Instant moong dal idli recipe

INSTANT MOONG DAL IDLI / INSTANT IDLI WITHOUT RICE / HIGH PROTEIN IDLI 

Moong Dal Idli is a delicious gluten free Idli recipe made using only yellow moong dal . It is an instant recipe made without rice and does not require any fermentation time. It is a healthy, high protein idli recipe and very easy to make.

Moong dal Idli is an interesting combination of health and taste. Here by using moong dal instead of conventional rice or rava, we have stepped up the protein content of the recipe. Proteins keep the stomach full for a longer time. So if taken for breakfast it will prevent us from eating anything till lunch and thus reduce our total caloric intake for the day. 

Moong dal is low in fat content and very high on protein. In fact, moong dal is considered to be one of the best plant-based sources of protein.

• Packed With Healthy Nutrients. …
• High Antioxidant Levels May Reduce Chronic Disease Risk. …
• Antioxidants Vitexin and Isovitexin May Prevent Heat Stroke. …
• May Lower “Bad” LDL Cholesterol Levels, Reducing HeartDisease Risk. …
• Rich in Potassium, Magnesium and Fiber, Which May Reduce Blood Pressure.

INGREDIENTS

• Yellow moong dal – 1 cup
• Curd – ¼ cup
• Oil – 1 tbsp
• Salt to taste
• Eno pwdr – 1 tsp [ 1 small pkt ]

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METHOD

Clean , thoroughly wash and rinse the dal in several water .

soak moong dal for minimum 3 to  4 hours

Drain water from the dal and transfer  to the mixer jar and grind it to smooth batter.

Add  1 or 2 tbsp water if required .

grind into a thick but smooth batter like Idli batter.

add curd and whisk well .

add oil + salt and mix well .

now keep water to boil in the steamer .

add eno and whisk well for atleast 1 min .

[ Add eno salt just before you keep the idlis to steam  ]

Pour the batter in the greased idli moulds .

steam for 12 mins and off the flame .

open the lid after a min .

immediately transfer to hot box , don’t keep open .

demould the idlis and serve immediately with any southindian accompaniments like sambar / chutney .

It also tastes great with green mint and coriander chutney.

NOTE

1. With the dal you can soak 2 tbsp poha .
2. Adding fruit salt is a must to get soft and pillowy idli. But, the same should be added only when you are ready to steam the idli.
3. Tastes good when hot .

VARIATION

Instead of adding oil to the batter ,  we can temper the batter – Heat 1 tbsp oil add any spices like jeera / rai / green chilli / cashew / ginger  / curry leaves / asafoetida etc / We can also add grated carrot also

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