Moong Dal Idlis

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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


16 thoughts on “Moong Dal Idlis

    Priya said:
    November 13, 2008 at 7:50 pm

    Tempting Idlies…the plate is really inviting…Idlies look gorgeous..

    rashmi said:
    November 14, 2008 at 3:57 am

    must-try idlis…can i use channa dal instead of moong dal.


    prathibalrao responded:
    November 14, 2008 at 4:03 am

    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.

    prathibalrao responded:
    November 14, 2008 at 4:04 am

    Hi Priya,

    Idlies do taste great for a change with a super chutney or sambar.

    sripriya vidhyashankar said:
    November 14, 2008 at 9:05 pm

    wow.. nice entry.. first time here.. u have a wonderful blog .. Very Innovative…

    prathibalrao responded:
    November 15, 2008 at 4:49 am

    Hi Sripriya,

    Thanx a lot for ur encouraging comments.

    gowri said:
    November 18, 2008 at 7:04 am

    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.

    prathibalrao responded:
    November 18, 2008 at 3:05 pm

    Hi Gowri,

    Thanks a lot for ur comments

    Supriya said:
    February 13, 2009 at 1:29 am

    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.

    prathibalrao responded:
    February 13, 2009 at 2:13 am

    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.

    Sugarcane Juice Chaklis « The Indian Food Court said:
    February 13, 2009 at 10:55 am

    […] in terms of effort – just as any of the other Chaklis I have put up before –  Rice Atta Chakli, Moong Dal Chaklis and Maida […]

    manisha said:
    August 25, 2009 at 9:17 pm

    I didnt know you get rice sooju also. Very informative.

    Please do check my version of moong idlis too :).

    shruti said:
    September 11, 2009 at 10:57 am

    hi i m glad u gave so many idli recipes. my family being punjabis are fond of south indian food. thanks

      prathibalrao responded:
      September 11, 2009 at 4:17 pm

      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??????????????????

    Potato Chakli « The Indian Food Court said:
    January 29, 2010 at 9:52 am

    […] few of them like the just as any of the other Chaklis I have put up before –  Rice Atta Chakli, Moong Dal Chaklis, Maida Chaklis and Sugarcane juice chakli. Today I would like to add yet another variety of the […]

    Moong dal Chakli | The Indian Food Court said:
    December 1, 2013 at 8:37 pm

    […] been the main ingredient in so many of the dishes – I have used them in Kosambari, Paratha, Idli and spinach curry etc. Today I would like to put up Moongdal chakli in which instead of the usual […]

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