As I said in my last post, I learnt many recipes from my grandma. I make her recipes on my own here at my home. If she comes here, I ask her to prepare few delicacies. She uses the same utensils, same ingredients and measurements what I use. But I don’t know how her recipes alone taste heaven. Guess she has some secret with her hand :-). Fine, I’ll come to today’s recipe. It is also from my grandma. She prepares this recipe for breakfast or tiffin and sometimes as a mid morning snack.
It is a vegan, guilt free, protein rich recipe which can be enjoyed by everyone. If you have concern about coconut and sugar, do the following alternate. Skip the coconut and add palm sugar instead of white sugar.
Preparation Time: <10 minutes
Soaking Time: 1 hour
Cooking Time: 15 minutes
Serves: 2 persons
Yellow Split Moong Dal / Mung Dal / Pasi Paruppu – 1 cup
Salt – a small pinch
Fresh coconut – 3 tablespoons, grated
Sugar – 3 tablespoons
Green Cardamom – 2 nos, crushed
1) Soak yellow moong dal for an hour.
2) After an hour, drain the water from it. Grind the moong dal to a fine paste without adding water. Transfer the paste to a bowl and add a pinch of salt. Mix well.
3) Take Idly pan and pour a ladle of batter to the idly moulds. Steam it for 10 minutes or until it gets cooked well.
4) Once it is cooked, transfer the steamed idlies to a bowl or plate.
5) Make a crumble of it.
6) Add sugar, grated coconut and cardamom. Mix well.
7) Serve it for breakfast or tiffin.
1) Instead of sugar you can add palm sugar to this puttu. Instead of whole cardamoms, you can also use cardamom powder.
2) You can also soak moong for whole night. Make sure not to add more water while grinding. If you have added more water while grinding, sometimes, the moong dal idlies may become hard. If so, break the idlies into four and just pulse it using mixer to get crumble.
3) Increase or decrease the grated coconut and sugar quantity based on your taste.