Moong Dal Idli With Thengai Milagai Podi Recipe
A vegetarian South Indian Recipes recipe with yellow moong dal (split), idli rice, methi seeds (fenugreek seeds). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Instructions
35 steps- 1
To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 2
Soak the dal and methi seeds together and rice separately for three hours
idli rice(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 3
After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl
yellow moong dal (split)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 4
Add the rice to the same blender and blend to make a smooth batter
idli rice(1 cup) - 5
Pour the rice batter into the moong dal batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 6
Add salt to it and mix well to combine
salt - to tastesalt - to taste - 7
Cover the bowl with a lid and let it ferment for 8 hours
- 8
After 8 hours you will notice air pockets in the moong dal and rice batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 9
Gently mix and keep it aside
- 10
Grease Mini Idli mold with ghee and spoon the batter into each cavity and steam moong dal idlis for 15 minutes
yellow moong dal (split)(1 cup)idli rice(1 cup)ghee - for cooking - 11
Allow them to cool and keep them aside
- 12
You can get 40 mini idlis with this recipe
idli rice(1 cup) - 13
Next make the Kopparai Thengai Idli Milagai Podi
idli rice(1 cup) - 14
To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside
dry coconut (kopra) - dessicated(1 cup) - 15
We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn
- 16
Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour
- 17
Remove in a bowl and allow to cool
- 18
Next in the same pan roast urad dal till golden brown
white urad dal (split)(1/4 cup)black urad dal (split)(1 teaspoon) - 19
Remove in a bowl and allow to cool
- 20
Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping
methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 21
Remove into a bowl and keep aside
- 22
Now we will roast the red chillies till crisp and keep them aside as well
dry red chillies(10)kashmiri red chilli powder(1/2 teaspoon) - 23
Finally we will roast the dry coconut till it starts to turn golden brown
dry coconut (kopra) - dessicated(1 cup) - 24
Do not brown it too much
- 25
keep stirring in between
- 26
Remove in a bowl and allow to cool
- 27
Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder
kashmiri red chilli powder(1/2 teaspoon)tamarind(30 grams) - 28
Add salt to the grinder now and pulse again to get a coarse powder
salt - to tastekashmiri red chilli powder(1/2 teaspoon)salt - to taste - 29
Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months
- 30
Making Moong Dal Idli With Thengai Milagai Podi Heat a deep frying pan and add ghee
yellow moong dal (split)(1 cup)idli rice(1 cup)ghee - for cooking - 31
Once the ghee is hot add the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown
methi seeds (fenugreek seeds)(1 teaspoon)white urad dal (split)(1/4 cup)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon)black urad dal (split)(1 teaspoon)ghee - for cooking - 32
Add curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi
sprig curry leaves(2) - 33
Add the idlis to the pan and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi
idli rice(1 cup) - 34
Turn off the heat
- 35
Serve Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai
yellow moong dal (split)(1 cup)idli rice(1 cup)dry coconut (kopra) - dessicated(1 cup)
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Moong Dal Idli With Thengai Milagai Podi Recipe
A vegetarian South Indian Recipes recipe with yellow moong dal (split), idli rice, methi seeds (fenugreek seeds). Ready in 40 min, serves 4.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
Interactive Servings Scaler
Scale the servings dynamically to update the ingredient checklist counts.
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Directions
35 steps- 1
To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 2
Soak the dal and methi seeds together and rice separately for three hours
idli rice(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 3
After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl
yellow moong dal (split)(1 cup)methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 4
Add the rice to the same blender and blend to make a smooth batter
idli rice(1 cup) - 5
Pour the rice batter into the moong dal batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 6
Add salt to it and mix well to combine
salt - to tastesalt - to taste - 7
Cover the bowl with a lid and let it ferment for 8 hours
- 8
After 8 hours you will notice air pockets in the moong dal and rice batter
yellow moong dal (split)(1 cup)idli rice(1 cup) - 9
Gently mix and keep it aside
- 10
Grease Mini Idli mold with ghee and spoon the batter into each cavity and steam moong dal idlis for 15 minutes
yellow moong dal (split)(1 cup)idli rice(1 cup)ghee - for cooking - 11
Allow them to cool and keep them aside
- 12
You can get 40 mini idlis with this recipe
idli rice(1 cup) - 13
Next make the Kopparai Thengai Idli Milagai Podi
idli rice(1 cup) - 14
To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside
dry coconut (kopra) - dessicated(1 cup) - 15
We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn
- 16
Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour
- 17
Remove in a bowl and allow to cool
- 18
Next in the same pan roast urad dal till golden brown
white urad dal (split)(1/4 cup)black urad dal (split)(1 teaspoon) - 19
Remove in a bowl and allow to cool
- 20
Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping
methi seeds (fenugreek seeds)(1 teaspoon)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon) - 21
Remove into a bowl and keep aside
- 22
Now we will roast the red chillies till crisp and keep them aside as well
dry red chillies(10)kashmiri red chilli powder(1/2 teaspoon) - 23
Finally we will roast the dry coconut till it starts to turn golden brown
dry coconut (kopra) - dessicated(1 cup) - 24
Do not brown it too much
- 25
keep stirring in between
- 26
Remove in a bowl and allow to cool
- 27
Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder
kashmiri red chilli powder(1/2 teaspoon)tamarind(30 grams) - 28
Add salt to the grinder now and pulse again to get a coarse powder
salt - to tastekashmiri red chilli powder(1/2 teaspoon)salt - to taste - 29
Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months
- 30
Making Moong Dal Idli With Thengai Milagai Podi Heat a deep frying pan and add ghee
yellow moong dal (split)(1 cup)idli rice(1 cup)ghee - for cooking - 31
Once the ghee is hot add the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown
methi seeds (fenugreek seeds)(1 teaspoon)white urad dal (split)(1/4 cup)sesame seeds (til seeds)(2 tablespoon)mustard seeds(1 teaspoon)black urad dal (split)(1 teaspoon)ghee - for cooking - 32
Add curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi
sprig curry leaves(2) - 33
Add the idlis to the pan and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi
idli rice(1 cup) - 34
Turn off the heat
- 35
Serve Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai
yellow moong dal (split)(1 cup)idli rice(1 cup)dry coconut (kopra) - dessicated(1 cup)
Rate this recipe
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