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Rice Free Moong Dal Idli in a white plate.

Split Green Moong Dal Idli | No Rice Idli

Split Green Moong Dal Idli, a healthier twist on classic idli. No rice, just lentils for a protein-rich, gluten-free, low-carb treat. Great for breakfast!
Prep Time: 15 minutes
Cook Time: 15 minutes
Fermenting Time: 8 hours
Total Time: 8 hours 50 minutes
Servings: 60 Idli

Ingredients

  • 1 Cup Urad Dal
  • 3 cup Split Green Moong Dal
  • Salt (Around 4-5 teaspoon)
  • 1-2 tbsp 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 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
  • 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