Moong dal Idli is a no-rice Idli / steamed rice cake made with fermented lentil batter. Served for breakfast / brunch with chutney or sambhar.
Tired of eating the same Idli varieties ?
Then try this fuss free Moong Dal Idli that’s not only low on carbs (yes, there is NO rice in the batter), but is also protein packed and goes well with any chutney or Molagapudi for the breakfast time.
I am always looking out for steamed food options and this Moong Dal Idli fit like a glove.
For a South Indian family like us, this was double jeopardy – too tempting to try out, but at the same time was unsure about the results. However, the husband man’s complis at breakfast this morning laid all that to rest.
Although the kiddo was not sure why the Idlis were not the usual ‘white coloured’ button shaped ones, she ate them too. Just to make it all the more healthier, I served it with both sambhar and chutney and it all got lapped up
Protein intake trend..
Protein intake is all up and running all over social media and popular influencers, and as much as we love our tofu and paneer, as a true blue South Indian, I keep looking for sustainable, non-diary alternatives like Rajma, Chole, Sabut urad dal and of course Idlis / dosa / Adai are the practical ways I can have protein for me and my family members.
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.
What to serve with this Moong Dal Idli ?
Hotel Sambhar, Bangalore Darshini style Sambhar, Udupi Sambhar or any of the 20+ chutney varieties
More Idli / Protein based breakfast options you may like on the blog:
Prep time – 10 mins + 4 hours of soaking time ; Cook time – 10 mins (per batch)
Makes ~ 12 – 14 Idlis (medium sized) ; Fermentation time – Min 8-10 hours
Serving Suggestions – Any chutney / Sambhar/ Molagapudi
Difficulty level – Easy
What you need to make Moong Dal Idli
( 1 cup = 100 grams)
- 100 g Moong Dal (split green gram, can use whole moong dal too)
- 100 g Whole Urad Dal ( – 3/4 cup
- 1 TBSP fenugreek seeds (methi / vendhayam)
- 1 tsp Tapioca pearls (Sabudana/Javvarisi / Sabbakki)- optional
- 1 tsp Salt – to taste
How to make Moong Dal Idli:
- 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
yummy looks wonderful
These idlis look so soft and they look perfect..
Excellent and nutritious steamed cakes, am in love with this low carb breakfast. Packed with proteins.
Though the idli are not white, I like greenish hue from moong.
Healthy idlis. I have heard about these idlis from my mom but never bothered to find the proportions though. I think our version has more moong dal or something like that.
I have tried moong dal dosa.. this idly is very interesting. will try this out soon.
Very healthy and soft looking idlis. I love idlis but could never make them as perfect as yours.
Wow!Protein packed braekfast…must try
Wow idli with moong dal — now that sounds very delicious. Bookmarked!!
these really look very tempting…the ones we get in our office – mangalorean anna yet fails…is more like the dhokla made with moong dal……great recipe for me …loved the pics as well
Lovely colour to the idlis, good one to make for a change!
That's a lovely twist to the regular idli….must try it the next time.
Love this twist. Must try making it.
This sounds really interesting. Bookmarking to try this soon!
What an interesting way to make idlis using moong dal. Its added such a lovely colour to the idli.