Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli

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Idli is one of the healthiest Indian breakfast options by far. These soft, pillowy and melt-in-mouth lentil cakes are traditionally made by fermenting rice and urad dal batter overnight; however, the entire process could be quite cumbersome and involves a little amount of planning ahead. Therefore, instant versions of idlis come very handy when you want to have something quick and yet wholesome and healthy in the breakfast. And especially when it comes to me, I am a big fan of instant recipes, be it instant sprouted moong dal dosa, instant rava & oats idli or instant dhokla, you would find me making these items very frequently as they are not only very quick to make and save you a hell lot of time in the kitchen but, at the same time are quite tasty as well as wholesome.





Moong Dal Idli Recipe | How to Make Moong Dal Idli


Talking about the instant moong dal idli, as I said it is a very quick and easy recipe and doesn't require any fermentation. All you have to do is just soak the split green gram for a couple of hours, grind into a smooth paste, and steam to get yummy idlis. But, yes you would definitely need a leavening agent that would make the idlis soft and fluffy. And for me, the leavening agent is the ENO fruit salt that can be availed easily from a pharmacy shop. If you are living outside India, you would easily find it at your nearby Indian grocery store. In case, you are not able to lay your hands on ENO, use a pinch of baking soda instead. However, keep in mind, baking soda (if used more than a pinch) may sometimes lend a soapy taste to the idlis. So, just be careful with the quantity being added to the batter.


INGREDIENTS



  • Split/husked green gram (yellow moong dal) - 1 cup
  • Poha (flattened rice) - 2 tbsp
  • Curd - 1/4 cup
  • Finely chopped ginger - 1 tsp
  • Finely chopped green chilies - 1 to 2 tsp
  • Mustard seeds - 1/2 tsp
  • Urad dal - 1 tsp
  • Chana dal - 1 tsp
  • Broken cashews (optional) - 8 to 10
  • Curry leaves - 8 to 10
  • Hing - a pinch
  • Salt - to taste
  • Turmeric powder - 1/4 tsp
  • Eno fruit salt - 1 tsp
  • Oil - 1 tbsp

- In case you don't have eno fruit salt, use around 1/4 tsp of baking soda.
- For natural fermentation, use moong dal and urad dal in 2:1 ratio and ferment the ground batter overnight. 



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Moong Dal Idli Recipe | How to Make Moong Dal Idli



Tips for Perfect Moong Dal Idli

  • The dal should be soaked at-least for 4 hours.
  • Adding fruit salt is a must to get soft and pillowy idli. But, the same should be added only when you are ready to steam the idli. Adding it and keeping the batter for longer duration would nullify the aeration effect and idlis would not turn out fluffy.




Instant Moong Dal Idli Recipe | How to Make Instant Moong Dal Idli



METHOD

  • Thoroughly wash and soak the moong dal in enough water for 3 to 4 hours.
  • Grind the soaked moong dal along with 2 tbsp of soaked poha to a smooth paste without using any water.
  • In the ground batter mix in salt, turmeric powder, green chilies and yogurt.
  • In a pan, heat some oil. Once it is hot, add in urad dal, chana dal and broken cashews.
  • Saute on low heat until the dals and cashews are slight golden.
  • Next add mustard seeds. As they splutter, also add in hing, curry leaves and ginger. Fry for just about 30 seconds.
  • Pour this tempering in the idli batter.
  • Mix nicely. Check for the consistency of the batter. It should be thick yet pourable. If it is too thick, adjust by adding a little water. Keep aside for 10 to 15 minutes.
  • Meanwhile place some water to heat in a steamer or a pot.
  • Grease the idli moulds.
  • Just before filling the moulds with the batter, add in eno fruit salt in the batter. Mix nicely until it is all frothy.
  • Fill the idli moulds with the batter and place the moulds in the steamer.
  • Steam the idlis for 10 to 12 minutes on medium heat.
  • Remove the mould from the steamer and let the idlis cool down completely before unmoulding.
  • Serve the idlis warm with any chutney such as coconut chutney or peanut chutney on the side.
  • They can also be served with some podi masala or gunpowder sprinkled on top. It also tastes great with green mint and coriander chutney.




Moong Dal Idli Recipe | How to Make Moong Dal Idli


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