INSTANT EASY MOONG DAL IDLI / DHOKLA(NO RICE

INSTANT EASY MOONG DAL IDLI / DHOKLA (NO RICE – NO FERMENTATION)

Moong Dal Idli is a delicious gluten free Idli recipe made using only yellow moong dal (“Peeled-Split-Green Gram Lentil”). It is an instant recipe made without rice and does not require any fermentation time. It is a healthy, high protein, low fat breakfast recipe and very easy to make.

I discovered this recipe accidentally when I was grinding Mung Dal for making Lentil Dosa. Instead of making Dosa, I thought of making idlis with it just the way we make Instant Rava Idli. I kept the batter little bit on thicker side and added Eno(Fruit Salt) to it. I steamed it in regular Idli stand & voila!! The Moong Dal Idlis came out soft & fluffy. In fact if one does not look too carefully while eating it, he/she may confuse it with Rava Idli.

Moong Dal Idli recipe shared here is 100% Gluten free, protein packed and does not even use rice. It is a perfect healthy breakfast recipe which is quick to make & does not require long preparation time. The best part of it is “Zero oil recipe” and if you are looking for low fat filling recipes, this is an ideal one. You can have it with coconut chutney or any other chutney/dip of your choice.

INSTANT EASY MOONG DAL IDLI / DHOKLA (NO RICE – NO FERMENTATION)

LIST OF INGREDIENTS: (MAKES 10-12 PIECES)

Yellow Moong Dal (Peeled & Split Green Gram) – 1 cup
Water – 1/4 cup
Green Chillies – 2
Ginger Paste – 1 tsp
Eno (Fruit salt) – 1 tsp
Ghee/Cooking Oil – 1btsp
Salt – To taste
Coriander Leaves – 1/4 cup
5-6 curry leaves
½ tsp rai

STEPS TO PREPARE:

Step1:
Soak Moong Dal overnight.

Step2:
Add soaked moong dal in a grinder or food processor. Add water little by little to form smooth batter. The batter should be of pouring consistency. Not too thick not too watery.

Step3:
Transfer the batter in a mixing bowl and add salt, chopped green chillies, coriander leaves and ginger paste.You can save some coriander leaves for garnishing which is totally optional.

Mix once again for 2-3 minutes more using hand whisker . We are whisking again at this step as we want to aerate the batter as much as possible. Keep it aside.

Step4:
Keep the water in steamer to boil (in which you are going to steam Idli). In the meantime we Brush some oil/Ghee on curves of idli plate. This is necessary so that Idlis don’t stick to the plate.

I have put some coriander leaves too on the idli plate too but this step is totally optional & instead you can add all the coriander leaves in the batter.

Step5:
Add eno to the Idli batter which we kept aside in step3. Add eno only when we are about to make Idlis.

It is not to be added well in advance. After adding Eno the batter will become really light & fluffy.

Step6:
Pour Idli batter on Idli Plate curves using a ladle or large spoon. You can place some coriander leaves on top of it too (optional).

Step7:
The water must have boiled by now. Place the Idli stand inside the steamer, close the lid and steam for 8-10 minutes.

Step8:
After 8 minutes, check the centre of Idlis with a knife or fork. If it comes out clean then idlis are ready. Otherwise steam for another 2 minutes.

Step9:
Keep the Idlis to cool down for 2-3 minutes. After that with the help of a knife, free the edges of idli and lift it from the stand. It will come out easily.

Step 10. Now with the help of knife divide each idli into two halves. Take a pan put some oil in it. Now add rai and curry leaves. Now add idli add cook for 2-3 minutes.

Enjoy these soft, fluffy & flavourful Idlis with Coconut chutney or Fresh Coriander chutney.