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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.
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Course: Breakfast, Main Course, Snack
Cuisine: Indian
Keyword: Green moong idly, Moong dal idly, No rice idly, Whole Moong idly recipe
Prep Time: 4 hours
Cook Time: 20 minutes
Fermentation: 8 hours
Total Time: 12 hours 20 minutes
Servings: 4

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 tsp methi seeds fenugreek seeds
  • ¾ tsp 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 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.
  • 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.