Last Updated on 2 months by Neha Deshmukh

Authentic Moong Dal & Urad Dal Idli Recipe – South Indian Breakfast

Introduction

Oh, idli! Just the word brings back so many memories of lazy South Indian breakfasts with my family. These fluffy, steamed cakes are a staple for a reason – they’re light, healthy, and incredibly satisfying. I first learned to make idli alongside my grandmother, and honestly, it took a few tries to get it right! But trust me, once you master this recipe, you’ll be hooked. It’s perfect for a weekend brunch, a quick weekday breakfast, or even a light dinner. Let’s dive in and make some truly authentic Moong Dal & Urad Dal Idli!

Why You’ll Love This Recipe

This isn’t just any idli recipe. Combining both urad dal and moong dal gives these idlis a unique texture and flavour. They’re incredibly soft, light, and have a slightly nutty taste. Plus, the fermentation process makes them super easy to digest. It’s a win-win! This recipe is also surprisingly easy, even for beginners.

Ingredients

Here’s what you’ll need to create these delightful idlis:

• 1 cup Urad Daal (Split Black Gram)
• 1 cup Chhilkewali Moong Daal (Split Yellow Lentil with Husk)
• Salt to taste
• 1 teaspoon Ginger paste (optional)
• ?? teaspoon Chilly paste (optional) – start with ½ tsp and adjust to your spice preference!

Ingredient Notes

Let’s talk ingredients. Getting these right makes all the difference!

Urad Daal (Split Black Gram) – Significance & Quality

Urad dal is the star of the show when it comes to idli. It’s what gives the idlis their fluffy texture. Look for good quality, whole urad dal that’s not broken or discolored. About 200 grams of urad dal is equivalent to 1 cup.

Chhilkewali Moong Daal (Split Yellow Lentil with Husk) – Regional Variations & Benefits

Adding moong dal is a little trick I learned from my aunt. It adds a lovely lightness and subtle sweetness. Chhilkewali means “with husk,” and it’s important to use this variety for the best results. It’s also more nutritious! Roughly 170 grams of moong dal equals 1 cup.

The Role of Fermentation

Fermentation is key. It’s what makes idlis so digestible and gives them that characteristic tang. Don’t rush this step!

Salt – Type & Quantity

I prefer using regular table salt, but you can use sea salt too. Add it to taste – usually about 1-1.5 teaspoons for this quantity of dal.

Ginger & Green Chili Paste – Adjusting Spice Levels

These are optional, but they add a lovely warmth and flavour. Feel free to adjust the amount of green chili paste to your liking. My family loves a little kick, so I usually add a bit more!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the urad dal and moong dal separately. Rinse them until the water runs clear. Then, soak them in plenty of water for 7-8 hours, or even overnight.
2. Drain the water completely. Now, it’s time to grind! Grind the moong dal coarsely – you want it to have a slightly grainy texture. Then, grind the urad dal finely, until it’s smooth and fluffy.
3. Combine both dals in a large bowl. Add a little water if needed to bring everything together. Cover the bowl and let it ferment for 5-6 hours. The warmer the environment, the faster it will ferment.
4. Once fermented, the batter will have almost doubled in volume and will be light and airy. Add salt to taste. If you’re using them, mix in the ginger and green chili paste.
5. Bring water to a boil in an idli steamer. Grease the idli molds generously with oil or ghee. Pour the batter into each mold, filling them about ¾ full.
6. Place the idli stand in the steamer and steam for 20-25 minutes. A good test is to insert a toothpick – it should come out clean.
7. Turn off the heat and let the idlis cool slightly before removing them from the molds. Serve hot with your favourite chutney or sambar!

Expert Tips

Here are a few things I’ve learned over the years to help you make perfect idlis every time:

Achieving the Perfect Fermentation

Temperature is crucial! In colder climates, you might need to place the batter in a warm place, like near a radiator or in a slightly warmed oven (turned off, of course!).

Batter Consistency for Soft Idlis

The batter should be thick enough to hold its shape but pourable. If it’s too thick, add a little water. If it’s too thin, add a tablespoon of rice flour.

Steaming Techniques for Even Cooking

Make sure the water is boiling vigorously before placing the idli stand in the steamer. Also, don’t open the lid while steaming, as this can cause the idlis to become dense.

Troubleshooting Common Idli Issues

• Hard Idlis: Usually caused by overcooking or not enough fermentation.
• Dense Idlis: Could be due to a too-thick batter or opening the lid during steaming.
• Sour Idlis: The batter has fermented for too long.

Variations

Want to switch things up? Here are a few ideas:

Vegan Idli

This recipe is naturally vegan! Just ensure your chutney and sambar are also vegan-friendly.

Gluten-Free Idli

Idlis are naturally gluten-free, making them a great option for those with gluten sensitivities.

Spice Level Adjustments – Mild to Spicy

Adjust the amount of green chili paste to suit your taste. For a milder flavour, omit it altogether.

Festival Adaptations – Ganesh Chaturthi & South Indian New Year

During Ganesh Chaturthi, idlis are often offered as prasad. For South Indian New Year, they’re a traditional breakfast dish.

Ragi Idli – Adding Nutritional Value

Substitute ¼ cup of moong dal with ragi flour (finger millet flour) for a boost of nutrients. My friend swears by this!

Serving Suggestions

Traditional Accompaniments – Sambar & Chutneys

Idlis are best enjoyed with sambar and chutney. Coconut chutney, tomato chutney, and coriander-mint chutney are all popular choices.

Modern Twists – Podi Idli, Mini Idlis

Try crumbling some podi (gunpowder) over the idlis for a spicy kick. Or, make mini idlis for a fun and bite-sized snack!

Idli as Part of a Larger Meal

Idlis can be part of a larger South Indian meal, alongside dosa, vada, and uttapam.

Storage Instructions

Storing Idli Batter

You can store the fermented idli batter in the refrigerator for up to 3 days. It might lose some of its fluffiness, but it will still be usable.

Storing Cooked Idlis – Reheating Methods

Store cooked idlis in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them for a few minutes or microwaving them with a little water.

Freezing Idlis for Longer Storage

You can freeze cooked idlis for up to a month. Wrap them individually in plastic wrap before placing them in a freezer-safe bag. Reheat by steaming.

FAQs

Let’s answer some common questions:

What is the ideal temperature for fermenting idli batter?

Around 25-30°C (77-86°F) is ideal.

Can I use a different type of lentil instead of moong dal?

You can try using urad dal alone, but the texture won’t be as soft.

How do I know if the idli batter is fermented enough?

The batter will have almost doubled in volume and will be light and airy. It will also have a slightly sour smell.

What causes idlis to be hard or dense?

Overcooking, not enough fermentation, or opening the lid during steaming can all cause hard or dense idlis.

Can I make idlis in an Instant Pot?

Yes! There are many Instant Pot idli recipes available online.

What is the best way to clean and maintain my idli molds?

Wash the idli molds with warm soapy water after each use. Make sure they are completely dry before storing them.