The Idli Project
Moong Dal Idli
Ingredient Innovations

Moong Dal Idli

also called Dal Idli (No Rice) · Pesarapappu Idli

A high-protein, no-rice idli built entirely on whole green moong dal - light, easy to digest, vegetable-friendly.

Pan-South Indian - protein-forward

Image: Cook With Manali - Dal Idli (No Rice) · Blog photo · small "Cook with Manali" logo

Made with whole green moong dal soaked and ground - no rice. Light and protein-rich, it sits well as a lunch-box idli or a heavier breakfast on a day when you want fewer carbs. The whole-dal skin gives the cake a faint green speckle that sets it apart visually.

A common upgrade is the Vegetable Moong Dal Idli, which folds carrots, peas, ginger and green chilli into the batter for a more substantial, almost fritter-like result.

The Recipe

Yield · ~12 idlis

Effort profile

Soak4–6 hours
Fermentoptional 6–8 hours (or rest 30 minutes for instant)
Steam12–15 minutes
Steps5

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

Soak5hFerment7hSteam14mSteps5

Ingredients

Batter

  • 1 cup whole green moong dal (sabut moong)
  • ½ cup whole urad dal
  • 1 tsp fenugreek seeds
  • Salt to taste

Optional add-ins (Vegetable Moong Dal Idli)

  • ½ cup grated carrot
  • ¼ cup green peas
  • 1 green chilli, finely chopped
  • 1 inch ginger, grated
  • 2 tbsp coriander, chopped

Method

  1. 1.

    Soak the green moong, urad dal and fenugreek together for 4–6 hours.

  2. 2.

    Drain and grind to a smooth, fluffy batter using minimal water.

  3. 3.

    For the fermented version, rest 6–8 hours in a warm spot; for the instant version, rest 30 minutes only.

  4. 4.

    Stir in salt and the optional vegetables.

  5. 5.

    Pour into greased moulds and steam 12–15 minutes until a toothpick is clean.

Serve with

coconut chutneysambarmint or coriander chutney

Notes

Light, protein-rich and easy to digest. The skin of the green moong gives the finished idli its faintly speckled green appearance. Add Eno just before steaming if you want extra lift on the instant version.

Adapted from cookwithmanali.com.