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.
Course Breakfast, Main Course, Snack
Cuisine Indian
Keyword Green moong idly, Moong dal idly, No rice idly, Whole Moong idly recipe
Prep Time 4 hourshours
Cook Time 20 minutesminutes
Fermentation 8 hourshours
Total Time 12 hourshours20 minutesminutes
Servings 4
Calories
Equipment
idly steamer
grinder/heavy blender for grinding batter
Ingredients
1cupWhole green moongsabut moong/mung bean
¼cupurad dalskinned black gram
½teaspoonmethi seedsfenugreek seeds
¾teaspoonsalt or to taste
oil for greasing the idly moulds
Instructions
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
Notes
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.