Green gram idly|Mung bean idly
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.
Servings 4
Calories
Equipment
- idly steamer
- grinder/heavy blender for grinding batter
Ingredients
- 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
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.