How to make Moongdal Idli-SK Khazana -

Unlike the conventional idlis, these have a flavour of their own

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

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

Cuisine : Karnataka

Course : Snacks and Starters

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For more recipes related to Moongdal Idli-SK Khazana checkout Moong Bean Dumpling, Moong Dal Pakoda, Moong Dal Papad, Dahi Bhalle - SK Khazana . You can also find more Snacks and Starters recipes like Asparagus With Saffron Chilli Cheese Sauce Spicy Paneer And Spring Onion Canapes Chutney Dosa Jhatpat Bhel

Moongdal Idli-SK Khazana

Moongdal Idli-SK Khazana Recipe Card

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Karnataka cuisine comprises of many vegetarian and non-vegetarian dishes that are full of flavour and taste. It is one of the oldest surviving cuisines and its origins can be traced back to the Iron Age. 
The varieties in Karnataka cuisine have influenced the neighbouring states like Tamil Nadu, Andhra Pradesh, Kerala and Maharashtra. The cuisine also reflects influences from these four neighbouring states on its food habits. 
Being a coastal state, coconut is grown in abundance. Needless to say coconut in its various forms like oil, milk, fresh and dried coconut is put to excellent use in its cuisine.

Prep Time : 8-10 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Moongdal Idli-SK Khazana Recipe

  • Split skinless green gram (dhuli moong dal) 1/3 cup

  • Split skinless black gram (dhuli urad dal) 1/3 cup

  • Green chilli 1

  • Ginger roughly chopped 1 inch

  • Salt to taste

  • Turmeric powder 1/4 teaspoon

  • Asafoetida (hing) a pinch

  • Oil for greasing

  • Green chutney to serve

Method

Step 1

Blend black gram with some water to smooth paste. Transfer into a bowl.

Step 2

Blend together green gram, green chilli and ginger with some water to smooth paste. Add this to the same bowl. Add salt and mix well. Set aside to ferment for 5-6 hours.

Step 3

Add turmeric powder and asafoetida and mix well.

Step 4

Heat sufficient water in a steamer.

Step 5

Grease idli mould with some oil and spoon in the prepared mixture into its dents. Place the stand in the steamer and steam for 10 minutes. Make more idlis with the remaining batter similarly.

Step 6

Demould and serve hot with green 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.