Moong dal idli recipe | moong dal ki idli | moong dal idli with chutney

Moong Dal Idli is a quick and easy recipe made using yellow moong dal and everyday spices. It pairs wonderfully with tempered peanut-coconut chutney. Unlike traditional idli recipes, this version requires no fermentation, making it ideal for busy mornings—just soak the dal in advance. It’s a perfect choice for a healthy breakfast or a convenient tiffin box meal. In this recipe, I share some simple techniques to help you achieve soft and spongy idlis on your first try. Give this foolproof recipe a go and enjoy light, fluffy moong dal idlis at home.

1. Use Moong Dal and Poha for Softness
   This instant idli is made using moong dal. I add a little poha (flattened rice) to make the idlis soft and fluffy. Instead of water, I soak the moong dal in buttermilk, which not only softens the dal but also enhances the flavor.
2. Batter Consistency Matters
   The idli batter should be medium-thick with a ribbon-like pouring consistency. I add a small amount of rava (semolina) to give the idlis a porous texture. If the batter is too thick, the idlis turn dense; if too thin, they become sticky. I also mix in a tempered tadka (spices fried in oil), which helps keep the idlis soft even after cooling.
3. Use Eno or Baking Soda Correctly
   To make the idlis rise and become fluffy, I add Eno fruit salt. You can substitute it with baking soda if needed. However, avoid adding turmeric to the batter, as it can react with the soda and create pink spots in the idlis.
4. Serve Fresh and Fluffy
   These idlis taste best when soft and freshly steamed. Serve them hot with your favorite chutney for a wholesome and satisfying meal.

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Recipe Video

Moong dal idli recipe | moong dal ki idli | moong dal idli with chutney

Author Nehas Cook Book

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Soaking time 4 hours hrs

Total Time 4 hours hrs 35 minutes mins

Course Breakfast, Snack

Cuisine Indian

Servings 18 idli

Ingredients

 

For moong dal idli

• 1 cup moong dal
• ½ cup poha
• 2 cup buttermilk - 1/2 cup curd
• 3 green chilli
• 1 inch ginger
• 4 garlic cloves
• ½ cup coriander leaves
• ½ cup water or as required
• ¼ tsp turmeric powder
• Salt to taste
• ½ cup rava
• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp cumin seeds
• 1 tsp chana dal
• Some curry leaves
• 1 tsp eno
• 1 tbsp lemon juice
• Oil for greasing

Peanut-coconut chutney

• 1 tbsp oil
• ¼ cup peanutes
• ¼ cup roasted chana dal - daliya
• 2 green chillies
• Some curry leaves
• ¼ cup desiccated coconut
• Salt to taste
• 1 tsp jaggery
• ¼ cup curd
• Water as required

For chutney tadka

• 1 tbsp oil
• ¼ tsp mustard seeds
• ½ tsp urad dal
• 2 dry red chilli
• Some curry leaves

Instructions

Making Moong Dal Idli

• In a mixing bowl, add 1 cup yellow moong dal and ½ cup poha. Wash them well.
• Add 2 cups buttermilk (or as required) and soak the moong dal for 4 hours.
• Moong dal is now soaked properly.
• Add the soaked moong dal into a mixer jar. Add 3 green chillies, 1 inch ginger, 4 garlic cloves, ½ cup coriander leaves, and ½ cup water. Grind into a smooth paste.
• Transfer the ground paste into a mixing bowl. Add ¼ tsp turmeric powder, salt to taste, and ½ cup rava. Mix well and whisk the batter for 2 minutes until it becomes light and fluffy.
• Cover and let it rest for 10 minutes.
• The batter is ready. The consistency should be medium thick and ribbon-like when poured. If it is too thick, add water to adjust.
• In a tadka pan, heat 2 tbsp oil. Add 1 tsp mustard seeds, ½ tsp cumin seeds, 1 tsp chana dal, and some curry leaves. Sauté briefly.
• Add the tempering to the batter and mix well.
• Now add 1 tsp Eno and 1 tbsp lemon juice. Mix well; the batter will become frothy.
• Grease the idli stand and fill each cavity with the batter.
• Preheat the steamer and steam the idlis for 12–15 minutes on high flame.
• Finally, serve hot moong dal idlis with peanut-coconut chutney and sambar.

Making Peanut-Coconut Chutney

• In a pan, heat 1 tbsp oil and add ¼ cup peanuts. Sauté them.
• Then add ¼ cup roasted chana dal and sauté briefly.
• Add 2 green chillies and some curry leaves. Sauté well.
• Switch off the gas and add ¼ cup desiccated coconut. Mix and sauté in residual heat.
• Transfer the mixture to a plate and let it cool.
• Add the cooled mixture to a mixer jar. Add salt to taste, 1 tsp jaggery, ¼ cup curd, and ¼ cup water (or as required).
• Grind to a smooth chutney and transfer it to a bowl.
• In a tadka pan, heat 1 tbsp oil. Add ¼ tsp mustard seeds and ½ tsp urad dal. Sauté briefly.
• Add 2 dry red chillies and some curry leaves. Sauté them.
• Add this tadka to the chutney and mix well.
• The chutney is ready. Serve it with moong dal idli.

Notes

• Soaking moong dal in buttermilk helps make the idli soft and spongy.
• You can use ½ cup curd mixed with water instead of buttermilk.
• The addition of poha makes the idli soft and fluffy.
• The consistency of the idli batter should be medium thick with a ribbon-like pouring texture.
• Adding rava gives the idli a porous texture.
• Adding tadka makes the idli softer even after it cools down.
• Steam the idli on high flame for 12–15 minutes.