in winters I use crushed fresh green garlic )
A good bunch of coriander leaves finely chopped
Salt to taste.
Soak the daal for 2-4 hours.
Wash the daal and discard half the husk.
Grind coarsely .
Add all the ingredients.
Beat well.
Add ENO, mix well.
Pour the batter into idli moulds or thali and steam for 10 minutes or till done.
Serve with Methi Masala

Green Daal Idli

12 thoughts on “Green Daal Idli”

  1. So, Eno is the trick to ferment the batter instantly? That is a nice idea and green daal idli is new to me and I also like the fact that it does not require lot of pre-planning, except for soaking the dal. Good one.

  2. Vaishali we have a similar recipe called Pesara Idli in Andhra cuisine. But that is not much popular like normal idlis. we add alittle amount of rice rava to the batter that is the only difference, will try this recipe next time. Perfect healthy snack.

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