Instant Moong Dal Masala Idli
Servings: 14 idlis
Healthy, delicious, and packed with protein. Try these Instant Moong Dal Masala Idlis that do not require fermentation. Gluten-free and a healthy alternative to the traditional ones with rice. Perfect for diabetics.
- 1 cup dhuli moong dal (split green gram)
- 1/4 cup curd
- 1 tbsp sesame oil
- 1 tsp mustard seeds (sarson)
- 1 tsp cumin seeds (jeera)
- 1 tsp chana dal (split chickpea)
- 1/2 tsp dhuli urad dal (split black gram)
- 1 sprig curry leaves
- 1 tsp ginger garlic paste
- 1/2 cup grated carrots
- 1-2 chopped green chillies
- 1 tsp salt or to taste
- 1/8 tsp hing (asafoetida)
- 2 tbsp chopped coriander leaves
- 1 tsp (or one sachet) Eno fruit salt
- To begin, soak dhuli yellow moong dal (split green gram) in water for two hours. Drain well and grind into a smooth and fluffy paste without adding any water.
- Transfer to a bowl. Add in curd and whisk it well. Keep aside.
- Heat sesame oil in a pan. Add in mustard seeds (sarson) and cumin seeds (jeera). Allow them to crackle.
- Add chana dal (split chickpea), urad dal (split black gram), and curry leaves. Saute for a minute.
- Next, add in ginger garlic paste, grated carrots, and chopped green chillies. Saute until dry.
- Transfer this into the dal mixture and mix well. Season with salt, chopped green coriander leaves, and asafoetida (hing).
- In the meantime, prepare the steamer.
- Grease the idli mould well with oil.
- When the steamer is ready, add Eno fruit salt into the batter. You can also use ½ tsp baking soda instead. Mix well making sure to stir in one direction only.
- Pour in the batter immediately into the moulds until three-fourths. This ensures that the idlis have space to rise.
- Steam for 10-12 minutes. Do not overcook.
- Demould the idlis and serve them hot with your favorite chutneys.
If you enjoyed the video above, subscribe to the Mads’ Cookhouse YouTube channel for a new easy recipe every Tuesday.