Hello! Here is another easy, super healthy and yummy breakfast recipe for you all. This one is for green gram idlis or steamed moong beans cakes. This one is a part of the idli family but is made of green grams or whole and sprouted moong dal and not rice. And that is what make these steamed cakes super nutritious. Idlis make for a very staple Indian breakfast. While this is a South Indian recipe, it’s popularity runs high all over the country.
Like I had earlier said in my green moong beans crepes recipe post, sprouted lentils are so good for us, these idlis hence too are super foods. Also, when you make these, you are able eliminate the intake of carbs further as these don’t contain rice. While the regular rice idlis are a healthy meal option, these green gram idlis rank higher on the health meter.
The batter for these steamed moong beans cakes, needs fermentation. However, that’s not going to be too much of an effort. You will only need to grind soaked skinless black grams (urad dal) and mix it with the green grams paste and leave it overnight. Therefore, this is a fairly easy idli recipe.
You will only need 4 ingredients to whip this beauty up. That too, including the seasonings! Let’s head to the recipe below, and get cracking!
Here is the link to the chutney recipe that teams up very well with these idlis – pink peanut chutney for dosa and idlis.
You may also, like recipe of green gram crepes or pesarettus. Here is the link.
Eat hearty!
Green gram idlis
Ingredients
- 2 cups whole green grams (sabut moong dal)
- 1 cup skinless black gram (urad dal)
- 2 tbsp black peppercorns
- 1 tsp salt
Instructions
- Wash and soak the green grams in water for about 4-6 hours or until they have bloomed
- Wash and soak the skinless black gram or urad dal for about 2 hours
- Grind both the soaked lentils (separately), along with the peppercorns, to a fine, smooth paste. Use as little water as you can
- Mix both the pastes together, well, cover it and leave it to ferment for 3-4 hours
- After, 3-4 hours, add salt and give the batter a good mix
- Grease idli moulds with some cooking oil and pour the lentils batter in them. Fill only 3/4th of the moulds
- Steam them in an idli maker or a pressure cooker (without the whistle) for 12-14 minutes
- De-mould and serve hot with some spicy, tangy peanut chutney!
Notes
- tbsp - tablespoon
- Use very little water, especially, to grind the skinless black gram (urad dal)
