How to make Moong Dal Idli

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Ingredients:

• Yellow moong dal (split yellow gram) – 1 cup
• Rice – ½ cup (optional, for extra softness; you can skip for 100% moong dal idli)
• Yogurt (curd) – ¼ cup (or water if you want it vegan)
• Ginger – 1-inch piece, grated
• Green chili – 1, finely chopped (optional)
• Cumin seeds – ½ tsp
• Salt – to taste
• Baking soda – ½ tsp (optional, for extra fluffiness)
• Oil or ghee – to grease the idli molds

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Instructions:

1. Soak the dal (and rice, if using)

• Wash 1 cup moong dal (and ½ cup rice) thoroughly.
• Soak in water for 3–4 hours.

2. Grind into batter

• Drain the soaked dal (and rice).
• Grind into a smooth batter using a little water (start with ¼ cup water, add more if needed).
• Batter should be thick but pourable, like regular idli batter.

3. Fermentation (optional)

• Add ¼ cup yogurt to the batter.
• Mix well and leave it to ferment for 4–6 hours in a warm place.
  (If you skip fermentation, add ½ tsp baking soda before steaming for fluffiness.)

4. Add seasonings

• Mix in salt, grated ginger, green chili, and cumin seeds.

5. Steam the idlis

• Grease the idli molds with oil or ghee.
• Pour the batter into molds.
• Steam in an idli steamer or pressure cooker (without whistle) for 12–15 minutes.
• Check doneness with a toothpick; it should come out clean.

6. Serve

• Let the idlis cool for a few minutes, then remove from molds.
• Serve hot with coconut chutney, sambar, or tomato chutney.

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Tips:

• For extra softness, soak dal + rice longer (4–6 hours).
• You can skip rice entirely for a protein-packed, gluten-free version.
• Add a few finely chopped curry leaves or grated carrot for flavor and nutrition.
• Don’t overfill the idli molds; batter rises during steaming.

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