Moong Dal Idli
Soft, fluffy and protein-rich idlis made from split moong dal — a healthy, gluten-free Indian breakfast that’s easy to cook even for beginners.
Ingredients
Equipment
Method
- Rinse the split moong dal thoroughly and soak in enough water for 2 hours.
- After soaking, drain the water and transfer the moong dal into a mixer grinder. Add curd and blend to a smooth batter.
- Transfer the batter into a bowl. Add rava (if using) and salt, and mix well. Let the batter rest for 15–20 minutes so rava softens.
- Just before steaming, gently stir in fruit salt (eno) or baking soda and lightly mix until batter becomes frothy.
- Grease the idli mould with a little oil. Pour the batter into moulds, filling each dimple about 3/4 full.
- Steam the idlis in a steamer or pressure cooker (without whistle) for about 12–15 minutes on medium heat. Use a toothpick to check — it should come out clean.
- Let the idlis rest for a minute, then gently remove them from the mould. Serve hot with chutney or sambar.
Notes
For extra fibre and flavour, you can add finely chopped vegetables like carrot or coriander into batter before steaming. Serve immediately — idlis tend to dry if kept for long. This no-rice version makes a good breakfast for weight management and diabetic-friendly diets.