Split Green Moong Dal Idli | No Rice Idli

Split Green Moong Dal Idli or a No rice Idli is made using only lentils. The lentils used in this Idli are Split Green Moong and Urad Dal (Split Black Gram lentils).


Idli’s are steamed cakes, traditionally made using Rice and Black gram dal. Many variations exist to this Idli and my love for this healthy Idli’s can be seen on the different Idli recipes I have on my blog. (Link’s below)


A little about Split Green Moong Dal

Moong or green gram are small olive-green bean that has a sweet flavour, soft texture and are easy to digest. Green gram is available in many forms. They are whole, split , the de-husked (yellow moong dal) and this split green moong dal with the husk intact.



A little about Split Urad Dal (Black Gram)

Black gram or Urad dal is rich in iron and protein and acts as an excellent energy booster. Skinned and split urad dal is creamy white in texture. When boiled it forms a sticky texture, but when tempered with the right spices it is one of the best accompainment to rotis and rice. It is one of my favourite dal’s.


Split Green Moong Dal Idli


This idli is a favourite of my dad and a favourite of mine too. This idlis are less in carbs then compared to the normal Idli. This Split Green Moong Dal Idli are rich in protein and dietary fibre. Loaded with essential vitamins and is vegan and gluten free.

The idli’s come out very soft. You can check the texture for yourself. They are very light on the tummy and can be enjoyed with some spicy chutney and sambar or just plain with some Idli podi and ghee.

As you are aware that every month I participate in A-Z Recipe Challenge where we need to share the recipe begining with the letter for the month and the ingredient chosen should have it’s name in english. So I decided to make this Split Green Moong Dal Idli aka No Rice Idli.

I am also sharing this for the theme I am hosting this month , i.e. MLLA.




Ingredients

  • 1 Cup Urad Dal
  • 3 Cups Split Green Moong Dal
  • Salt to taste (Around 4-5 teaspoon)

Preparation

Idli Batter

  • Wash the Dal’s nicely 3-4 times.
  • Soak them in enough water (Double the quantity) for 4-5 hours.
  • Drain the water and give the dal a good rinse again.
  • Traditionally people use to use the same water and not discard it.
  • I discard the water to remove traces of pesticides if at all.
  • Grind the dal’s to a fine consistency.
  • Pour the batter in a large container/pot, as the batter needs space to ferment.
  • Give it a nice stir so that the dal’s are incorporated nicely.
  • Keep it in a warm location for 8-9 hours, preferably overnight in a warm location.

Preparing of the Green Split Moong Dal Idli’s

  • Fill a large pot Fill pot with water, or your Idli pot with water.
  • Make sure that the base of idli stand is well above the water level when kept inside it.
  • Keep the water to boil.
  • In the mean time grease the Idli Stand with little oil (just rub it with your fingers). I use just a drop of oil for each.
  • Add salt in the batter if not added and adjust the consistency.
  • Idli batter is of dropping consistency but not runny.
  • With the help of a spoon fill the moulds of the Idli Stand.
  • Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  • Cook the idli’s for a minimum of 10-12 minutes.
  • Idlis should be done.
  • To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 4-5 mins.
  • Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  • Remove them with the help of a spoon, they come out easily.
  • Yummy Green Split Moong Dal Idli’s are ready.
  • Enjoy it with Coconut Corainder Chutney  and Sambar.

Notes

  • 1 Cup = 240 ml
  • For people in cold places where it is difficult for the batter to ferment, follow one of the below steps for fermentation
    • Switch on the oven light and keep in the oven
    • Slightly warm the oven for 5 minutes. It should be just warm. Switch off and keep the container in the oven. It is advisable to keep a baking tray below, if the batter spills over.
    • Simply wrap the conatiner with a blanket or a thick cloth and keep it in a warm location.



Idli Recipes on my blog:


5 from 1 vote
Split Green Moong Dal Idli | No Rice Idli
Split Green Moong Dal Idli | No Rice Idli

Split green Moong Dal Idli is protein rich, vegan, gluten free and healthier alternative to the typical Idli with less carbs as it does not uses any rice.

Course: Breakfast, Main Course, Snacks
Cuisine: Indian
Keyword: Dal, Gluten Free, Lentils, Moong Dal, Urad Dal, Vegan
Author: Renu Agrawal-Dongre
Ingredients
  • 1 Cup Urad Dal
  • 3 Cups Split Green Moong Dal
  • Salt to taste Around 4-5 teaspoon
  • 1-2 tbsp Oil
Instructions
Idli Batter
  1. Wash the Dal’s nicely 3-4 times.
  2. Soak them in enough water (Double the quantity) for 4-5 hours.
  3. Drain the water and give the dal a good rinse again.
  4. Traditionally people use to use the same water and not discard it.
  5. I discard the water to remove traces of pesticides if at all.
  6. Grind the dal’s to a fine consistency.
  7. Pour the batter in a large container/pot, as the batter needs space to ferment.
  8. Give it a nice stir so that the dal’s are incorporated nicely.
  9. Keep it in a warm location for 8-9 hours, preferably overnight in a warm location.
  10. The next morning the batter is well fermented.
Preparing of the Green Split Moong Dal Idli’s
  1. Fill a large pot Fill pot with water, or your Idli pot with water.
  2. Make sure that the base of idli stand is well above the water level when kept inside it.
  3. Keep the water to boil.
  4. In the mean time grease the Idli Stand with little oil (just rub it with your fingers). I use just a drop of oil for each.
  5. Add salt in the batter if not added and adjust the consistency.
  6. Idli batter is of dropping consistency but not runny.
  7. With the help of a spoon fill the moulds of the Idli Stand.
  8. Once the water starts boiling, immerse the Idli stand in it, and close the lid.
  9. Cook the idli’s for a minimum of 10-12 minutes.
  10. Idlis should be done.
  11. To test prick a knife or a toothpick, it should come out clean. If not let it cook for another 4-5 mins.
  12. Remove it from the pot, and separate each of the stand layers, and let it cool for minute.
  13. Remove them with the help of a spoon, they come out easily.
  14. Yummy Green Split Moong Dal Idli’s are ready.
  15. Enjoy it with Coconut Corainder Chutney  and Sambar.
Recipe Notes
  • 1 Cup = 240 ml
  • For people in cold places where it is difficult for the batter to ferment, follow one of the below steps for fermentation
    • Switch on the oven light and keep in the oven
    • Slightly warm the oven for 5 minutes. It should be just warm. Switch off and keep the container in the oven. It is advisable to keep a baking tray below, if the batter spills over.
    • Simply wrap the conatiner with a blanket or a thick cloth and keep it in a warm location.


Love to read your comments and feedback. Do drop a line in the comment section if you like and do not forget to rate the Recipe. If you try this recipe, would love to see your creations, take a picture and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, Google+ and @Renunad on Instagram. Subscribe to my email list so that you get the recipe straight in your mailbox.


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Split Green Moong Dal Idli | No Rice Idli - Split green Moong Dal Idli is protein rich, vegan, gluten free and healthier alternative to the typical Idli with less carbs as it does not uses any rice. They are steamed cakes made without rice and only lentils and are generally served for breakfast.


Sharing this with: 

A-Z Recipe Challenge
and

MLLA #128

Hosted by me along with The Well Seasoned Cook and Lisa of Lisa’s Kitchen


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