Idli is one of the traditional Indian breakfasts that is guaranteed to give you that instant energy boost, thanks to its carbs content. While we have many options around for Idlis, using Idli rice, raw rice, Millets, let's try one with Green gram. I have used whole Green gram in this for added goodness.
The batter needs to ferment, as with any Idli batter. If you are going to make this at nite, then grind the batter in the morning itself. Best for use within a day.
Serve with this Carrot-Cabbage Chutney
Serve with this Carrot-Cabbage Chutney
MOONG DAL (GREEN GRAM) IDLI
Soaking time: 6-8 hours
Fermentation time - 6 -8 hours
Serves - 20 idlis approx
Ingredients:
Whole Green gram (Sabut Moong dal) - 1 cup
Whole Black gram, without husk (Dhuli sabut Urad dal) - ¼ cup
Green Chili -1, medium
Ginger - ½ inch piece
Salt to taste
Fenugreek (Methi) seeds - ¼ tsp
Method:
1. Soak the moong dal overnight. Soak the urad dal along with methi seeds for 2 hours before grinding the batter.
2. In a mixer jar, add the moong dal with a little water, green chili and ginger and grind till you get a frothy batter. Remove to a bowl.
3. Now add the urad dal + methi seeds to the mixer and grind to a smooth and frothy batter, as for idli. Add this to the ground moong dal, add salt to taste, mix well and leave to ferment for 6-8 hours.
4. Apply oil to idli plates, pour ladle-ful batter into each pocket and steam cook for 15 mins or till done. If you wish to add veggies to this, add it just before making idlis.
Serve hot with red chutney or Carrot-cabbage chutney
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