Green moong dal idli
This idli is a variation from the regular idlis. In fact, they are more healthy, as they come brimming with the goodness of the star ingredient-whole green moong. The green moong gives these beauties a lovely green color.
Green moong is high in fiber. It is a great source of protein for vegetarians. Consumption of green moong helps in lowering blood pressure. It is a good source of iron, as well.
Let's proceed to the recipe
Ingredients:
Whole green moong- 1 cup
Idli rice- 1 cup
Urad dal-1/2 cup
Fenugreek seeds- 1 tsp
Green chillies- 2 (optional)
Ginger- a small chunk (optional)
Salt- to taste
Preparation of the batter:
Rinse all the ingredients thoroughly. Soak the green moong overnight. Soak the idli rice and urad dal in separate vessels for atleast 6 hours. Soak the fenugreek seeds as well.
Prior to grinding, drain the water used for soaking. In a mixer, grind the urad dal and the fenugreek seeds to a smooth fluffy batter, and transfer to a large container. Then grind the green moong and rice to a slightly coarse batter, and add it to the urad dal batter. If using green chillies and ginger, grind them along with the other ingredients Add the salt and give it a good stir.
Keep the container covered and leave it in a slightly warm place for fermentation, preferably overnight.
Once fermented, you will see that the batter has doubled in volume, with tiny bubbles appearing on the surface. Stir the batter well with a clean ladle. This will keep good in the fridge for 4-5 days
Making idlis:
Make sure the idli batter is at room temperature, prior to making idlis. If stored in fridge, remove the batter an hour or so, before proceeding to make idlis. If the batter is cold, the idlis tend to be a bit hard.
Grease the idli moulds with a spoonful of sesame oil. Pour the batter in the idli moulds, and steam for 20 minutes.
Let the idlis cool for a couple of minutes, before removing them from the moulds.
Enjoy them hot with sambar or chutney of your choice. Idlis smeared with a pinch of milagapodi will be yummy too.
Notes:
1.A longer soaking time helps in reducing the anti nutrients found naturally in grains and pulses.
2. Fenugreek seeds aid in the fermentation process. Fenugreek seeds are very helpful in maintaining stable blood sugar levels.
3. If you would like these idlis a tad spicier, add in 2-3 green chillies and grind them with the other ingredients
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| Green Moong Idlis |
This idli is a variation from the regular idlis. In fact, they are more healthy, as they come brimming with the goodness of the star ingredient-whole green moong. The green moong gives these beauties a lovely green color.
Green moong is high in fiber. It is a great source of protein for vegetarians. Consumption of green moong helps in lowering blood pressure. It is a good source of iron, as well.
Let's proceed to the recipe
Ingredients:
Whole green moong- 1 cup
Idli rice- 1 cup
Urad dal-1/2 cup
Fenugreek seeds- 1 tsp
Green chillies- 2 (optional)
Ginger- a small chunk (optional)
Salt- to taste
Preparation of the batter:
Rinse all the ingredients thoroughly. Soak the green moong overnight. Soak the idli rice and urad dal in separate vessels for atleast 6 hours. Soak the fenugreek seeds as well.
Prior to grinding, drain the water used for soaking. In a mixer, grind the urad dal and the fenugreek seeds to a smooth fluffy batter, and transfer to a large container. Then grind the green moong and rice to a slightly coarse batter, and add it to the urad dal batter. If using green chillies and ginger, grind them along with the other ingredients Add the salt and give it a good stir.
Keep the container covered and leave it in a slightly warm place for fermentation, preferably overnight.
Once fermented, you will see that the batter has doubled in volume, with tiny bubbles appearing on the surface. Stir the batter well with a clean ladle. This will keep good in the fridge for 4-5 days
Making idlis:
Make sure the idli batter is at room temperature, prior to making idlis. If stored in fridge, remove the batter an hour or so, before proceeding to make idlis. If the batter is cold, the idlis tend to be a bit hard.
Grease the idli moulds with a spoonful of sesame oil. Pour the batter in the idli moulds, and steam for 20 minutes.
Let the idlis cool for a couple of minutes, before removing them from the moulds.
Enjoy them hot with sambar or chutney of your choice. Idlis smeared with a pinch of milagapodi will be yummy too.
Notes:
1.A longer soaking time helps in reducing the anti nutrients found naturally in grains and pulses.
2. Fenugreek seeds aid in the fermentation process. Fenugreek seeds are very helpful in maintaining stable blood sugar levels.
3. If you would like these idlis a tad spicier, add in 2-3 green chillies and grind them with the other ingredients
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