Quick Brown Rice & Moong Dal Idli Recipe – Easy Microwave Version

Last Updated on 2 months by Neha Deshmukh

Quick Brown Rice & Moong Dal Idli Recipe – Easy Microwave Version

Hey everyone! If you’re anything like me, you love a good idli. But let’s be real, sometimes the whole steaming process feels a bit…much, especially on a busy weeknight. That’s where this recipe comes in! I first stumbled upon this microwave idli method when I was desperately trying to get a healthy breakfast on the table quickly, and it’s been a lifesaver ever since. It’s incredibly easy, surprisingly healthy, and tastes absolutely delicious. Let’s get cooking!

Why You’ll Love This Recipe

This brown rice and moong dal idli recipe is a game-changer. It’s quick – seriously, ready in under 20 minutes! It’s also a fantastic way to sneak in some extra nutrients, thanks to the brown rice and moong dal. Plus, using the microwave makes it super convenient, even if you don’t have a traditional steamer. It’s perfect for a quick breakfast, a light dinner, or even a healthy snack.

Ingredients

Here’s what you’ll need to whip up a batch of these fluffy idlis:

• 1 cup Brown Rice
• ½ cup Green moong dal split
• 1 tsp Fenugreek seeds
• 1 cup Carrots, grated
• ¼ cup onion chopped
• Salt as per taste
• 1 tsp ENO

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Brown Rice: Health Benefits & Selection

Brown rice is a fantastic whole grain, packed with fiber and nutrients. I prefer using a good quality, short-grain brown rice for a slightly stickier texture, which works well in idlis. (About 185g).

Green Moong Dal: Nutritional Value & Varieties

Split green moong dal (also known as mung dal) is a powerhouse of protein and easy to digest. It adds a lovely subtle sweetness to the idlis. You can find it at most Indian grocery stores. (Around 100g).

Fenugreek Seeds: Flavor Profile & Regional Uses

Don’t skip the fenugreek seeds! They add a beautiful, slightly bitter aroma and flavor that’s so characteristic of South Indian cuisine. A little goes a long way. (Approximately 5g).

Eno Fruit Salt: Understanding its Role in Idli Making

Eno fruit salt is the secret to fluffy idlis. It creates the air bubbles that make them light and airy. It’s important to add it right before steaming, as the reaction starts immediately. (About 6g).

Step-By-Step Instructions

Alright, let’s get to the fun part!

1. First, wash and soak the brown rice and fenugreek seeds together in a bowl for at least 6 hours, or even overnight. This helps soften the rice and release its flavors.
2. In a separate bowl, soak the split green moong dal for the same amount of time – 6 hours or overnight.
3. Once soaked, drain the rice and dal separately. Then, grind each one in a mixer grinder, using as little water as possible. You want a smooth batter, but not too runny.
4. Now, combine both batters in a large bowl. Add the grated carrots, chopped onions, and salt. Mix everything really well.
5. This is key: add the ENO fruit salt to the batter just 2 minutes before you’re ready to steam. Gently mix it in and let the batter rest – you’ll see it start to get bubbly!
6. Grease your microwave idli moulds well. Pour the batter into the moulds, filling each cavity about ¾ full. Add about ½ cup of water to the bottom tray of your microwave.
7. Cover the moulds with a lid and place them in the microwave. If you have an LG microwave with a Heart-Healthy Menu, use setting 6. If not, cook on medium power for about 5 minutes. Check for doneness with a toothpick – it should come out clean.

Expert Tips

• The batter consistency is important! It should be thick enough to hold its shape but pourable.
• Don’t overmix the batter after adding the ENO. Gentle is key!
• If your idlis are sticking, make sure you’ve greased the moulds really well. A little oil goes a long way.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your ENO fruit salt ingredients to be sure.
• Gluten-Free Confirmation: Absolutely gluten-free! Brown rice and moong dal are naturally gluten-free.
• Spice Level Adjustment (Optional – adding green chilies): My friend Priya loves to add a finely chopped green chili to the batter for a little kick. Feel free to experiment!
• Festival Adaptations (Ganesh Chaturthi, Navratri): These idlis are a wonderful, light offering during festivals. You can even add a pinch of turmeric for a vibrant color.

Serving Suggestions

Serve these idlis hot with your favorite chutney (coconut chutney is my go-to!) or sambar. A dollop of ghee on top is also divine. They’re delicious for breakfast, brunch, or a light dinner.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in the microwave or steamer. You can also freeze them for longer storage – just wrap them individually in plastic wrap before freezing.

FAQs

What is the best way to soak the rice and dal for optimal texture?

Soaking overnight is ideal! It ensures the grains are fully hydrated, resulting in a softer, fluffier idli.

Can I use a different type of dal instead of split green moong dal?

You can try using toor dal (split pigeon pea), but the flavor and texture will be slightly different. Green moong dal really gives the best results for this recipe.

Is it necessary to use Eno fruit salt, or are there alternatives?

Eno is the easiest way to get that perfect fluffiness. You can use baking soda, but you’ll need to use a much smaller amount (about ¼ tsp) and be very careful not to overmix.

How do I adjust cooking time if I don’t have an LG microwave with a Heart-Healthy Menu?

Start with 5 minutes on medium power and check for doneness. You may need to add another minute or two, depending on your microwave.

Can I make this idli batter ahead of time and store it?

You can make the batter up to 24 hours in advance and store it in the refrigerator. Just add the ENO right before steaming.