MOONG DAL IDLY

MOONG DAL IDLY

This recipe is similar to Horse Gram Idly/Kollu idly, wherein instead of Horse gram, here we are adding Moong Dal.

INGREDIENTS:
Idly Rice - 3 parts
Whole Moong dal / Pachai payaru - 1 part
Urid dal - 1 part heaped
Salt to taste

METHOD:-

1. In Kollu idly, we grinded the batter in a mixer grinder. But here in  Moong dal idly, we grind the batter in a wet grinder.
2. Wash and soak idly rice and Moong dal for 4 hours. Wash and soak Urid dal for 45 minutes, that is, 45 minutes before grinding the batter.
3. In a wet grinder, first, grind the urid dal for 20 minutes ( like we grind for  Regular Idly). Restore the batter in a container. Now grind the Idli rice & Moong dal soaked together, coarsely, like fine Rava/sooji consistency. Transfer this batter to Urid dal. 
4. Add required salt and mix well using hands. This helps in the fermentation of the batter. After fermentation mix well-using spatula/karandi and refrigerate  it.  
5. Now the batter is ready for steaming Idlies.

Method of preparing IDLI BATTER

To make soft idlies, follow the procedure from soaking to grinding the batter till fermentation.


Ingredients:

Urid Dal = 1 cup (200 gms)

Idly Rice = 4 cups (800 gms)

Fenugreek = 1/2 tsp (optional)

Raw Rice = 1 handful

Salt ( or thool uppu) = 10 gms


Method:

Wash Idly rice, raw rice and fenugreek, 3 times in filtered water and Soak for 3 to 4 hours.Wash Urid dal 2 times in filtered water and soak for 30 to 45 minutes only.

For example, if we soak Idli rice at 8 A.M., Urid dal need to be soaked at 10.15 A.M.

By 11A.M., start grinding the urid dal, add water little by little for first 10 minutes, in the grinder.

Urid dal need to be grinded for 20 to 30mins only. The suitable stage to remove the urid dal batter from the grinder is, some small bubbles appear, when we take it on hand and if drop a small amount batter in a bowl of water, the batter will remain same and it will not dissolve or mix to the water.

Remove the batter on the right time in a vessel.

(Note:- Don’t add too much water, because the idly will become flat. Always use the soaked water for grinding)


Now, add the soaked rice to the grinder and add water when it is needed. When the batter is grinded to 90 percent, ( that is not fully grounded, little coarse stage), we can remove the batter from the grinder and add it to urid dal batter. Add salt.


Mix well both the batters together using hand only, because it helps in fermenting process. Ferment for 8 hrs.


After fermentation, the batter rises to some extent, now mix well using a spatula and

refrigerate it. Idly batter is ready to steam idlies…