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 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:
- 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
Split Green Moong Dal Idli | No Rice Idli
- 1 Cup Urad Dal
- 3 Cups Split Green Moong Dal
- Salt to taste (Around 4-5 teaspoon)
- 1-2 tbsp Oil
- 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.
- 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.
- 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.
- 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.
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