May 18, 2014


Idli batter - 1 cup
Moong sprouts - 1/2 cup
Salt - a pinch

For Tempering:
Red chilli - 1 (broken)
Green chilli - 1(finely chopped)
Curry leaves - 10
Mustard seeds - 1/4 tsp
Oil - 1 tsp


  • Boil the sprouts with a pinch of salt till just tender. Drain and keep aside.
  • Heat oil in pan, add all talimpu ingredients and fry till mustard crackles.
  • Now mix the idli batter, cooked sprouts and tempering till well combined.
  • Now put the batter in idli plates and steam cook for 5 minutes.
  • Serve hot with chutney or sambar.

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