Enjoy soft, melt in the mouth, gluten free, vegan, healthy and protein rich Moong Idlis as breakfast or as a light meal.
For Idli Batter:
- 1½ 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
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.