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MOONG IDLI

Enjoy soft, melt in the mouth, gluten free, vegan, healthy and protein rich Moong Idlis as breakfast or as a light meal.
5 from 13 votes
Prep Time 10 mins
Cook Time 10 mins
Total Time 18 hrs 20 mins
Course Breakfast, Snack
Cuisine Indian
Servings 40 pieces

Ingredients
  

For Idli Batter:

  • cup sabut moong, green grams
  • ½ cup urad dal
  • 1 tsp salt
  • ½ tsp fenugreek seeds
  • 1 cup chopped spinach tightly packed
  • 2-2½ cups water
  • oil for greasing

Instructions
 

Soaking the legumes

  • Soak green grams and urad dal separately in enough water for 5-6 hours. Add the fenugreek seeds in with the urad dal and allow them to soak too.

Preparation of the batter:

  • Drain out the water from the soaked green grams and urad dal.
  • Put the urad dal in a blender jug with about ¾ -1 cup water.
  • Process into a fine paste.
  • Remove the paste from the blender into a big mixing bowl.
  • Add soaked green grams and chopped spinach into a the blender jug.
  • Add just enought water and process to a smooth paste.
  • Remove the mixture from the jug into the bowl with the urad dal paste.
  • Add salt and mix well.
  • Cover the bowl with a lid or a cling film. Place it in a warm place and allow it to ferment overnight or for at least 8 hours.

Preparation of Moong Idlis:

  • Grease the idli moulds with some oil.
  • Add water in the idli steamer, make sure that it will not touch the bottom idli mould plate.
  • Gently mix the fermented batter.
  • While the water is getting hot, fill the moulds ¾ of the way with the batter. My idli steamer makes 20 at a time.
  • Place the mould plates into the idli steamer with hot water.
  • Cover the lid of the steamer and steam the idlis for 10 minutes.
  • Remove the idli plates from the steamer.
  • Allow the steamed idlis to rest for 5 minutes.
  • Using a thin spatula or butter knife to remove the idlis from the mould.
  • Serve them with sambhar and chutney.
Keyword gluten free, healthy, protein rich, Steamed, vegan