Split Green Moong Dal Idli (Rice Free Idli)
Split green Moong Dal Idli is a protein-rich, vegan, gluten-free and healthier diabetic-friendly breakfast or a meal. It is a good alternative to the typical Idli with fewer carbs as it does not use any rice.
Split Green Moong Dal Idli or a Rice Free Idli is made using only lentils. The lentils used in this Idli have Split Green Moong and Urad Dal (Split Black Gram lentils).
What is Idli?
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.
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 accompaniment to rotis and rice. It is one of my favourite dal's.
Split Green Moong Dal Idli (Rice Free Idli)
Split Green Moong Dal idli is a favourite of my dad and a favourite of mine too. These idlis are less in carbs than 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 or Vellulli Karam podi (Spicy Garlic & Red Chilly Powder) and oil.
Texture of Moong Dal Idli
Just like regular idlis, green moong dal idlis are steamed, giving them that signature light and airy texture. You can see the texture below.
If you're used to the mild, neutral taste of traditional rice idlis, green moong dal idlis bring a refreshing change. The dal lends a nutty, slightly earthy flavor that pairs beautifully with spicy chutneys or tangy sambars.
Fermenting Idli Dosa Batter
Idli dosa batter can be made at home. It is not rocket science, but a few tips and tricks and you would get the perfect fermented batter every time. Even if you are staying in a cold climate. I live where the weather is below 0 or at the max 10 throughout the year, except for the summer season if we are fortunate. But still, I do make my batter at home successfully. Follow the tips and tricks mentioned in this post on how to Successfully Ferment the Batter in Cold Climate.
Serving Suggestions
Green moong dal idlis, with their earthy and nutty flavor, complement a variety of traditional and modern accompaniments. Pair them with classic Coconut Chutney, Tomato chutney, Coriander Chutney, Spicy Red chutney, Sambhar or podi.
A simple drizzle of warm ghee over freshly steamed idlis is a simple yet indulgent way to enjoy their natural flavours.
Idli Recipes on my blog:
Split Green Moong Dal Idli | No Rice Idli
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Ingredients
- 1 Cup Urad Dal
- 3 cup Split Green Moong Dal
- Salt (Around 4-5 teaspoon)
- 1-2 tablespoon Oil (For greasing Idli Moulds)
Instructions
Idli Batter
- Wash the Dal's nicely 3-4 times until the water runs clear.3 cup Split Green Moong Dal, 1 Cup Urad Dal
- 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.
- Add Salt and mix it nicely in circular motion, for 2-3 minutes.Salt
- Keep it in a warm location for 8-9 hours, preferably overnight in a warm location.
- The next morning the batter is well fermented.
- If you are struggling to get your batter fermented, follow this tips and tricks.
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.1-2 tablespoon Oil
- If you have not added salt, add salt in the batter.
- Adjust the consistency of the batter if required. 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 = 235 ml, 1 tablespoon= 15 ml, 1 teaspoon = 5 ml
- Any size cup can be used. Just use the same ratio of lentils.
- For people in cold climate or facing issues with fermenting the batter, check out my detail post here on how to Successfully Ferment the Batter in Cold Climate
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This post first appeared on my blog on 8th May 2019. Today 2nd Feb 2025, I am updating the pics and a bit of content. Recipe remains the same. I will upload the video soon on my YouTube channel.
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Lovely breakfast idea for diabetics and weight watchers and for those who want to avoid rice for health reasons. The idli looks fluffy and super delicious! Thank you for sharing this awesome recipe. 🙂
such a lovely, No-rice idli ! we are major idli fans and I am always on the look out for newer, doable recipes. and this is such a treat !
Renu,
I love this protein rich idli. That and the chutney are so tempting!
Thank you
The idlis have come out so fluffy and soft! Never tried idli without rice. Love how beautifully you have explained it. Even a novice can cook 🙂 Great share!
Thank You
This is so interesting! I have seen idlis with some form of carb in it, but not this one! And looks fluffy too, surely doesn't miss the rice...
Thank you
Idlis are my favourite..
Must try out this innovative version of yours,
Thank you, My mom is making this since long
Healthy tiffin recipe rich in proteins. Loved this no rice, healthy idli.
Thank You
No rice at all! 🙂 Normally I have seen recipes using rice or ragi but haven't come across a recipe using only dals to make idli. This is perfect for so many reasons! 🙂 and they've risen so well and look so fluffy. I definitely have to try it once my shipment comes and I have all the tools to make idli!
Thank you so much. Let me know how it turned out.
