Moong Dal Rava Idli Recipe – Authentic South Indian Steamed Cakes

Last Updated on 2 months by Neha Deshmukh

Moong Dal Rava Idli Recipe – Authentic South Indian Steamed Cakes

Hey everyone! If you’re anything like me, you absolutely love a good South Indian breakfast. And honestly, what’s better than soft, fluffy idlis? Today, I’m sharing my go-to recipe for Moong Dal Rava Idli – a delightful twist on the classic, packed with extra flavour and a lovely texture. I first made these for a family get-together and they were a huge hit! They’re surprisingly easy to make, and I promise, the results are worth it.

Why You’ll Love This Recipe

These aren’t your average idlis. The addition of rava (semolina) gives them a slightly grainy, wonderfully soft texture. Moong dal adds a lovely subtle sweetness and a boost of protein. Plus, the tempering with aromatic spices takes these idlis to a whole new level. They’re perfect for a weekend breakfast, a light dinner, or even a festive occasion.

Ingredients

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

• 1 cup moong dal (approximately 175g)
• 1 cup rava (semolina/sooji) (approximately 150g)
• 1 cup curd (yogurt) (approximately 240ml)
• 2 tbsp oil
• 1 tsp mustard seeds
• ?? tsp chana dal (split chickpeas) (about 1 tsp)
• ?? tsp urad dal (split black lentils) (about 1 tsp)
• 1 tsp cumin seeds
• Pinch of hing (asafoetida)
• Few curry leaves (about 10-12)
• 1 inch ginger, chopped
• 3 green chillies, chopped (adjust to your spice preference!)
• 2 tbsp grated carrot
• ?? tsp turmeric powder (about ½ tsp)
• 1 tsp salt (or to taste)
• 2 tbsp coriander leaves, chopped
• 1 tsp eno fruit salt
• Cashews, for garnish (optional)

Ingredient Notes

Let’s talk ingredients! A few little tips I’ve picked up over the years:

• Moong Dal: The Protein Powerhouse – I prefer using the split, yellow moong dal (pesal) for this recipe. It cooks quickly and gives a beautiful colour.
• Rava (Semolina): Texture and Binding – Use fine rava for the best texture. It helps bind the batter without making the idlis dense.
• Curd (Yogurt): For Softness and Fermentation – Use plain, unsweetened yogurt. If your curd is very sour, you can add a tiny pinch of sugar to balance it out.
• Unique Spice Blend: Hing & Curry Leaves – Don’t skip the hing! It adds a wonderful depth of flavour. Fresh curry leaves are always best, but dried ones work in a pinch.

Regional Variations in Idli Making

Idli making is a beautiful art, and it varies so much across South India! Some families add a little bit of rice to their batter, while others prefer using different types of lentils. This Moong Dal Rava version is a lovely adaptation that’s become a favourite in my kitchen.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, rinse the moong dal thoroughly under cold water. Soak it in enough water for at least 2 hours. This softens the dal and makes it easier to grind.
2. Once soaked, drain the moong dal and grind it with the curd in a blender or food processor until you get a very smooth batter. Add a little water if needed to achieve the right consistency.
3. Now, let’s make the tempering! Heat the oil in a pan over medium heat. Add the mustard seeds and let them splutter.
4. Add the chana dal and urad dal, and sauté until they turn golden brown. Then, add the cumin seeds, hing, and curry leaves. Sauté for a few seconds until fragrant.
5. Add the chopped ginger, green chillies, and grated carrot. Sauté for another minute until the carrot softens slightly. Finally, add the turmeric powder and sauté for 30 seconds.
6. Pour the tempering into the moong dal batter. Add the rava, salt, and coriander leaves. Mix everything well.
7. Let the batter rest for about 20 minutes. This allows the rava to absorb the moisture and soften.
8. Just before steaming, add the eno fruit salt to the batter. Gently mix it in until the batter becomes light and frothy. Don’t overmix!
9. Grease your idli moulds with a little oil. Pour the batter into the moulds, filling them about ¾ full. Garnish with a cashew or two, if you like.
10. Steam the idlis in an idli steamer for 10-12 minutes. To check if they’re done, insert a toothpick into the centre – it should come out clean.
11. Let the steamer cool slightly before carefully removing the idlis. Serve warm with your favourite chutney!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Moong Dal Rava Idlis:

• Achieving the Perfect Batter Consistency – 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 rava.
• Steaming for Fluffy Idlis – Make sure the water in your idli steamer is boiling before you put the idli moulds in. Don’t open the steamer lid during the steaming process, or the idlis might become dense.
• Tips for Non-Stick Idli Moulds – Even with non-stick moulds, it’s a good idea to grease them well with oil to prevent the idlis from sticking.

Variations

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

• Vegan Moong Dal Rava Idli – Substitute the curd with plant-based yogurt.
• Gluten-Free Adaptation – Ensure your rava is certified gluten-free.
• Spice Level Adjustment (Mild to Spicy) – Adjust the number of green chillies to your liking. You can also add a pinch of red chilli powder for extra heat.
• Festival Adaptations (Ganesh Chaturthi, South Indian Breakfast) – These idlis are perfect for offering during Ganesh Chaturthi or enjoying as part of a traditional South Indian breakfast spread. My grandmother always made a special coconut chutney to go with them during festivals!

Serving Suggestions

These idlis are delicious with a variety of chutneys and sambar. Some of my favourites include:

• Coconut Chutney
• Tomato Chutney
• Sambar

Storage Instructions

Leftover idlis can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water.

FAQs

Let’s answer some common questions:

What is the best type of moong dal to use for idlis?

Split, yellow moong dal (pesal) works best. It cooks quickly and gives a lovely colour.

Can I make the batter ahead of time? If so, how long can it be stored?

You can make the batter ahead of time, but it’s best to add the eno fruit salt just before steaming. The batter can be stored in the refrigerator for up to 24 hours.

What can I substitute for Eno fruit salt?

You can use baking soda (about ¼ tsp) mixed with a little lemon juice as a substitute.

My idlis are too hard. What went wrong?

The batter might be too thick, or you might have oversteamed them. Make sure the batter is the right consistency and don’t steam for too long.

Can I use a different vegetable instead of carrot?

Absolutely! You can use finely chopped beetroot, peas, or even spinach.

Enjoy making these delicious Moong Dal Rava Idlis! I hope they become a favourite in your kitchen too. Let me know how they turn out in the comments below!