MOONG IDLI
Enjoy soft, melt in the mouth, gluten free, vegan, healthy and protein rich Moong Idlis as breakfast or as a light meal.
Ingredients
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
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.