3. Chickpea Idli

For the Curry Leaves Chutney Ingredients 🌟1 cup grated coconut 🌟½ cup curry leaves 🌟2 green chillies 🌟½ tsp unrefined salt 🌟¼ cup roasted chana dal (daliya) 🌟1 tbsp tamarind 🌟½ cup water For the Tempering 🌟1 tsp mustard seeds (rai) 🌟1 sprig curry leaves

Great

% Daily Values based on a 2,000 calorie diet

Step 1

1) Rinse the chickpeas, methi seeds and split urad dal twice in clean water. Soak them altogether in 3 cups water for 4 hours.

Step 2

2) Grind the chickpeas, urad dal and methi seeds, adding some of the water that they were soaked in. Add salt, grated carrot and the rest of the soaking water and grind until smooth.

Step 3

3) Keep the batter aside to ferment for 6-8 hours.

Step 4

4) Once fermented, do not stir the batter. Skim the frothy batter from the top and ladle into idli moulds. Make all the idlis this way. If you mix the batter, releasing the air trapped within, the idlis will turn out flat.

Step 5

5) Steam the idlis for 10-12 minutes after the water begins to boil in the idli maker.

Step 6

6) Cool the idlis slightly and then unmould them, using a wet spoon. Serve hot with chutney (recipe below).