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Best Recipe

Chef comments: Moong daal idli recipe sent by Parvaty Krishna Rao of Tarnaka is a great example of what is creativity. The Idli as such is highly nutritious and the nutrition is further enhanced by the addition of moong d al. I suggest the use of whole moong dal instead of the washed version to add fibre to the protein from the dal. Excellent preparation and well done Parvaty!

PRADEEP KHOSLA

Executive Chef, Taj Krishna

Ingredients

Moong dal: 2 cups

Rice: 1 cup

Yogurt from fresh curd: 1/2 cup

Til oil: 1 tsp

Salt to taste

Procedure: Soak rice for 2 hours and dal for 1 hour. Now wash and drain the water from both rice and dal. Mix rice and dal and grind it coarsely. Then add salt to taste and allow the dough to ferment for 3 hours. Once it starts

Fermenting, mix yogurt and a teaspoon of til oil. Now pour the dough in Idly moulds and steam for 10 to 12 minutes.

Remove them from the mould.

Moong dal idly is ready to be served and can be savoured with coconut chutney or allum patchadi (ginger chutney). Please note that the dough should not get fermented for a long time because the sourness will spoil the taste

of the idly.

PARVATY KRISHNA RAO

TARNAKA

Congratulations Parvaty Krishna Rao! You have won a gift voucher from 24 Letter Mantra. Please call 66667587 to collect your gift.

Do you have a recipe that is original and innovative? Mail it to us and Chef Pradeep Khosla, Executive Chef, Taj Krishna, will pick the best. The winner will walk away with a gift from 24 Letter Mantra, the organic shop.

E-mail to: hydphoto@thehindu.co.in

on or before September 5, 2007 Wednesday noon.

Your entry should have your address and contact number.

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