### TranslatedIngredients: 1 cup Yellow Moong Dal (Split),1 cup Idli Rice,1 teaspoon Methi Seeds (Fenugreek Seeds),Salt - to taste,1 cup Dry coconut (kopra) - dessicated,1/4 cup Chana dal (Bengal Gram Dal),1/4 cup White Urad Dal (Split),1/2 teaspoon Asafoetida (hing),2 tablespoon Sesame seeds (Til seeds),10 Dry Red Chillies,1/2 teaspoon Kashmiri Red Chilli Powder,30 grams Tamarind,Salt - to taste,2 sprig Curry leaves,1 teaspoon Mustard seeds,1 teaspoon Black Urad Dal (Split),Ghee - for cooking ### PrepTimeInMins: 20 ### CookTimeInMins: 20 ### TotalTimeInMins: 40 ### Servings: 4 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: Vegetarian ### TranslatedInstructions: To begin making Moong Dal Idli With Thengai Milagai Podi Recipe first make the Moong Dal idli Batter. Soak the dal and methi seeds together and rice separately for three hours.After three hours blend the moong dal and methi seeds in a mixer grinder to make a smooth batter and pour into a large bowl.Add the rice to the same blender and blend to make a smooth batter. Pour the rice batter into the moong dal batter.Add salt to it and mix well to combine.Cover the bowl with a lid and let it ferment for 8 hours.After 8 hours you will notice air pockets in the moong dal and rice batter. Gently mix and keep it aside.Grease Mini Idli mold with ghee and spoon the batter into each cavity and steam moong dal idlis for 15 minutes. Allow them to cool and keep them aside. You can get 40 mini idlis with this recipe.Next make the Kopparai Thengai Idli Milagai Podi.To begin making Kopparai Thengai Milagai Podi Recipe first cut the dry coconut into small pieces and keep them aside.We will roast all the ingredients separately on medium heat so that the dals and other ingredients do not burn.Heat a pan on medium heat and first roast the channa dal until it turns golden brown in colour. Remove in a bowl and allow to cool.Next in the same pan roast urad dal till golden brown.Remove in a bowl and allow to cool.Next add the sesame seeds to the same pan and roast for a few seconds till the sesame seeds start popping. Remove into a bowl and keep aside.Now we will roast the red chillies till crisp and keep them aside as well.Finally we will roast the dry coconut till it starts to turn golden brown. Do not brown it too much. keep stirring in between. Remove in a bowl and allow to cool.Once the dals and all the other ingredients have cooled add them to a mixer grinder along with hing and tamarind and grind till you get a coarse powder. Add salt to the grinder now and pulse again to get a coarse powder.Once done, transfer the Kopparai Thengai Milagai Podi into a bottle and store for a couple of months.Making Moong Dal Idli With Thengai Milagai Podi Heat a deep frying pan and add ghee. Once the ghee is hot add the mustard seeds, urad dal and allow the urad dal to become crisp and golden brown.Add curry leaves and two tablespoons of the Kopparai Thengai Milagai Podi. Add the idlis to the pan and toss till all the idilis are well coated with the Kopparai Thengai Milagai Podi. Turn off the heat.Serve Moong Dal Idli With Thengai Milagai Podi with Thakkali Vengaya Sambar, Coconut Chutney and Adrak Chai.  