Moong Idli

Soft, steamed idlis made with protein-rich moong and urad dal, gently spiced with ginger and green chilli. Fermented for lightness and served with chutney and sambhar, they’re a nourishing twist on the classic. This is a Sanjeev Kapoor exclusive recipe.

By Sanjeev Kapoor 29 Aug 2019 in Recipes South Indian

New Update

Main Ingredients	Whole green gram (sabut moong), Split skinless green gram (dhuli urad dal)
Cuisine	South Indian
Course	Snacks and Starters
Prep Time	10-15 hours
Cook time	11-15 minutes
Serve	4
Taste	Mild
Level of Cooking	Easy
Others	Veg

Ingredients

1 cup whole green gram (sabut moong) soaked for 4 hours and drained
¼ cup split skinless green gram (dhuli urad dal) soaked for 4 hours and drained
Salt to taste
1½ tablespoons ginger-green chilli paste
Oil to grease
Sambhar to serve
Coconut chutney to serve

Method

Put the green gram in a blender jar, add a little water and blend to a paste. Transfer into a mixing bowl. Add split black gram and a little more water in the same blender jar and grind to a smooth paste. Transfer into the same mixing bowl.
Add salt and ginger-green chilli paste and mix well. Set the bowl in a warm place to ferment for 8-10 hours.
Heat sufficient water in a steamer. Grease the idli moulds with a little oil. Pour the batter into the moulds.
Keep the moulds in the steamer and steam for 10-12 minutes or till done.
Take the moulds out of the steamer and cool slightly. Demould the idlis and arrange them on a serving plate. Serve hot with sambhar and coconut chutney.

#Oil #Ginger-green chilli paste