Superb idea to use green moong instead of rice. Loved this healthy and delicious idli recipe. Its also best for diabetic. I will try it soon.
Thank You
Goodness of 2 dals and no rice make it a must try at home Idli Recipe. Great for packing in lunch box and for people who are following a high protein, no carb diet. Steamed and low oil, what more does one need?
Absolutely, Thank You
This is definitely a protein rich snack or light meal. I've never tried making idlis with just lentils. Love the slight yellow hue of the idlis. Bookmarked!
Thank You
Perfect diabetic treat for people who are trying to reduce carbs in their diet! Green moong dal is my favorite ingredient to use any time! These idlis look so delicious; a great way to feed proteins for idli lovers!
Thank You
Healthy and filling tiffin recipe, perfect for lunchbox and weekend breakfast option. These idlis looks soft and fluffy.
Thank You
I use chilka urad for making Idllis..liked your idea of using green moong dal.. the idllis looks so soft and spongy .. very nice share.
It is using both the dals, chilka urad dal and green moong dal.
I love to experiment different grains in my idlis. Love your version of replacing rice with moong dal. The idlis look very fluffy.
Thank You
The idly looks so perfect. it is so fluffy. I had tried this once but mine was a different propotion and was not so nice. So I will try this recipe.
Oh, do give this a try. My mom used to make this since long, and always a full proof. Thank You
We make idli very often for breakfast and I am hoping to add this to my repertoire. Will be a welcome change.
Thank You
Very interesting recipe, an idli with green gram dal without rice. These idlis recipe are giving lots of interest to try them soon.lovely share!!
Thank You
Like this change in our regular idli.. Us of no rice here is something i should try sometime surely renu.. Love the share
Thank you
The idlis look fluffy and perfect . I like the idea of mixing the too dalls to create the perfect idli.
Thank You
they look so soft and fluffy - a perfect way to celebrate Fathers Day
How much water are you using to blend the dals after soaking?
I do not have a ratio of water, but just enough to grind it smoothly. It would need scraping the sides of mixie bowl in between and add a tablespoon at a time when required
Hi Renu Thank you for posting this awesome recipe! I live in England and it is very cold here at the moment. Can I ask how much you expect this batter to rise by when fermenting? Also why do I need the green moong as well as the black urad? Can I do it with just urad? Will it work?
Thank you again for your wonderful and inspirational blog.
Thank you very much Chenali for your kind words. Such words motivate us.
I am in Ireland so same weather as in UK. If you follow all the instructions the batter will rise properly do not worry. All the pics are of the batter fermented during cold time( sub zero temps at times). Just it needs a bit more time to ferment at times. You can addd a handful of cooked rice or soaked poha if you want, but I am sure without it, it will still ferment.
Only urad dal idli will not be good, you either need rice, idli rava or any other dal with it. If you want you can try instant dhokla style by adding a bit of eno. Hope that helps.
Let me know if you have any more questions. Keep watching this space for more recipes. Thanks
Hi I made this recipe. Idli was good. Infact i made dosas also with the same batter. They were so good. Its a healthy recipe. Can u please tell any other dal we can use in place of green moong dal?? Want to make more variety of this healthy dish
Thank you very much for the feedback Manisha. Glad you liked it. Yes the dosa's from this comes out crispy, I too make them. You can replace yellow moong dal or try this Kulith (Horse Gram) Idli on my blog, (I have linked it to the text here).
Please do share a picture on my fb(@cookwithrenu) or Instagram(@renunad) next time if you can. Thanks again.
Hi Renu I tried this idli recipe the idli didn’t cook it was raw for the most part I steamed it for a long time still didn’t cook I tried dosa and that came put good can you please help thanks
Hi, That is strange. I have never faced this. For how long did you cook? Were you checking or opening again and again for the first 10 minutes? as that impacts the cooking.
How much idlis does this 3 cup moong dal & 1 cup urad dal mix makes?
It should make around 30 Idli's or more. I will update the numbers when I make next time.
We are trying to make breakfasts more protein rich and this moong dal idli is perfect. Will be making it as soon as get back home. Definitely a change from the usual rice dal idlis.
No rice idli and loaded with proteins looks so good, Renu. This is going to be loved at home when I try it soon
The idlies ith split moong dal turned out so fluffy and soft. I as quite pleased with the result.
Idli's are my favorite, love this No rice idli with green moong! Great texture on the idli renu, looks soft and fluffy. Very good alternative for diabetics and calorie conscious!
A very nice option for diabetic people .I liked the texture and sponginess in the idlis when I made it last week.
Nice idlis without rice. I too make these but in a different proportion. Will try this version sometime soon.