Dal and Vegetable Idli
by Tarla Dalal
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A perfect breakfast option that combines a variety of pulses and vegetables, dal and vegetable idli is slightly heavier than the regular idlis. The batter can be used to make delectable pancakes too.
- Wash and soak the dals together at least 3 hours.
- Drain and grind to a smooth paste. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.
- Add water as required to make a thick batter.
- Pour into greased idli moulds and steam for 10 to 12 minutes till done.
- Serve hot.
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