Moong Dal is a protein rich lentil. We can make soft Idlis out of this healthy pulse. This is a no rice Idli Recipe with moong dal and spices. Serve with Mint-Coriander Chutney and enjoy this healthy Idli
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.
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.
Moong Dal Idli Recipe | No Rice Protein-rich Idli Recipe
Course: Breakfast
Cuisine: Indian
Equipments Needed
Mixer Grinder
Heavy Bottomed Pan
Pressure Cooker
Idli Plates
Prep Time: 10minutes
Cook Time: 15minutes
Soaking Time: 3hours
Servings: 4people
Calories: 175kcal
Author: Sowmya Venkatachalam
Moong Dal is a protein rich lentil. We can make soft Idlis out of this healthy pulse. This is a no rice Idli Recipe with moong dal and spices. Serve with Mint-Coriander Chutney and enjoy this healthy Idli
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.
Steam Cooking Process
Grease the idli plates with oil. Add a ladle of batter in each idli mould.
Steam cook for about 15 mins
Allow the steam to fully release and then allow it to cool off for a minute. Then using a spoon or take out the Idli's from the mould
Serving Time
Serve the delicious protein rich Moong Dal Idli with chutney of your choice and enjoy this delicious Idli!
Video
Notes
We can add 1/4 Cup of curd to incorporate sourness in the batter
Adding veggies are optional. You can skip the vegetables
Nutritional Info
Nutrition Facts
Moong Dal Idli Recipe | No Rice Protein-rich Idli Recipe
Amount Per Serving (2 Idli)
Calories 175Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 33g11%
Protein 11g22%
* Percent Daily Values are based on a 2000 calorie diet.
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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.
STEAM COOKING PROCESS
Grease the idli plates with oil. Add a ladle of batter in each idli mould. Steam cook for about 15 mins
Allow the steam to fully release and then allow it to cool off for a minute. Then using a spoon or take out the Idli’s from the mould
SERVING TIME
Serve the delicious protein rich Moong Dal Idli with chutney of your choice and enjoy this delicious Idli!
I make this idli with 4 cups moong dhal and 1 cup udad dhal. No vendhayam. Soak separately. Grind udad dhal with 3 cups water and moong dhal with 1.5 cups water. Mix, add salt and add ferment like normal idli batter. Before making, add water as needed and make idli. My amma was surprised with the no yellow tinge color. Nobody will know till you say it is no rice idli.
I have not tried with Vegetables, because the batter is v airy and bubbly and idli comes out super.
I burp a lot with eno and so I avoid it.
Oh thats so nice of you mam to share this version. I will try it soon and publish it mentioning your name. So happy to learn it from you. Thank you so much for sharing.
Thanks for sharing Healthy Recipe. can you tell me when should I add curd. As I don’t prefer adding ENO . So at what point we need to add curd and its measurement can you please let us know.
Curd incorporates sour taste which will be naturally gotten from fermentation process. if you don’t like eno salt, you can soak 1/4 cup of whole urad dal for 1 hour and grind it as we do for dosa batter and add it to moong dal batter mix well and then ferment it. That way the batter will get fermented and comes out fluffy when steamed.
Hello Sowmya: I’d like to use the fermentation-no Eno method when I try out your recipe, that is with the vegetables. At what stage should I (1) ferment the batter (2) add curd?
if you want to go for fermentation process, soak Urad dal for 2 hours grind it and mix with moong dal batter and ferment it for 8 hours. It will naturally ferment
Hi Sowmyaji, tried this recipe today, for the first time. Prepared a small quantity. Turned out well. My first recipe from your blog.
I hv added this recipe in my breakfast menu. Thank you so much.
I make this idli with 4 cups moong dhal and 1 cup udad dhal. No vendhayam. Soak separately. Grind udad dhal with 3 cups water and moong dhal with 1.5 cups water. Mix, add salt and add ferment like normal idli batter. Before making, add water as needed and make idli. My amma was surprised with the no yellow tinge color. Nobody will know till you say it is no rice idli.
I have not tried with Vegetables, because the batter is v airy and bubbly and idli comes out super.
I burp a lot with eno and so I avoid it.
Oh thats so nice of you mam to share this version. I will try it soon and publish it mentioning your name. So happy to learn it from you. Thank you so much for sharing.
I grind with grinder, not mixer. I do not know how much water to add for mixer.
I have not measured water. I will add till i get a smooth batter with pouring consistency
Thank you for sharing, planning to make them tomorrow. Can you let me know at what stage we need to add yogurt?
Hi Vasudha, I didn’t add yogurt in making this Idli. If you like it, you can add it to the batter.
Easy. Nd must be yummy
Thank you
Thanks for sharing your recipe …I also prefer without eno and ur recipe gave me that confidence
Thanks Chandana. Try out this option and share the feedback
Thanks for sharing Healthy Recipe. can you tell me when should I add curd. As I don’t prefer adding ENO . So at what point we need to add curd and its measurement can you please let us know.
Curd incorporates sour taste which will be naturally gotten from fermentation process. if you don’t like eno salt, you can soak 1/4 cup of whole urad dal for 1 hour and grind it as we do for dosa batter and add it to moong dal batter mix well and then ferment it. That way the batter will get fermented and comes out fluffy when steamed.
Hello Sowmya: I’d like to use the fermentation-no Eno method when I try out your recipe, that is with the vegetables. At what stage should I (1) ferment the batter (2) add curd?
if you want to go for fermentation process, soak Urad dal for 2 hours grind it and mix with moong dal batter and ferment it for 8 hours. It will naturally ferment
Thank you for the fermentation info. When do I add the curd?
No need to add curd if its naturally fermented
Wonderful! I would like to prepare them with this green chutney. Can you suggest me how to make it?
Are you asking recipe for green chutney? If so, pls refer this link – https://www.subbuskitchen.com/restaurant-style-coriander-chutney/
Hi Sowmyaji, tried this recipe today, for the first time. Prepared a small quantity. Turned out well. My first recipe from your blog.
I hv added this recipe in my breakfast menu. Thank you so much.
Very glad to know Namrata. So happy you liked it. Please keep trying other recipes and share your feedback! Thank you!