Moong Dal Idli Recipe – A Soft, Fluffy South Indian Delight
Moong Dal Idli is an incredibly easy and nutritious South Indian breakfast that brings together the wholesome goodness of yellow moong dal, idli rice, and methi seeds. While making idlis at home can sometimes lead to flat, hard idlis that don’t fluff up as expected, this recipe ensures a perfect result with the right balance of ingredients and proper fermentation. These soft, pillowy idlis are packed with protein, making them a healthy and satisfying start to your day. The addition of fenugreek seeds (methi) helps with fermentation and also adds a subtle flavor to the idlis.
Cuisine: South Indian
Course: Breakfast
Diet: High Protein Vegetarian
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split) | 1 cup |
| Idli Rice | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Salt | 1 teaspoon |
| Water | As needed to grind |
| Ghee | For greasing the idli pan |
Preparation Time: 400 minutes
Cook Time: 15 minutes
Total Time: 415 minutes
Instructions
-
Soak the Ingredients:
Begin by washing and soaking the yellow moong dal and methi seeds together in a bowl for about 3 hours. Similarly, wash and soak the idli rice in another bowl for 3 hours. -
Blend the Moong Dal and Methi Seeds:
After soaking, drain the moong dal and methi seeds and transfer them to a blender or mixer grinder. Add a little water and blend to make a smooth batter. Transfer the blended mixture into a large mixing bowl. -
Blend the Rice:
Now, blend the soaked idli rice with some water to form a smooth batter. Pour the rice batter into the bowl with the moong dal mixture. -
Combine the Batters and Add Salt:
Add 1 teaspoon of salt to the batter and mix thoroughly until everything is well combined. -
Fermentation:
Cover the bowl with a lid or cloth and let the batter ferment for 8 hours. You should notice air pockets and bubbles in the batter once it has fermented properly. -
Prepare the Idli Pan:
Grease the mini idli pans or moulds with a little ghee. Once the batter is ready, spoon the mixture into the greased idli moulds, filling them up. -
Steam the Idlis:
Prepare an idli steamer by adding a little water at the bottom. Place the filled idli racks in the steamer and cover the steamer. Turn on the heat to high and steam the idlis for about 15 minutes. -
Check the Idlis:
After 10 minutes, turn off the heat and open the steamer. Insert a knife or toothpick into the center of an idli. If it comes out clean, the idlis are ready. -
Serve:
Carefully remove the Moong Dal Idlis from the steamer. Serve them hot with Mixed Vegetable Sambar and Coconut Chutney for a traditional South Indian breakfast. Alternatively, toss the idlis with Chutney Podi to create a flavorful Moong Dal Idli with Thengai Milagai Podi.
Tips for Perfect Moong Dal Idlis:
- Fermentation: Proper fermentation is key to achieving soft, fluffy idlis. Ensure the batter is kept in a warm place for the fermentation process. The air pockets and bubbles in the batter will ensure the idlis rise properly.
- Texture of the Batter: The batter should be smooth and not too thick. Add water gradually while grinding to achieve the right consistency.
- Steaming: Always steam idlis on high heat, and do not overcook them to avoid them becoming too dense.
Serving Suggestions:
For a complete meal, serve your Moong Dal Idlis with a bowl of Mixed Vegetable Sambar, Coconut Chutney, or even a spicy Chutney Podi. You can also enjoy them with a steaming cup of South Indian Filter Coffee for the ultimate traditional experience.
Enjoy this protein-packed breakfast that’s not only nutritious but also full of flavor!
