HERE YOU WILL LEARN IDLI RECIPE OF GREEN GRAM
COOKING TIME
Total 14 hours
For soaking process up to 10 hrs.
and
for fermentation process 3 to 4 hrs
QUANTITY
30 idlis (Medium size)
INGREDIANTS
- Green Gram whole(Hari Moong (sabut dal) – 2 cups
- Rice (chawal) – 1 cup
- Salt (Namak) – 1 to 2 teaspoon (as per your taste)
- Green chili (Hari mirch) – 4 to 5
- Ginger (Adrak) – 1/2 teaspoon paste
- Garlic (Lahasun) – 1/2 teaspoon paste
- Coriander (Hara dhania) – 1 handful or 1 cup
- Curry leaves (kadhipatta) – 7 to 8 leaves
- Curd (Dahi)-2 cups or 2 tablespoon lemon juice(nimbu ka ras
- Fresh water (for soaking dal)
- Baking soda – 1 teaspoon or ENO powder 1 packet
- Refined oil – 1 teaspoon (for greasing idli mould)
PROCEDURE
Here we learn how to make idli of green gram.
First of all, wash green gram and rice in fresh water for 4 to 5 times.
Then mix green gram and rice together in a bowl or in any vessel and add fresh water into it.
The water level should be above the green gram and rice mixture.
Keep this mixture around 10 hours for soaking.
After 10 hours, wash the mixture of green gram dal and rice for 2 to 3 times so that no smell remains in the mixture.
Take a mixture jar. Add mixture of green gram and rice then add salt, garlic paste, ginger paste, green chilies, curry leaves, coriander leaves, curd and one to two tablespoon water. Grind this mixture well.
Do not add excess water to this batter. This batter should not be thick nor too liquid. The consistency should be medium.
After the grinding is over, pour the batter into the vessel and keep it for fermentation for around 3 to 4 hours.
After 3 to 4 hours, preheat the pressure cooker or any aluminium vessel with some water in it for 5 to 7 minutes.
Meanwhile grease all idli moulds with oil and keep it ready.
After the batter is fermented. check the consistency.
If it is thick then add 1 to 2 tablespoon water and mix it well.
Now add baking soda in to the fermented batter then stir lightly and slowly the batter.
Now immediately pour the batter into the greased idli moulds.
Put the idli stand into the pressure cooker or any aluminium vessel and cover the vessel with any glass glid or plate.
Cook the idlis for 15 minutes.
After 15 minutes check it by inserting a knife or a toothpick. If it comes out clean, then your idlis are ready but if it doesn’t comes out clean then cook it for further 5 minutes.
*If you are using pressure cooker then please remove gasket(ring) and whistle of the pressure cooker.
After 15 minutes turn off the gas take out the idli stand and let it cool.
After cooling take out all idlis from moulds.
After cooling take out all idls from idli moulds.
Here your soft, spongy, spicy green gram idlis are ready.
You can serve this idli with sambar, green chutney and red chutney.
SAMBAR RECIPE
GREEN CHUTNEY RECIPE
INGREDIANTS
- Coconut pieces (narial) – 2 cups
- Peanuts or peanuts powder (mungfalli powder) – 1 cup
- Salt (namak) – 1/2 teaspoon
- Green chilies (hari mirch) – 4 to 5
- Coriander leaves (hara dhaniya) – 1 handfull
- Curry leaves (kadhipatta) – 15 to 20
- Mint leavs (pudina) – 5 to 6 (optional)
- Water (pani) – 1 & 1/2 cup
- Cumin seeds (jeera) – 1 tablespoon
- Mustard seeds (raee) – 1/2 tablespoon
- Asafoetida (hing) – 1 pinch
- Refined oil (khane ka tel) – 12 tablespoon
- Red dry chilies (lal sukhi mirch) – 2
- Sugar (shakkar) – 1 pinch)
PREPARATION TIME – 10 MINS
SERVED QUANTITY – 4 TO 5 PERSONS
PROCEDURE
Take a mixer jar and add coconut pieces, peanuts, curry leaves, coriander leaves, salt, green chilies, mint leaves, pinch of sugar and grind it into a paste.
Now check the mixture with the help of spoon. Add 1 cup water and again grind it well.
After it comes to a fine paste, pour it into a bowl.
Beautiful green color comes to this chutney and it smells very nice due to mint and curry leaves.
Now put a small pan or a kadhai on the gas on low flame.
Add oil into the pan or the kadhai. After the oil gets heated, add mustard seeds and cumin seeds into it.
After these seeds pops, add some curry leaves and turn off the gas.
Add pinch of asafoetida and red dry chilies to this heated oil and pour immediately over this chutney.
Mix it lightly so that red chilies and curry leaves re seen on top of the chutney.
Here your green chutney is ready to serve.
You can serve this green chutney with idli, dosa, medu vada, namkeen puri, paratha, bread and with chapati also.
Thank you. Keep watching Manisha’s kitchen.
Very yummy & EasyRecipes….Will definitly Try .
Thank you for appreciation. Welcome to Manisha’s Kitchen.
Nyc recipe… Looks yummy
Thank you for your appreciation! Always welcome to Manisha’s Kitchen!
Healthy and tasty 😋 recipe… Thank you for sharing
Thank you very much for your valuable comments. Always welcome to Manisha’s Kitchen.
Looks very nice ….😀😀😀😀
Thank You!
Yummy..n healthy ..shall definitely try..keep posting.. awaiting next
Thank you very much for your appreciation. Welcome to Manisha’s Kitchen.