Moong Dal Idli Recipe – Authentic South Indian Steamed Lentil Cakes

Last Updated on 4 months by Neha Deshmukh

Moong Dal Idli Recipe – Authentic South Indian Steamed Lentil Cakes

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And honestly, what’s not to love? Today, I’m sharing a recipe that’s close to my heart – Moong Dal Idli. It’s a little different from the usual rice and urad dal idlis, but trust me, it’s just as fluffy, flavorful, and incredibly satisfying. I first made these for a family get-together and they were a huge hit!

Why You’ll Love This Recipe

These aren’t your everyday idlis. Moong Dal Idli is made with split green moong dal, giving it a unique, slightly sweet flavor and a wonderfully soft texture. They’re also surprisingly easy to digest, making them a great option for a light yet filling meal. Plus, the tempering adds a beautiful aromatic touch that will fill your kitchen with the most amazing smells!

Ingredients

Here’s what you’ll need to make these delicious Moong Dal Idlis:

• 1 cup Green Moong Dal (Split) – about 175g
• 0.5 teaspoon Salt (plus extra for tempering)
• 0.5 cup Water (for grinding) – about 120ml
• 2 teaspoons Sesame Oil (for tempering) – about 10ml
• 0.5 teaspoon Mustard Seeds
• 0.5 inch Ginger (finely chopped)
• 2 Dried Red Chillies
• 2 sprigs Curry Leaves
• 0.75 cup Onions (finely chopped) – about 150g
• 3 Green Chillies (chopped)
• 3 sprigs Coriander Leaves (chopped)
• 0.25 cup Fresh Shredded Coconut (optional) – about 30g

Ingredient Notes

Let’s talk ingredients! Using good quality split green moong dal is key here. It’s what gives these idlis their signature flavor and texture.

• Split Green Moong Dal: Make sure it’s fresh! Older dal might take longer to cook and won’t yield as smooth a batter.
• Sesame Oil: Don’t skip this! Sesame oil adds a beautiful nutty aroma to the tempering. It’s a staple in South Indian cooking, and really elevates the flavor. You can find it in most Indian grocery stores.
• Curry Leaves: Fresh curry leaves are essential. They have a unique fragrance that you just can’t replicate with dried ones. If you grow your own, even better!
• Tempering Variations: Every South Indian household has their own take on tempering. Some add a pinch of asafoetida (hing) for extra flavor, while others include a tiny bit of turmeric powder for color. Feel free to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, soak the split green moong dal in plenty of water for 4-5 hours. This is super important for getting a smooth batter.
2. Once soaked, give the dal a good scrub to remove the green skins. This takes a little patience, but it’s worth it! Rinse it multiple times until the water runs clear.
3. Now, grind the soaked dal with ½ cup (120ml) of water into a really smooth batter. Add ½ teaspoon of salt and mix well. The consistency should be similar to a thick pancake batter.
4. Grease your idli plates well with oil. This prevents the idlis from sticking. Pour the batter into the idli molds, filling each cavity about ¾ full.
5. Steam the idlis for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
6. Let the steamed idlis cool completely before gently shredding them using a vegetable grater or a food processor. Don’t skip the cooling part – it makes shredding much easier!
7. Time for the tempering! Heat 2 teaspoons of sesame oil in a pan. Add the mustard seeds and let them splutter.
8. Add the finely chopped ginger, dried red chillies, and curry leaves. Sauté for a few seconds until fragrant.
9. Add the finely chopped onions and green chillies. Sauté until the onions are softened and translucent. Add a pinch of salt to taste.
10. Pour the tempered mixture over the shredded moong dal idlis. Mix well to combine.
11. Finally, sprinkle with chopped coriander leaves and, if you like, some fresh shredded coconut. Serve warm!

Expert Tips

• Smooth Batter is Key: The smoother the batter, the softer the idlis. Don’t skimp on the soaking and grinding time!
• Don’t Overfill the Molds: Overfilling can cause the idlis to stick together.
• Check for Doneness: A toothpick is your best friend! It’s the easiest way to ensure the idlis are cooked through.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just ensure your coconut chutney is also vegan-friendly.
• Gluten-Free: These idlis are naturally gluten-free, making them a great option for those with dietary restrictions.
• Spice Level Adjustment: Adjust the number of green chillies and red chillies to suit your spice preference.
• Festival Adaptations: These are often made during Ganesh Chaturthi and are a popular vrat (fasting) food, as moong dal is allowed during many fasts.

Serving Suggestions

Moong Dal Idli is best enjoyed warm with a side of coconut chutney. Sambar is also a fantastic accompaniment! A dollop of ghee on top adds a lovely richness.

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat them by steaming or microwaving. You can also freeze them for longer storage.

FAQs

1. What is the best way to soak and peel the moong dal for the smoothest batter?

Soaking for at least 4-5 hours is crucial. And yes, peeling the dal is a bit tedious, but it really does make a difference in the texture. A quick scrub under running water helps remove most of the skins.

2. Can I use a different type of oil for the tempering?

While sesame oil is traditional, you can use vegetable oil or coconut oil if you don’t have sesame oil on hand. But honestly, the sesame oil really adds a special touch!

3. How do I prevent the idlis from sticking to the plates?

Greasing the idli plates generously with oil is the key. You can also lightly dust them with rice flour after greasing.

4. What is the significance of steaming in South Indian cuisine?

Steaming is a healthy and gentle cooking method that preserves the nutrients in the food. It’s a cornerstone of South Indian cuisine, used for everything from idlis and dosas to modaks and kozhukattais.

5. Can I make the batter ahead of time, and if so, how should I store it?

Yes, you can! The batter can be made a day ahead and stored in the refrigerator. Just give it a good stir before using. It might thicken slightly, so add a tablespoon or two of water if needed.