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.
This post may contain affiliate links· Please read our Privacy Policy for details. You can jump to the recipe, but you will miss the tips and tricks mentioned in the post
Split Green Moong Dal Idli or a No rice 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. (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 accompaniment to rotis and rice. It is one of my favourite dal’s.
Split Green Moong Dal Idli (Rice Free Idli)
This 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.
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 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.
As you are aware that every month I participate in A-Z Recipe Challenge where we need to share the recipe beginning 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.
Idli Recipes on my blog:
- Idli
- BeetRoot Idli/Uttapam
- Oats and Dalia (Broken Wheat/Cracked Wheat) Idli
- Bajra (Pearl Millet) Idli
- Semolina and Vermicelli Instant Idli | Rava & Sevai Instant Idli
- Instant Carrot Semolina (Rava) Idli | Steamed Carrot Semolina Cakes
- Instant Ragi Idli
- Palak Paneer Stuffed Idli | Steamed Spinach & Cottage Cheese Cakes
- Bajra Idli (Steamed Pearl Millet Savoury Cakes)
- No Rice Kulith Idli | Horse Gram Idli
Pin it for Later –
Split Green Moong Dal Idli | No Rice Idli
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
- Wash the Dal’s nicely 3-4 times.3 Cups 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 multiple times.Salt to taste
- Keep it in a warm location for 8-9 hours, preferably overnight in a warm location.
- The next morning the batter is well fermented.
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 tbsp 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
- 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
Love to read your comments and feedback. If you have any questions please ask in the comment section. I will try to answer as soon as I can.
If you tried this recipe, please comment below, and do not forget to rate the Recipe.
Also, I would love to see your creations, take a picture, and do tag me at @cookwithrenu using the hashtag #Cookwithrenu on Facebook, Twitter, and @cookwithrenu_ad on Instagram.
Subscribe to my email list to get the new recipes straight into your mailbox.
Linking this with
Hosted by me along with The Well Seasoned Cook and Lisa of Lisa’s Kitchen
Gini
Wednesday 27th of October 2021
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
Renu Agrawal Dongre
Wednesday 27th of October 2021
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.
Manisha Sharma
Tuesday 14th of July 2020
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
Renu Agrawal Dongre
Tuesday 14th of July 2020
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.
chenali
Tuesday 3rd of March 2020
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.
Renu Agrawal-Dongre
Wednesday 4th of March 2020
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
Jessica
Saturday 8th of February 2020
How much water are you using to blend the dals after soaking?
Renu Agrawal-Dongre
Saturday 8th of February 2020
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
Chef Mireille
Monday 17th of June 2019
they look so soft and fluffy - a perfect way to celebrate Fathers Day