Green gram idly/Sabut Moong Idli/Mung bean Idly

Another experiment for a rice-free idly. I came across this recipe in a Cookery show, using normal moong dal. I planned to make it for this week’s Cooking from a Cookbook Challenge with a slight change, intead of plain moong, i have used sabut masoor/whole green gram dal. 
Idlies came out good, though a bit dense, but wasn’t heavy. I paired it with masoor dal sambhar for today’s breakfast. Hubby called to say, he preferred this idly to the normal rice idly. He is my worst critic, if at all, i have learned to cook better, i owe it to him. So, a comment like this from him, that too soon after finishing the breakfast from office, is like getting crowned! Go ahead, try it and for a healthy start of the day.
1 Cup Green Moong/Sabut Moong/Mung bean
1/4 Cup urad dal/skinned black gram
1/2 tsp methi seeds/fenugreek seeds
Salt to taste
Oil for greasing idly moulds
  • Wash and Soak Green Moong and urad dal in enough water,  separately for 3 hours. Soak methi seeds along with urad dal.
  • After the required time, drain the excess water from both the dals. Take urad dal in a mixer and grind it to smooth batter adding 1/4 Cup of water. Transfer it to another vessel.
  • Now take green moong and grind it to a smooth batter adding around 1/4 – 1/2 Cup of water. Transfer the batter into urad dal batter container. Mix both the batter well.
  • Let this sit on the Kitchen counter for 8-10 hours for fermenting. I left it overnight. If the climate is very cold in your place, try to keep the batter vessel inside your oven with the lights on to help in fermenting.
  • Next day morning, add salt and mix well. Grease the idly moulds with gingely oil/any vegetable oil.Pour a laddle of batter in each mould and steam cook for 10-12 minutes. I used my presser cooker without whistle.
  • Once done, take the idly mould out, let it cool for a minute or two. Using a spoon unmould the idlies on to a serving plate. Serve hot with Chutney or Sambhar. I served them today for breakfast with Masoor dal sambhar


  • The batter will be green in color with all green specks all over, like the pessarattu batter.
  • The idly too when out of the steamer will have a green tinge, but later when it cools, it turns this color. But it taste as good as a normal idly with a pesarattu taste.
This goes to Cooking from Cookbook Challenge, weekly challenge happening @ +Srivalli Jetti‘s space, and to Fabulous Feast Friday #2,  happening @Valli’s Space, an event by +Chef Mireille