Diabetic friendly vegetable Idli w/ Moong dal and millets.

Ingredients:

Moong dal - 2 cups ( soak for 2 hours)

Millets -1/2 cup (soak for 2 hours)

Finely diced carrots- 1/3 cup 

Finely diced onions- 1/3 cup

Finely chopped spinach-1/3 cup

Finely diced ginger -1 Tbsp

Finely diced green chilies-1Tbsp

Finely diced snap beans-1/3 cup

Grated fresh coconut-2Tbsp (optional)

Chopped cilantro- 1/3 cup

Curry leaves - few

Oil-1Tbsp

Mustard seeds- 1tsp

Cumin seeds-1tsp

Hing (Asafoetida)-1/4 tsp

Salt- 1 tsp or to taste.

Eno salt -1/2 tsp.

Method:

First heat oil in a pan, add mustard seeds. When they are splattering, add cumin seeds, curry leaves, hing, green chilies, ginger and all the diced vegetables except cilantro. Add little salt and cover the pan, cook for 5-7 minutes in medium low heat. Meanwhile grind coarsely, soaked moong dal and millets using very little water, transfer to the bowl ( make sure not to grind like a fine paste). Let it cool the vegetable mixer for 2-3 minutes, add all the cooked vegetables and cilantro to the moong dal and millet bowl, mix well and add remaining salt and check the taste. At this time if you are not planning to use all of it, take the amount needed add Eno salt and mix gently and prepare Idlis. Steaming time is 12-15 minutes. Serve them with ginger pickle, or any chutney.

With the same dough one can make Uthappam, Gunta Pongadalu also. If you add roasted sesame seeds and little more separate seasoning in the bottom of the pan, and pour the same dough mixture, cover and cook for 15 minutes in medium heat, one can make like Handvo.