Moong dal idli is a healthy and tasty twist on the classic South Indian idli. All one has to do is use moong dal batter instead of the usual rice and urad dal batter. Light and fluffy, the moong dal idlis are packed with protein and fibre and, thus, the best option for all those seeking a healthy and filling meal or snack. These idlis are enjoyed as a staple breakfast dish but could be relished at any hour since they have balanced nutrition and a mildly attractive taste. These idlis differ due to the use of moong dal instead of rice. It provides them with an exclusive subtle flavour, a slightly nutty undertone, and the characteristic softness of idli. It is easily digested and has high nutrient content, including essential vitamins, minerals and amino acids, making it especially popular among health-conscious people and those following a gluten-free diet. The moong dal idlis are light in carbs and help the body to constant energy flow in the day. The batter for this idli is fermented longer than usual, increasing its lightness, giving it a tangy taste and increasing its probiotic value. This fermentation process makes the idli lighter to digest and increases its health value. Moong dal idlis are soft and spongy and go well with several accompaniments, whether it be coconut chutney, sambar, or even tangy tomato chutney. Ideal for weight-watchers and diabetics or to boost protein intake.

• 1 cup moong dal
• Coriander
• 1/4 cup curd
• 1/2 tsp mustard seeds
• 1 tsp cumin
• 1/2 carrot
• 5 cashew
• 1 inch ginger
• Curry leaves
• 1 pich hing
• 2 chilli
• 1 tsp chana dal
• 1 tsp salt
• Fruit salt

• Here is an easy recipe of Moong dal idli. A good starting step would be to soak 1 cup of moong dal in water for about two hours. It will be soft and can be ground into a smooth paste.
• Drain the water from the soaked moong dal.
• Add the moong dal to the blender or mixer and blend it into a thick, smooth paste without any water added to it.
• Now add the smooth moong dal paste into a large bowl. Add ¼ cup of curd/yoghurt to the paste, whisking very well till combined thoroughly.
• Heat 2 Tsp of oil in a tawa (griddle).
• Now add 1/2 Tsp mustard seeds. Add them once they start spluttering. Add 1 Tsp cumin seeds, 1 Tsp chana dal, and two green chillies slit lengthwise, followed by a 1-inch piece of ginger, finely chopped, a few curry leaves, and five cashews.
• The mixture needs to be saut ed for a minute or so till the cashews turn light brown and the spices release their fragrant aroma.
• Follow this up by adding 1/2 grated or finely chopped carrot to the tempering and saut it for a minute. This adds the right crunch and sweetness to the idlis.
• Add this tadka (tempering) to the bowl of moong dal paste. It will give an aromatic flavour to the batter.
• Add seasonings to this moong dal mixture by sprinkling a pinch of asafoetida, or hing, some chopped coriander leaves, and salt. All the ingredients mentioned above are mixed well so that they combine well. Add 1/2 Tsp of Eno or fruit salt before you steam the batter.
• Mix well till the batter becomes frothy and light. If you don't have Eno, you can substitute it with a pinch of baking soda.
• Grease the moong dal idli plates lightly with oil or ghee.
• Pour the prepared batter into the idli moulds almost up to ¾ full.
• Pour the batter immediately after adding Eno, as it starts reacting fast.
• Steam the moong dal idlis for about 15 minutes in a medium flame. Serve this recipe of moong dal idli with sambar or coconut chutney.