Ukde Peja, Sprouted Moong N Kirla /Bamboo Shoots Ghassi ,Green Gram Sanna /Spicy Idlies n Pappad

Ukde Peja,  Sprouted Moong N Kirla /Bamboo Shoots Ghassi  ,Green Gram Sanna /Spicy Idlies n Pappad 

Sprouted Moong N Kirla /Bamboo Shoots Ghassi .

• Sprouted Moong -1 cup
• Brinned or fresh bamboo shoots - 4 to 5 piece
• Dry red chilles - 6
• Grated coconut -1 glass
• Tamarind -Tamarind seed size
• curry leaves -1 sprig
• mustard-1/2 tsp
• oil -2tsp
• Salt to taste

Method 

Wash n Soak Green moong overnight , discard the water and tie it in a cloth tighty .. n allow it to sprout !
If using brinned bamboo shoots , then soak it in water the previous night , remove atleast 3 to 4 waters .. wash n keep aside ..
Pressure cook Bamboo shoots -1 whistle ..dont discard the water 
Cook Sprouted moong with little water n salt.. 
Grind grated coconut, chilllies and tamarind to a very fine paste .. add this ground paste to the cooked moong along with cooked bamboo shoots  .. bring a quick  boil n season with mustard and curry leaves .

Green Gram Sanna /Spicy Idlies 

• 1 glass -green gram ( moong )
•  2 tsp - raw rice 
•  2 cups -grated coconut 
• 8/10 - Roasted dry red chilies or according to the taste  
• Hing/asafoetida-2 pinch 
•  Tamarind -Tamarind seed size  
• salt to taste

Method Soak green moong overnight  Soak raw rice for 2 hours  Grind roasted red chillies with grated coconut ,tamarind, hing ,salt to a fine paste n then add soaked moong n raw rice n grind to a coarse paste without adding water ( sprinkle water only if required ) the batter has to be thick ... 
Grease an idly mould ,pour in d batter n team for 20 mts 

Note : can use only green gram n avoid the rice .