Green gram idly, idly made of whole green gram and urad dal. This idly recipe doesn’t use any rice. A recipe fit for those who are looking for low-carb meal ideas.
idly or steamed rice cake is the most preferred breakfast in South-India. Generally made of rice and urad dal, these are steam cooked and served with chutney and sambar for a delectable experience.
Today’s recipe brings a healthy twist to the regular idly. We are using whole moong dal, aka green gram instead of rice. Pesarattu, a dosa made of whole green gram is yet another popular breakfast.
The process for this Mung bean ildy is similar to that of regular idly, soak both the dals together for 4-5 hours. Grind it to batter, ferment it and then steam cook it. The color for the batter and the ildy might be a little different, as these are made of whole moong.
Chutney Recipes to serve with Green moong idly
- Whole Moong dal, the main ingredient is whole green gram, you can also use split green gram for the recipe
- Urad dal, i have used split black gram, de-husked. You can also use whole black gram for the recipe
- Fenugreek/methi seeds, helps in fermentation and yields soft idlies. Take care not to add more than the required amount.
Green gram idly|Mung bean idly
- idly steamer
- grinder/heavy blender for grinding batter
- 1 cup Whole green moong sabut moong/mung bean
- ¼ cup urad dal skinned black gram
- ½ teaspoon methi seeds fenugreek seeds
- ¾ teaspoon salt or to taste
- oil for greasing the idly moulds
- Wash and soak green moong and urad dal in enough water, separately for 4-5 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 ¼ cup of water. Transfer it to another vessel.
- Now take green moong and grind it to a smooth batter adding around ¼ – ½ 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.
- 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
- For fermenting the batter, if the climate is very cold in your place, try to keep the batter vessel inside your oven with the lights on.
- 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.
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These moong dal idlies come in handy when you are looking for a different recipe for a change. Serve these idlies with idly podi or sambar for a comforting meal.