Payatham Paruppu Idli is a soft, wholesome twist on classic idli. Made with moong dal and urad dal, it is light yet satisfying. Serve these fluffy idlis warm with spicy chutney or sambar for a comforting breakfast.
Payatham Paruppu Idli is a soft, protein-rich twist on traditional idli. Moong dal, urad dal, and fenugreek are soaked, ground into a smooth batter, seasoned, and fermented overnight. The batter is then steamed in greased idli plates until fluffy. Serve warm with spicy chutney or sambar for a wholesome breakfast or light meal.
Payatham Paruppu (Moong Dal) Idli Recipe
%20Idli){kind=link}
Payatham Paruppu (Moong Dal) Idli
Soft fermented moong dal and urad dal idlis, steamed light and spongy.
12 Idli
servings10
minutesIngredients
Payatham Paruppu ( Moong Dal) – 1 cup
Urad Dal – 1/2 cup
Fenugreek seeds – 1/4 teaspoon
Salt – 1 teaspoon or as per taste
Directions
- Wash and soak Moong Dal, Urad Dal and Fenugreek in water for 4 to 5 hours.
- Drain the water from soaked dals and put it in a mixie jar. Add required water and grind it to a fine paste The consistency of the batter should be like idli batter.
- Add salt and mix it well. Allow to ferment for 8 hours or over night.
- Boil water in Idli Pot. Grease the Idli Plate with ghee or oil. Pour a ladle of the batter into each plate and keep it in the Idli Pot. Steam it for 10 minutes.
- Remove the idli plates and allow to cool for two to three minutes.
- Using a spoon, take out the idlies and serve with any spicy Chutney/Sambar.