Moong dal idli

Soak dal for 3-4 hours. Remove excess water and grind in a smooth paste.

Add curd, salt, ginger, chilli paste and mix all properly. Batter consistency should be thick like Idli batter.

Keep rest for fermentation for 4-5 hours.

Add Eno and mix well. Grease idli plates. Pour batter in each pit.

Steam for 10-12 minutes on high to medium flame.

Demould idli. Cut from center.

For tadka: Heat oil in a pan. Add mustard seeds. Once it crackles add sesame seeds. Switch off gas.

Pour this tadka on idli. And serve with your choice of chutney. I have served it with tomato & garlic chutney.