Of late, I haven’t been able to make freshly cooked Indian breakfasts like I used to do until a couple of months ago. When I did this 100HappyBreakfasts Project on Instagram, I was reasonably regularly if not fully. But I have fallen off the wagon recently. So in a desperate attempt to get back to the routine, I have started with these Whole Moong and Brown Rice Idlis.
Moong Idlis have been on my mind for a while now, but most recipes available on the internet use Eno / fruit salt to make them light and fluffy. While I don’t mind using eno/soda occasionally in my Rava Idlis and Rava Dhoklas, I most definitely wanted to avoid it here, we prefer the fermented idlis and dosas any day over the instant ones. Feel free to add more rice than what I have used here, I was experimenting a bit, trying to see if I can make do with less rice. Idli Rice and regular polished rice will work just as well. My next attempt would be to try and see if it ferments just as well without Urad Daal next time. 😊 More on how I prepare my regular Idli/Dosa Batter is described in detail here.
Brown Rice and Whole Moong Idlis, Peanut Chutney and Sambar washed down with Filter Kaapi – breakfast 106 of #100happybreakfasts ! Moong Idlis have been on my mind for a while now, but most recipes available on the internet use Eno / fruit salt to make them light and fluffy. While I don't mind using eno/soda occasionally in my Rava Idlis, I most definitely wanted to avoid it here, we prefer the fermented idlis and dosas anyday over the instant ones. The idlis have Urad Daal, whole Moong beans and Brown Rice in (1:2:2) ratio. Feel free to add more rice than what I have used here, I was experimenting a bit, trying to see if I can make do with less rice. I was worried the batter won't ferment well because of the slight chill we have here in Namma Ooru. Plus, when the skin is retained, Moong lends a coarse texture/feel to the batter making idlis more dense than usual probably because of its fibre content. So, I added a small portion of Urad Daal to the batter to make sure it ferments well. Will try and see if it ferments just as well without Urad Daal next time. 😊 #greengramidli #peanutchutney #srujans100happybreakfasts
Recipe: ( yields about 20-22 idlis )
- 1 cup Brown Rice, see notes
- 1 cup whole Moong ( green lentils / Sabut Moong )
- 1/2 cup gota urad dal (skinned whole black lentils), see notes
- 1 tsp fenugreek seeds, optional,
- salt, to taste
- Soak the Urad Daal+fenugreek in a vessel, Moong in another and the rice in a third vessel for at least 4 hours or overnight.
- Drain all the water from the Urad dal. Grind in the wet grinder or the grinding attachment of your food processor about 1/2 cup at a time. Do not crowd the grinder jar with all the daal at once. Initially, do not add any water. Once it coarsely ground add a couple of tbsps of water at a time and grind till its a smooth and fluffy paste.
- Transfer into a deep vessel.
- Grind the soaked whole moong in the same way.
- In the same grinder jar, add rice 1 cup at a time and grind in the same way as daal. You do not need to rinse the jar. Any daal that sticks to the walls of the jar will be mixed with the rice and that is fine since we are going to mix them later anyway. Do not add too much of water else the idli batter will be too watery.
- Transfer this to a vessel containing the ground urad dal.
- Once everything is ground, mix well with clean hands or a spoon. The urad dal settle down at the bottom of the vessel, so mix very well.
- Cover with a lid and leave it in a clean place for about 12 hours or more to ferment.
- Once it has fermented well, risen to about twice its original volume, add salt and use it to make idlis immediately.
- If you plan to use later, do not mix the salt and refrigerate for later use. When you intend to make idlis, take the necessary quantity of batter in a vessel from the refrigerated container, put the rest of it back into the refrigerator immediately and let the amount of batter you intend to use now stand on the counter for an hour or so till it comes to room temperature. Add salt just before using.
- Oil the moulds and spoon the prepared batter filling 3/4th of the mould. Tap gently settling the batter evenly.
- Once the water is steaming, gently lower the moulds into the pan, cover and let them steam for about 8-10 mins.
- Remove the moulds from the pan and let it cool on the counter for another 5-10 mins. Once slightly cool, unmold them using a spoon or a knife.
- Serve warm with Coconut Chutney and Sambar,