moong idly


Whole green moong                      2 cups

Raw rice                                                  ½ cup

Green chilly                                          6

Salt                                                            as required

Ginger                                                      one inch piece

For layering:

Paneer                                                     as required

Green chilly                                          2

Coriander leaf                                    as required

For tempering:

Cooking oil                                          1 spoon

Mustard                                                 ½ spoon

Urad dal                                                1 spoon

Hing powder                                        liberal pinch


  • Soak green moong and rice for 5 hours.
  • Grind with salt, green chilies(6)  and ginger.
  • Do tempering with items mentioned under “for tempering”.
  • Grate the paneer, chop coriander leaves and green chilies(2) finely.
  • In idly pan, grease with oil, place a big spoon of dough, then sprinkle enough quantity of layering items, place another big spoon of dough on it.
  • Repeat for full dough,  steam the idlies and enjoy the stuffed moong  idlies with any chutney.

Recipe shared by Mrs. Manju Venugopal, MY FLAT FRIEND.




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