Yellow Moong Dal Idli

A nutritious and wholesome variation of the traditional South Indian idli, Moong Mogar is a light and healthy option that's easy to digest. Made with split yellow moong dal, this idli is perfect for breakfast or as a snack, paired with chutneys and sambar.

Ingredients

• 1 cup yellow moong dal
• 1/4 cup urad dal (split black gram)
• 1/2 tsp fenugreek seeds
• Salt to taste
• Water as needed
• Oil or ghee for greasing idli molds
• Optional: A pinch of baking soda or fruit salt (Eno) for extra fluffiness

How to Make Yellow Moong Dal Idli

Prepare the Dal: Wash the yellow moong dal and urad dal thoroughly. Soak them along with fenugreek seeds in enough water for 4-5 hours or overnight. Grind the Batter: Drain the soaked dals and fenugreek seeds. Grind them into a smooth batter, adding water as needed to achieve a pouring consistency. The batter should not be too thin. Transfer the batter to a large bowl. Ferment the Batter: Cover the bowl with the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become airy. Prepare for Steaming: After fermentation, add salt to taste and mix well. If using, add a pinch of baking soda or fruit salt to the batter and mix just before steaming. Steam the Idlis: Grease the idli molds with a little oil or ghee. Pour the batter into the molds, filling each about 3/4 full. Heat water in an idli steamer or a large pot. Place the idli stand in the steamer and steam for 10-12 minutes or until a toothpick inserted into the center comes out clean. Turn off the heat and let the idlis cool for a few minutes before removing them from the molds.

Nutritional Value (per 100 grams)