Name: Moong Dal Idli Recipe | No Rice Protein-rich Idli Recipe
Prep time: 10 min
Cook time: 15 min
Ingredients: 1½ Cups Moong dal (1 Cup - 250ml); ¾ tsp Salt; ¼ Cup Grated Carrot; 2 tbsp Green Peas; 1 tbsp Coriander Leaves; 1 tsp Eno; 2 tsp Salt; 1 tsp Mustard seeds; 1 inch Ginger (Chopped); 2 Green Chili; Few Curry leaves; 1 tbsp Cashews

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Idli is one of the healthiest dish we can proudly say aloud. Rice, urad dal are soaked, ground to thick batter and the batter then fermented for 8-12 hours. After fermenting, the batter is poured into idli plates and steam cooked to get healthy and tasty idli'. Fermentation process is the main secret for getting soft and puffy idli'. There are lots of instant version of Idli we can make like Rava Idli, Javvarasi Idli, Oats Idli where we don't ferment the batter but instead we add Eno Salt / Baking Soda which makes the idli fluffy and soft.

This Moong Dal Idli is a no-rice, Protein-rich Idli variety. Out of all lentils Moong Dal is rich in protein and is very healthy for even babies. Dal is soaked, ground to thick batter and enhanced with tempering, veggies and eno salt. The batter is then poured into Idli plates and steam cooked for 15 mins to get soft and puffy Moong Dal Idli. I have used the yellow split moong dal but we can also use whole or split green moong.

You can serve this Idli with Coriander Chutney.

Tips for perfect Instant Moong Dal Idli:

Soak moong dal for atleast 3 hours
Adding Curd incorporates sour taste to the batter which we usually get it through fermentation. I have not used curd but we can add it to batter
Adding Eno Salt is must to get the softer idly. It helps the batter to aerate making the idli fluffy and soft. But we need add eno salt only just before we are ready to steam the idli'. If we keep the batter after adding eno salt for long time, the batter will be more diluted and idli's will not puff up

Steps to make Moong Dal Idli without Eno Salt:

This version of making Moong Dal Idli without Eno Salt is shared by Ms.Sita Srinivasan. But the batter requires fermentation similar to our regular idli/dosa batter.

4 cups moong dhal and 1 cup urad dhal. Soak separately.
Grind urad dhal with 3 cups water and moong dhal with 1.5 cups water.
Mix the batter very well. Add salt and allow it to ferment like normal idli batter.
Before making Idli, add water as needed.

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Recipe Card for Moong Dal Idli Recipe | No Rice Protein-Rich Idli Recipe:

Instructions with Step by Step Pictures

SOAKING DAL

Wash and soak moong dal for atleast 3 hours

GRINDING DAL

After 3 hours, drain water from the dal. Take dal to the mixer jar and grind it to smooth batter. Add water little by little till you get a thick but smooth batter like Idli batter.

TEMPERING PROCESS

Heat oil in a pan. Add mustard seeds and allow it to sputter. Then add chopped ginger, green chili, curry leaves, cashews and fry till cashews turn light golden color

Add this tempering to the ground Moong Dal Batter. Also add salt to the batter

Next, add the grated carrot, boiled green peas, chopped coriander leaves to the batter and give the batter a good stir

Finally add eno salt just before you plan to make idli. Adding Eno salt makes the batter fluffy and more diluted and we don't need any fermentation of the batter. Always add eno salt just before you are ready to steam the idli.