How to make Moong Idli - SK Khazana -

Idli made healthier with whole green gram but just as tasty

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole green gram (sabut moong), Split skinless green gram (dhuli urad dal)

Cuisine : South Indian

Course : Snacks and Starters

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For more recipes related to Moong Idli - SK Khazana checkout Moong Toast, MLA Dosa-SK Khazana. You can also find more Snacks and Starters recipes like Moong Dal Chilla Bread Rolls Vegetable Shammi Kebabs Paneer Sandwich

Moong Idli - SK Khazana

Moong Idli - SK Khazana Recipe Card

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India’s peninsular region comprises of four states that can all together boast of around a dozen different cuisines. This is more than any other part of Asia.
There is something unique about the South Indian food that evokes extreme devotion from all who take pride in its food culture. 
South Indian cuisine has its own niche. If you are in Andhra Pradesh you will relish a coastal Andhra, Telangana and Rayalseema cuisine in addition to Mughlai in Nizami style. Karnataka? It will give you north Karnataka, Saraswat, Coorgi and Mangalorean cuisines. Take a trip to Tamil Nadu to relish its Chettinad cuisine, Madurai and Coimbatore styles of cooking. Kerala, God’s own country, has the Moplah, the Syrian Christian and the Palakkad Iyer food to boast of.
South Indian food is based on a calculated and scientific culture that has been passed down from one generation to another. There is a basic understanding of what to eat in the winters and summers, what not to when one is ill, what to eat to avoid being ill and what to eat when one has a fever. There are no owners for these rules but these safely guarded secrets and recipes are an integral part of traditional South Indian home cooking.

Prep Time : 10-15 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moong Idli - SK Khazana Recipe

  • Whole green gram (sabut moong) soaked for 4 hours and drained 1 cup

  • Split skinless green gram (dhuli urad dal) soaked for 4 hours and drained 1/4 cup

  • Salt to taste

  • Ginger-green chilli paste 1 1/2 tablespoons

  • Oil to grease

  • Sambhar to serve

  • Coconut chutney to serve

Method

Step 1

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.

Step 2

Add salt and ginger-green chilli paste and mix well. Set the bowl in a warm place to ferment for 8-10 hours.

Step 3

Heat sufficient water in a steamer. Grease the idli moulds with a little oil. Pour the batter into the moulds.

Step 4

Keep the moulds in the steamer and steam for 10-12 minutes or till done.

Step 5

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.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.