INGREDIENTS
1 cup chana dal (split
chickpeas), soaked for 4–5
hours
½ teaspoon salt
Water as needed
1 cup fresh mint leaves
½ cup coriander leaves
1 green chilli (optional)
1 teaspoon lemon juice
STEPS
Drain soaked chana dal and grind to a smooth batter with little water. Add salt and mix well. Let the batter rest for 30 minutes. Grease idli moulds lightly and pour the batter into each mould. Steam the idlis in a steamer or pressure cooker (without weight) for 10–12 minutes. Remove and allow to cool slightly before serving. Blend mint leaves, coriander leaves, green chilli, lemon juice, salt, and a little water in a smooth chutney. Serve the idlis warm with the mint chutney.