CHANA DAL IDLI WITH PEANUT CHUTNEY

Ingredients

• 30g bengal gram dal
• 30g urad dal
• 30g rice
• 1tsp grated ginger
• 1 tsp finely chopped green chilli
• pinch of turmeric
• ¼ tsp mustard seeds
• 1 sprig of curry leaves
• salt to taste
• 1 tsp oil for greasing
• pinch of baking soda
• 30g peanut for chutney

 Method 

1. Wash chana dal, urad dal and rice and soak it for 4-5 hours.
2. Grind them together by adding little water and make a smooth batter, cover the lid and allow it to ferment for overnight.
3. After fermenting add some water and mix well.
4. Season it with salt, turmeric powder, green chilli, ginger and baking soda and mix well.
5. Grease the idli pan and with the help of ladle, pour idli batter in idli pan.
6. Place it in a pressure cooker or idle maker with little water, make sure the water should not touch the idli pan’s plate otherwise idlis in lower plate may become soggy.
7. Steam for 10-12 minutes and allow to cool for 5 minutes before demolding and serve hot with peanut chutney.