Serves: 4
Total Calories: 681
1. In separate bowls, soak both the dals overnight in water to cover by at least 2 inches. Prepare the ginger-green chili paste and the chutneys. When ready, drain and process each dal separately in a food processor, adding up to 1/2 cup of water each, to make a paste as smooth as possible.
2. Transfer both the dals to a bowl and mix together well. Add the oil, ginger-green chili paste, asafoetida, and salt, and whip well with a whisk or a fork to incorporate air and make a batter, about 1 minute. The batter should be semi-thick, with the tiniest bit of grain. If batter is thin, add 1 to 2 teaspoons of semolina.
3. Grease the iddli molds (or coat with non-stick spary). Mix the citric acid and baking soda into the batter it will bubble immediately. Working quickly, before the bubbling subsides, pour 2 tablespoons of the batter into each mold and place each tray on the stand.
4. Put about 1 inch of water in a pressure cooker or large pot then place the iddli stand in the pot. Cover the pot, leaving the vent open if you're using a pressure cooker or leaving the cover a little askew if you're using a regular pot, to allow the steam to escape. Cook over high heat until the cakes are soft and spongy, about 10 to 12 minutes. Allow the steam to escape from the sides, but do not remove the lid from the pot for 10 to 12 minutes. Let cool. Using a spoon or clean fingers, remove each dhokla-iddli from the mold. Pry lightly with a knife or a small spatula if they stick.
5. Line a serving platter with a mixture of the sev noodles, onion, and cilantro, and place the small dhoklas over the mixture. Top each dhokla with a layer of green chutney, place a dollop of garlic chutney on top, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Steamed Mung Bean Bites recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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