Urad – Whole moong dosa and idli | “No rice” recipe

Some dishes may not look as appealing to the eyes but they are simply delicious. These whole moong idlis are the perfect example of that. They are not as pristine beautiful like regular idlis but taste so good and are very healthy too.

I got the idea of this recipe from my friend Ashwini Kulkarni who always sends me pictures and recipes of dosas that she makes for her “dosa loving” family (just like mine). She did not make idlis with it but I made them as my son is a huge fan of “iddis(as he calls them ๐Ÿ˜€). Since I planned to make idlis, I added methi seeds too to the batter and it made the idlis very soft.

This is a “no rice” recipe like many of my idli and dosa recipes. So it’s good for those who want to avoid rice in their diet. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: {Gives 13 Idlis and about 6 dosas}

1 Cup Urad dal (I used split Urad dal)

1 Cup Whole moong / Green gram

1/2 Tbsp Methi / Fenugreek seeds

Salt to taste

Oil to grease the Idli plates and ghee to cook the dosa

Step by step recipe:

1. Take Urad dal, whole moong and methi in a bowl.

2. Wash well and soak in atleast double the amount of water for about 4 to 6 hours. Now drain the soaked water and add the soaked urad-moong-methi to the mixer.

3. Grind to a smooth paste. It took me 1 Cup water while grinding (this information is for people who ask me for water measurement). Pour in a large preferably steel vessel.

4. Keep covered at room temperature for fermentation overnight or for about 8 hours.

5. If making Idlis, add the batter to greased idli moulds.

6. Steam for 20 mins or till done.

7. If making dosas, heat a dosa pan and pour a ladle of the batter. Spread using the back of the ladle to circle shape.

8. Add ghee or oil to the dosa. Cook till the surface cooks. Then flip and cook for few seconds.

9. Serve both dosas and Idlis with a chutney of your choice.

Notes:

* The whole moong might not grind fully but have little skin in the batter. That is okay.

* Cook the dosas only one side if you like soft dosas and cook both sides till crisp for crispy dosas.

* I served this with two kinds of chutney:

** Peanut Hing Chutney: Grind coconut with ginger, green chillies, hing powder, salt and skinned peanuts with little water to a smooth paste.

** Mint Coriander Chutney: Grind coconut with mint leaves, coriander leaves, curry leaves, green chillies, ginger and salt to a smooth paste. Add lemon juice over it.

Both these chutneys don’t need seasoning and goes well with Urad moong Idlis and dosas.

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