The Idli Project
Chiyali Idli
Regional & Traditional

Chiyali Idli

also called Yellow Moong Dal Idli · Pesarapappu Idli

A no-rice idli built entirely on yellow moong dal - steamed, then chopped and tempered to serve as a tangy snack.

Pan-South Indian

Image: VegCookBook - Yellow Moong Dal Idli · Blog photo · small "VegCookBook" green text in the middle of the photo

Chiyali is a curious entry - a steamed cake made entirely with yellow moong dal, no rice at all. The dal is soaked, ground, and steamed; the cooled idlis are then sliced and tempered a second time with mustard, urad dal, asafoetida, onions and tamarind pulp. The result functions equally well as a protein-forward breakfast and as a chai-time snack.

The recipe here is the heavier modern version with vegetables and carom seed; the older household preparation is plainer - just steamed yellow moong cake, cooled, cubed and re-tempered.

The Recipe

Yield · ~12 idlis

Effort profile

Soak6–8 hours (overnight)
Ferment8–10 hours
Steam15–18 minutes
Steps8

Each axis is scaled against the longest example in the archive.

Soak7hFerment9hSteam17mSteps8

Ingredients

Batter

  • 100 g yellow split moong dal (dry weight)
  • 25 ml plain yogurt
  • 100 g semolina (rava)
  • ½ tsp turmeric (optional)
  • Salt to taste
  • 1–2 tsp Eno fruit salt

Tempering (in oil)

  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tsp urad dal
  • 4–5 green chillies, finely chopped
  • 1 tbsp ginger paste
  • A handful of cashews
  • 1 sprig curry leaves, chopped (optional)

Add-ins (any combination)

  • 1 tbsp ajwain (carom seeds)
  • 2 tsp coarsely ground pepper
  • A handful of fresh coconut, in small pieces
  • A handful of coriander, chopped
  • 1 small bunch dill leaves, chopped
  • 1 grated carrot
  • 1 capsicum, finely chopped
  • 100 g boiled field beans (avarekalu)

Method

  1. 1.

    Soak moong dal 6–8 hours or overnight; drain thoroughly.

  2. 2.

    Grind soaked dal with the yogurt to a smooth batter.

  3. 3.

    In oil, splutter mustard seeds; add turmeric, green chillies, ginger paste, urad dal, cashews, curry leaves and cumin. Roast 1 minute.

  4. 4.

    Add capsicum and roast 2 minutes; add semolina and roast on low until aromatic.

  5. 5.

    Stir the tempering into the dal batter. Fold in salt, coriander, coconut, pepper, ajwain, dill, carrot and field beans.

  6. 6.

    Just before steaming, sprinkle Eno and a few drops of water; mix gently until the batter froths.

  7. 7.

    Spoon into idli moulds and steam 15–18 minutes.

  8. 8.

    Cool 5 minutes before unmoulding with a wet spoon.

Serve with

coconut chutneyor in classic Chiyali style - cool the idlis, cube and re-temper with mustard, urad dal, asafoetida, onions and tamarind pulp to serve as a tangy snack

Notes

This is the heavier vegetable-loaded modern version. The classic Chiyali is plain yellow-moong-only, steamed, then chopped and tempered as a tangy snack.

Adapted from shashilive.wordpress.com.