Moong Dal Idlis

We prepare varieties of idlies and surely moong dal idlies is not as popular as the normal idlies. But then you may want to try it just for the heck for making something different. I borrowed this recipe from my mom. And yes, this needs overnight fermentation.

What you need to have:

1. Blackgram Dal – 1 cup

2. Raw rice sujee- 1 and 1/4 cup

3. Moong dal – 1/2 cup

4. Green chillies chopped – 2

5. Ginger chopped – 2 teaspoons

6. Corriander leaves chopped- A handful

Ingredients of Moong Dal idlies

What you do with what you have:

1. Soak Blackgram Dal in water for about 3-4 hours.

2. Grind it in the grinder adding water in steps so that the batter is thick in consistency.

3. Wash and drain rice sujee and keep it aside.

4. Mix ground Black gram dal batter, washed sujee together adding sufficient quantity of salt and keep it for fermentation over night.

5. Next morning wash and soak Moong dal in water for about 1/2 an hour.

6. Grind it to a smooth thick paste and is as shown in the image below.

Both idli batter and ground Moong dal before mixing

7. Mix both the batter together thoroughly and add chopped corriander leaves, ginger and green chillies to it as shown in the image below.

Idli batter with chopped corriander, ginger etc

8. Mix both the batter well and thorough ( with your hands if necessary) so that Moong dal batter does not remain at the bottom. Greasee the idli moulds and steam idlies as usual ( as with normal idlis ) in the cooker for 20 minutes and enjoy with wet onion chutney. ( See any these varieties of wet chutneys )

Ready to serve idly with Onion chutney

How long it takes: 20-30 minutes (other than fermentation time)

Number of servings: 6-8 people

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16 thoughts on “Moong Dal Idlis

  1. Hi Rashmi,

    Long time i heard from you. Thanx a lot. The thing is i have no idea of using chana dal . You please try and lemme know.

  2. Hi Pratibha,
    Nice blog and very descriptive recipes. Loved it. And also thanks so much for posting Sankashti Puja procedure. Keep up the good work. Thank You.

  3. Awesome, healthy and appetite-satisfying recipe… It sounds like a hybrid between the rava-masala idli and the normal idli.
    Just curious to know..have you tried making idlis just using moong dal or any other dal and without using urad dal for fermentation?

    I will try this recipe tomorrow.

  4. Hi Supriya,

    Just with Moongdal without Blackgram dal i have not tried idlies since a little more of the required quantity of moong dal in this variety itself will be tasteless. Blackgram dal is a support for idlies i think so. You can even prepare Sabudana idlies i heard. This is in combination with the normal sujee i beleive.

    • Hi Shruti,

      The reason to put up all these recipes is that these recipes if forgotten could be available atleast on the net in future. Isn’t it so??????????????????

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