Instant Moong Dal Masala Idlis

Name: Instant Moong Dal Masala Idlis
Total time: 1800 s
Yield: 14 idlis
Cuisine: Indian
Ingredients: 1 cup dhuli moong dal; 1/4 cup curd; 1 tbsp sesame oil; 1 tsp mustard seeds (sarson); 1 tsp cumin seeds (jeera); 1/2 tsp dhuli urad dal (split black gram); 1 tsp chana dal (split chickpea); 1 sprig curry leaves; 1 tsp ginger garlic paste; 1/2 cup grated carrots; 1-2 chopped green chillies; 1 tsp salt or to taste; 1/8 tsp hing; 2 tbsp chopped coriander leaves; 1 tsp Eno fruit salt or 1/2 tsp baking soda

Madhu Bindra @madhubindra

Healthy, delicious, and packed with protein. Try these Instant Moong Dal Masala Idlis that do not require fermentation. Gluten-free and a healthy alternative to the traditional ones with rice. #RMM

Madhu Bindra @madhubindra

Healthy, delicious, and packed with protein. Try these Instant Moong Dal Masala Idlis that do not require fermentation. Gluten-free and a healthy alternative to the traditional ones with rice. #RMM

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Ingredients

30 minutes

14 idlis

1 cupdhuli moong dal
1/4 cupcurd
1 tbspsesame oil
1 tspmustard seeds (sarson)
1 tspcumin seeds (jeera)
1/2 tspdhuli urad dal (split black gram)
1 tspchana dal (split chickpea)
1 sprigcurry leaves
1 tspginger garlic paste
1/2 cupgrated carrots
1-2chopped green chillies
1 tspsalt or to taste
1/8 tsphing
2 tbspchopped coriander leaves
1 tspEno fruit salt or 1/2 tsp baking soda

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Steps

30 minutes

1

To begin, soak the moong dal in water for two hours. Drain and grind into a smooth and fluffy paste without adding any water.
2

Transfer to a bowl. Add in the curd and whisk it well. Keep aside.
3

Heat sesame oil in a pan. Add in mustard seeds, cumin seeds, urad dal, chana dal, and curry leaves. Allow them to crackle.
4

Next, add in ginger garlic paste, grated carrots, and chopped green chilies. Saute until the mixture is dry.
5

Transfer it to the dal mixture and mix well. Season with salt, asafoetida, and chopped green coriander leaves.
6

In the meantime, heat the water in the steamer. There should be sufficient water for 15 minutes on high heat.
7

Grease the idli mould well with oil.
8

When the steamer is ready, add Eno fruit salt to the batter. Mix well making sure to stir in one direction only.
9

Pour in the batter immediately into the moulds until three-fourths. This ensures that the idlis have space to rise.
10

Steam for 10-12 minutes. Do not overcook. Once cooked, check with a toothpick. It should come out clean. Let it stand for a few minutes.
11

Demould the idlis and serve them hot with your favorite chutneys.