GREEN MOONG–URAD IDLY
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Moong Magic: Idly Tricks You’ll Love
Soak dal separately for better grinding consistency.
Use cold water while grinding to keep batter cool.
Ferment in a warm place for 8–12 hours for fluffy idlys.
Mix batter gently before steaming to retain air bubbles.
Grease idly plates with oil to prevent sticking.
Rest steamed idlys 5 minutes before removing for perfect shape.
Step-by-Step Recipe : Batter Up: The Fun Idly Roadmap
Preparation Time : 16 HOURS Cooking Time : 20 min Total Time : 16.20 min Servings : 3-4
PERSONAL NOTE
This Green Moong–Urad Idly is my go-to comfort breakfast. The aroma of steaming idlys reminds me of cozy family mornings. I love how the earthy flavor of moong mixes with the mild sweetness of urad dal, creating soft pillows of goodness. Pairing it with coconut chutney is pure nostalgia and makes me feel nourished yet light. Perfect for a lazy weekend or a power-packed weekday start!
INGREDIENTS
- 1 cup green moong dal
- ½ cup urad dal
- ¼ cup water (for each batter)
- Salt – to taste
- Oil – for greasing idly plates
PREPARATION STEPS
- Soak green moong dal and urad dal separately for 8 hours.
- Grind each with ¼ cup water into smooth batters.
- Combine batters in a bowl, cover, and ferment 8–12 hours.
- Grease idly plates with oil, stir in salt, and pour batter.
- Steam for 20 minutes. Turn off heat, rest 5 minutes, and serve warm with chutney.
Fermentation adds natural air bubbles, making idlys soft and spongy.
It’s best not to—soaking separately ensures smooth grinding and perfect texture.
Keep the batter in a warm oven with the light on or wrap it in a thick cloth.
Yes, steam without the weight/whistle for 20 minutes for perfect idlys.
Classic coconut chutney or spicy tomato chutney complements it beautifully.
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