Moong Dal Idli | NO RICE Idli | Diabetic recipes
Moong dal Idli is a no-rice Idli / steamed rice cake made with fermented lentil batter. Served for breakfast / brunch with chutney or sambhar.
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
Video
Notes
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.
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