Moong Idly

12 Jan

Moong Idly.

Moong dal is soaked in water till soft and is mixed with idly batter. The batter is then poured into idly moulds and steamed till soft. Serve moong idli with coconut chutney or with any chutney of your choice.
Makes: around 2 Servings of Moong Idly.


Idly Batter 1 Cup
Soaked Moong Dal 1/8 Cup
Cumin Seeds a Pinch
Cilantro few Sprigs
Salt to Taste

Method of preparation:

Soak moong dal in water for few hours until it bites through easily.
Wash and finely chop cilantro leaves.

In a mixing bowl, add the idli batter, soaked moong dal, cumin seeds, cilantro leaves and salt (if necessary).
Mix thoroughly and add water if necessary and keep aside.
Grease idli moulds with few drops of ghee.
Pour few tablespoons of moong idli batter in each idli mould.
Place the idli stand in steamer.
Steam the moong idli for around 8 – 10 minutes.
Leave the idli outside for a minute or two to cool down.
Carefully remove the idli from idli mould with help of a spoon.
Serve moong idli with coconut chutney or with any chutney of your choice.
Notes: Make sure moong dal is soaked really well before adding to the idly batter.

Suggestions: Make sure idli batter is not too thick or not too thin. Adjust the consistency of the idli batter with water if necessary.
Variations: You can also add finely chopped ginger into the idly batter. Check other variations of idly here.
Other Names: Moong Idly.

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