Moong Dal Idli

Wash both the lentils well and soak overnight along with the fenugreek seeds. Then grind into a smooth batter by adding very little water. The batter should not be too thin or too thick.

Add salt and mix well. Cover and keep aside in a warm place for 8-10 hours to ferment. Add eno fruit salt and 1 tbsp. of water.

Give it a quick stir and spoon the batter into greased idli moulds. Steam for 15-20 minutes. Demould when it cools down slightly. Serve hot with coconut chutney and sambar.