Moong dal Idli is a no-rice Idli / steamed rice cake made with fermented lentil batter. Served for breakfast / brunch with chutney or sambhar.
Tired of eating the same Idli varieties ?
Then try this fuss free Moong Dal Idli that's not only low on carbs (yes, there is NO rice in the batter), but is also protein packed and goes well with any chutney or Molagapudi for the breakfast time.
I am always looking out for steamed food options and this Moong Dal Idli fit like a glove.
For a South Indian family like us, this was double jeopardy - too tempting to try out, but at the same time was unsure about the results. However, the husband man's complis at breakfast this morning laid all that to rest.
Although the kiddo was not sure why the Idlis were not the usual 'white coloured' button shaped ones, she ate them too. Just to make it all the more healthier, I served it with both sambhar and chutney and it all got lapped up
Protein intake trend..
Protein intake is all up and running all over social media and popular influencers, and as much as we love our tofu and paneer, as a true blue South Indian, I keep looking for sustainable, non-diary alternatives like Rajma, Chole, Sabut urad dal and of course Idlis / dosa / Adai are the practical ways I can have protein for me and my family members.
Notes for soft Moong Dal Idli:
- You can use a mixture of whole moong and whole urad dal too (with the skin on) - the colour would vary then.
- Serve these idlis while hot/warm only. Doesn't freeze well or keep beyond 3-4 hours once prepared.
- The batter however keeps for 3-4 days under refrigeration.
- Addition of Sabudana / Tapioca pearls is totally optional.
- You can grind this batter with mixer grinder too, but personally I found the Idlis to be fluffier with Stone grinder / wet grinder.
What to serve with this Moong Dal Idli ?
Hotel Sambhar, Bangalore Darshini style Sambhar, Udupi Sambhar or any of the 20+ chutney varieties
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More Idli / Protein based breakfast options you may like on the blog:
Prep time - 10 mins + 4 hours of soaking time ; Cook time - 10 mins (per batch)
Makes ~ 12 - 14 Idlis (medium sized) ; Fermentation time - Min 8-10 hours
Serving Suggestions - Any chutney / Sambhar/ Molagapudi
Difficulty level - Easy
What you need to make Moong Dal Idli
( 1 cup = 100 grams)
- 100 g Moong Dal (split green gram, can use whole moong dal too)
- 100 g Whole Urad Dal ( - ¾ cup
- 1 tablespoon fenugreek seeds (methi / vendhayam)
- 1 teaspoon Tapioca pearls (Sabudana/Javvarisi / Sabbakki)- optional
- 1 teaspoon Salt - to taste
How to make Moong Dal Idli:
- Wash and soak the dals, now add the methi seeds and sabudana (if using) - soak all 4 together for 6-8 hours.
- Drain the water and grind to a smooth fluffy paste.
- Grind to a smooth Idli batter. Add the salt and mix well with clean hands for a couple of hands -
- Mix well and let it ferment overnight or for a min of 8 hours or overnight
- The next day (or after 8- 10 hours), mix the fermented batter gently so as to not disturb it too much
- Grease the idli plates well.
- Pour this batter into greased dimples of the Idli plates.
- Steam for 10-11 mins per batch (this might require a little more time than the usual idlis)
- Cool for 1-2 mins, and then un-mould slowly
- Serve the hot idlis with any chutney or molagapudi
Moong Dal Idli | NO RICE Idli | Diabetic recipes
Equipment
- Steamer
- Wet Grinder
- Idli Mould / Idli Maker
Ingredients
- 100 g Moong Dal Pasi Paruppu, split green gram, can use whole moong dal too
- 100 g Whole Urad Dal split black gram, Ulundhu, Uddina Bele
- 1 tablespoon fenugreek seeds methi / vendhayam
- 1 teaspoon Tapioca pearls Sabudana/Javvarisi / Sabbakki- optional
- 1 teaspoon Salt (or to taste
Instructions
- Wash and soak the dals, now add the methi seeds and sabudana (if using) - soak all 4 together for 6-8 hours.
- Drain the water and grind to a smooth fluffy paste.
- Grind to a smooth Idli batter. Add the salt and mix well with clean hands for a couple of hands -
- Mix well and let it ferment overnight or for a min of 8 hours or overnight
- The next day (or after 8- 10 hours), mix the fermented batter gently so as to not disturb it too much
- Grease the idli plates well.
- Pour this batter into greased dimples of the Idli plates.
- Steam for 10-11 mins per batch (this might require a little more time than the usual idlis)
- Cool for 1-2 mins, and then un-mould slowly
- Serve the hot idlis with any chutney or molagapudi
Torviewtoronto says
yummy looks wonderful
Gayathri Kumar says
These idlis look so soft and they look perfect..
Priya Suresh says
Excellent and nutritious steamed cakes, am in love with this low carb breakfast. Packed with proteins.
MySpicyKitchen says
Though the idli are not white, I like greenish hue from moong.
Suma Gandlur says
Healthy idlis. I have heard about these idlis from my mom but never bothered to find the proportions though. I think our version has more moong dal or something like that.
Srividhya says
I have tried moong dal dosa.. this idly is very interesting. will try this out soon.
cookingwithsapana says
Very healthy and soft looking idlis. I love idlis but could never make them as perfect as yours.
www.annapurnaz.in says
Wow!Protein packed braekfast...must try
Pavani says
Wow idli with moong dal -- now that sounds very delicious. Bookmarked!!
The Pumpkin Farm says
these really look very tempting...the ones we get in our office - mangalorean anna yet fails...is more like the dhokla made with moong dal......great recipe for me ...loved the pics as well
Srivalli says
Lovely colour to the idlis, good one to make for a change!
Sowmya :) says
That's a lovely twist to the regular idli....must try it the next time.
Archana says
Love this twist. Must try making it.
Sandhya Ramakrishnan says
This sounds really interesting. Bookmarking to try this soon!
Seema says
Usually I am sceptical about fermenting batter in winter as it always depends on the temeprature fluctuations, This moong dal idli batter was brilliant. It was a cold weekend still the batter rose well and the flavour of the idlies were very good,
Kalyani says
awesome. Thanks a lot for trying
Priya Srinivasan says
As southindians we can't do without idli-dosa batter. A variety in them is always a welcome. This no rice, moong dal idli looks perfectly made. Adding this to our weekly menu!
Kalyani says
Thanks Priya. Do try it when possible
Radha says
We are idli lovers. This dal only idli is a great idea as my kids are inetersted in high protein foods.
Kalyani says
yay. Go for it, Radha
Sasmita says
This is such an nice twist to regular idli. no-rice Idli made with fermented lentil batter (moong dal) must be flavourful Love to have with chutney or sambhar.
Kalyani says
it's absolutely delish. both urad and moong are used in the batter
Jayashree T Rao says
Nice variety of idli. It is ideal for all. I make these with sambar along to serve.
Preey says
This Moong dal idli looks so soft and fluffy. We love idli variety at home . Love this diabetic friendly idli with sambar and chutney .
Kalyani says
thanks Preethi.