A - Z Idli series ~ Y for Yellow Moong Idlis

Readers who follow my blog might have noticed that I am posting recipes as part of 'A - Z' Idli series these past few months. I am concluding the series this week and am going to post a recap of the whole series on Friday. Alphabet of the penultimate day happens to be 'Y'. Today's idlis are made only using yellow colored moong dal which are skinned mung beans (green ones). Moong dal is rich in protein like any other lentil and is easily digestible. These idlis are obviously healthy and protein rich, besides being diabetic friendly as well. These are gluten free and the recipe can be easily veganized by skipping yogurt. These idlis when served with a chutney and sambar make a wholesome meal.

The dal idlis I posted earlier in the series used both moong dal and black gram. These idlis need just moong dal as I mentioned above and do not need either rice or skinned black gram as the standard version idlis do. This idli preparation involves soaking but doesn't need fermentation of the batter, making these idlis a quick fix variety. Moong dal soak quickly and it takes about a couple of hours soaking. The dal can be soaked overnight to cut time, ground in the morning and idlis would be ready in less than an hour. I added carrots and peas to the batter for extra nutrition. Yogurt was added to lend a bit of tanginess to idlis. I added Eno's fruit salt to instantly ferment the batter as this idli batter was being used without any fermentation. 

Ingredients: (Yield - 8 idlis)
3/4 cup moong dal (Skinned mung beans / yellow colored one)

1.5 tsp. salt or to taste

2 tbsp. yogurt

1 tbsp. oil

1 tbsp. cashew pieces

1 tsp. mustard seeds

1 tsp. Bengal gram / chana dal

1 tsp. cumin seeds

1/2 tsp. grated ginger

1 small green chili, finely minced

1 sprig of curry leaves

2 tbsp. yogurt

3 tbsp. grated carrot

1 to 2 tbsp. frozen / fresh peas

1 tbsp. finely minced cilantro

2 tbsp. water (optional)

1/2 Eno's packet

Directions:

1. Rinse moong dal with water twice and drain. Soak moong dal in enough water for about 2 hours and drain the water completely.

2. Grind together the soaked moong dal, salt and yogurt in a blender to a smooth consistency. Add a little quantity of water if needed to grind the batter. Transfer the ground batter to a bowl.

3. Heat oil in  a pan and add cashews. Toast them until golden brown, by turning them once. Transfer them into a small bowl with a slotted spoon.

* Add Bengal gram, mustard and cumin seeds to the same oil. When the lentils start to turn reddish brown, add ginger, green chilis and curry leaves. Sauté for about a minute and turn off the stove. 

* Transfer the above sautéed tempering, cashews, grated carrot, peas and minced cilantro to the bowl.

4. Mix well and cover the bowl. Keep it aside for about 30 minutes.

Stir the mixture well after the resting period. Add water if the mixture appears too thick at this point. 

* Grease the idli moulds with oil / ghee. 

* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat.

5. Add Eno's fruit salt to the batter just before making idlis.

6. Sprinkle a tbsp. of water over the fruit salt and mix well. 

7. Ladle the batter into the idli moulds. Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.

* Steam the idlis on low heat setting for about 20 minutes or until done. (The idlis should not stick when touched with moist fingers or a toothpick / knife inserted in the center should come out clean.) Check the water level in the steamer base and add extra if needed.

8. Wait for about 10 minutes and then remove the idlis by running a spoon around the edges.

* Drizzle melted ghee over the idlis and serve them with a chutney / sambhar.

* Refrigerate the left over idlis and use in a day or two. Or they can be cooled down immediately after preparation and frozen to use later. Nuke them covered in a microwave, and enjoy hot, piping idlis when needed. 

So far in this eries,

A for Avarekayi Idli

B for Bajra Flour idli

C for Cornmeal Idli

D for Dal Idli

E for Elaneer Idli

F for Foxtail Millet Idli

G for Green Gram Idli

H for Halasina Hannina Idli

I for Idli (using idli rice)

J for Jowar Idli

K for Kumbalakaayi Idli

L for Lauki Idli

M for Mallige Idli

N for Navadhanya idli

O for Oats Idli

P for Poha Idli

Q for Quinoa Idli

R for Ragi Rave Idli

S for Sabbakki Idli

T for Thatte Idli

U for Uddina Idli

V for Vendaya Idli

W for Wheat Rava - Green Peas Idli

X for Xacuti Masala Aloo Stuffed Idli

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