Whole Green Mung Beans - 1 cup
Urad Dal / Split Black grams - 1/4 cup
Chana Dal / Split bengal gram - 1/4 cup
Methi / Fenugreek Seeds - 1/2 tsp
Ginger - 1 inch grated
Green Chili - 3, chopped
Water - about 1/4 cup to aid in grinding
Soak mung beans, urad dal, chana dal, methi in plenty of water overnight.
Drain and wash in running water once. Add grated ginger and chopped green chili, a little water and grind in a grinder to make a smooth paste.
Add salt and mix the batter well with your hands.
Cover with a plastic cling loosely (or make a few holes on the cling) and place the batter inside the oven to ferment for 8 hours.
Grease idli moulds lightly and put 2 tbsp of batter in each slot and steam for around 10 to 15 minutes.
Remove and serve immediately with coconut chutney.
Adapted from http://www.ohtastensee.com/2012/04/04/mung-bean-idli-with-celery-walnut-chutney/
Sending this recipe to the following event hosted by - http://naliniscooking.blogspot.com/2012/07/show-me-your-hits-legumes-and-lentils.html and started by http://sangeethaskitchen.blogspot.com/p/spicy-treats-event-schedule.html