Moong Dal Idlis (No Rice)
Moong Dal Idlis are a light, fluffy, and healthy twist on the classic South Indian idli, made with protein-rich yellow lentils, fresh vegetables, and mild spices. Steamed to perfection, they’re low in calories, made without rice, and packed with nutrition, making them a great choice for breakfast, lunch, or a...
Ingredients
For the Batter
- 1cupYellow lentils (Moong Dal)
- 1/2inGinger
- 2pieceGreen Chillies
- 1tspSalt
- 1/3cupYogurt
- 1/3cupPeas
- 1/3cupgrated Carrot
- 1/4cupfresh Coriander (chopped)
- 1tspFruit Salt (Eno)
For the Tempering
- 2tbspOil
- 1tspBlack Mustard Seeds (Sarso)
- 1pinchAsafoetida (Hing)
- 1/4tspTurmeric
- 1sprigCurry leaves (chopped)
How to make Moong Dal Idlis (No Rice)
Preparing the Batter
Wash and soak the moong dal for at least 2 hours or overnight. Once soaked, drain and rinse thoroughly.
Grind the dal with green chillies, ginger, salt, and yogurt to form a smooth, pourable batter. Ensure it is not too thick or runny.
Transfer the batter to a large mixing bowl.
Preparing the Tempering
Heat oil in a small pan over medium heat.
Add mustard seeds and let them splutter. Turn off the heat, add asafoetida, curry leaves, and turmeric powder. Stir briefly.
Pour the tempering into the batter and mix gently.
Adding Vegetables
Mix in the peas, grated carrot, and chopped coriander until well combined.
Just before steaming, add the fruit salt, pour a tablespoon of water over it, and mix quickly but gently.
Steaming the Idlis
Bring water to a boil in a large pot or idli steamer.
Lightly grease the idli moulds with oil to prevent sticking.
Pour the prepared batter into the moulds, filling each cavity about three-quarters full.
Place the moulds in the steamer, cover with a lid, and steam for 12-15 minutes.
To check doneness, insert a toothpick into the centre of an idli; it should come out clean.
Remove the moulds from the steamer and let them cool slightly for 3-4 minutes. Carefully scoop out the idlis using a knife or a spatula.
Repeat the process with the rest of the batter.
Serving the Idlis
Serve the idlis warm with coconut chutney or beetroot chutney.
Tips & Tricks
Refrigerate leftover idlis in an airtight container for up to 3 days. To reheat, steam them in a steamer for 3-4 minutes instead of using a microwave to maintain softness.
Ensure the water in the pot or idli steamer is boiling before steaming.
Leena Kohli
(@leenakohli)
Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩🍳✨