Idli is a common breakfast item in South India and is prepared from a major proportion of rice and urad dhal. Unlike the regular idlis, green moong dhal idlis have no rice and is a healthy alternative to the regular ones. It is prepared by soaking , grinding and fermenting the green moong beans and urad dhal. Green moong dhal is one of the healthiest source of plant protein. They are low in fat and carbohydrates and high in fibre. Apart from its nutrition, the process of fermentation before making the idlis helps in easy digestion. It can be served with chutney and sambar.
|Green moong dhal||1 cup|
|Urad dhal||1/2 cup|
- Soak the green moong dhal for about 8 hours. Soak the urad dhal for a minimum of 3 to 5 hours. Soak both the dhals in separate pots. (For convenience sake, I soaked both green gram dhal and urad dhal overnight).
- After 8 hours or so, drain the water and transfer the green moong dhal to a blender. Grind it to a smooth paste using little water. Transfer this to a container.
- Grind the urad dhal in the same way to a smooth paste. Transfer this to the container with green gram dhal. The consistency of the batter should be the same as the regular idli batter. Add water if necessary to get the right consistency. Add salt and mix well.
- Ferment this batter for 8 to 12 hours or until it raises to the top.
5. Make idlis in the same way as you do for regular idlis.
6. Serve with chutney or Sambar.
- The batter should be well fermented.
- Left over idli batter can be stored for 2 to 3 days in the fridge.
- For variations: Add grated carrots to the batter before making idli. Temper the batter with mustard seeds, green chillies, grated ginger, hing and finely chopped coriander leaves.