Payaru Idli

Green gram (aka mung beans, Mudga or Pachai Payaru) is an excellent source of fibre and is fat-free. It has many health benefits and is rich in antioxidants, omega-3 and omega-6 fatty acids, magnesium, folic acid, and vitamin B6 and is considered a superfood. Payaru Idli, a Soft and steamed savory cake recipe is made by soaking, grinding Green gram and urad dal along with other spices. It’s a no rice idli, hence a diabetic-friendly recipe, and is a healthy option for breakfast.

Planning & Pre-Preparation: 10 mins

Soaking Time: 4 hours

Fermenting time: 7 hours

Cooking time: 15 mins.

Yields: 15 Idlis


Ingredients 1:

  • Green gram/ Pachai Payaru/ Mung beans/ Mudga  – 1 Cup
  • Urad Dal/ Uluttam Paruppu – 1/3 cup
  • Water for soaking - 2 Cups
  • Water for grinding – ¾ cup (½ cup. For grinding + ¼ cup for batter)
  • Salt - per taste
  • Oil for greasing- 1/2 Tsp. 

Ingredients 2 – Masala paste:

  • Green Chillies/ Pachai Milagai - 2-3
  • Ginger – 1Tsp.
  • Coriander leaves - Handful.
  • Asafoetida/Kayam/Hing – 1 Tsp.
  • Cumin Seeds/ Jeera – 1 Tsp.
  • Pepper/ Milaku – 1 Tsp.


  • Soak Green gram/ Pachai Payaru/ Mung beans/ Mudga and Urad dal in sufficient water for about 4 hours. 
  • After 4 hours, check whether the green gram and urad dal are soaked completely, if not soak for a few more hours.
  • After 4 hours, drain off the water and add the contents to a mixer grinder and grind with ½ cup of water to form a smooth consistency batter. 
  • Transfer the batter to a mixing bowl. 
  • Now add salt and ¼ cup water and mix it well to form an idly batter consistency. Let it rest for about 7 hours.
  • After 7 hours, Check for the batter consistency, if it’s too thick or tight sprinkle a little quantity of water to form a perfect idli batter consistency. Tight batter results in hard Idli.
  • To a mixer grinder add the Ingredients 2 – Masala Paste and grind it to a fine paste. Masala paste is ready. 
  • Now add the masala paste to the idli batter and mix well to form a perfect Idli batter consistency. 
  • Now Grease the moulds and pour a ladle of batter into each cavity. Tap it slightly.
  • Preheat the idly pot and gently place the idly plates and steam for about 15 mins.
  • After 15 mins of cooking, check whether the Idli is completely cooked, if not cook for a few more minutes. Healthy Payaru Idli is ready. It goes well with idli milagai podi and sambar.

Points to be noted

  • Depending upon weather conditions, green gram soaking time may vary. You can also add lukewarm water while soaking the green gram and urad dal.
  • If needed, add a little quantity of water (¼ cup) while grinding green gram and urad dal if needed.
  • While grinding the masala paste, if needed you can sprinkle a little quantity of water for forming a fine paste.
  • Idli will be soft only if the batter is properly fermented. 


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