Moong Dal Idli is just the thing for people who want to eat Idli but avoid rice. This recipe of Dali Santhan, as this Idli is called in Konkani, uses just moong dal and udad dal, and packs quite a punch in proteins.

Dali Santhan | Moong Dal Idli | No Rice Idli
Dali Santhan | Moong Dal Idli | No Rice Idli

In recent times, I have reduced the amount of rice I eat for meals and am very conscious of ensuring that rice does not creep into my diet (in the form of rice flour, or then rice in idli and dosa, etc.). So this Moong Dal Idli, whose recipe I had first posted in 2014, has become my go-to recipe for idlis in recent times. This idli is called Dali Santhan in Konkani and is a specialty of the Mangalore region of Karnataka.

What I like about Dali Santhan is also that the ginger and green chilli in it give it a nice flavour, making accompaniments redundant at times.

A Santhan (or Sandan) is a spongy idli that is steamed in a plate instead of a traditional idli mould.

Do also try my recipes for:

Now, without further ado, I present Dal Idli also known as Dali Santhan.

Dali Santhan | Moong Dal Idli
Dali Santhan | Moong Dal Idli

I had first posted this recipe in September 2014 and have updated it today with better photos and a recipe card.

How to Make Moong Dal Idli | Dali Santhan 

Make the Batter for the Moong Dal Idli

    1. Wash 1/2 cup udad dal well under running water.
    2. Now, soak this 1/2 cup Udad Dal and 1/4 tsp fenugreek seeds in 1.5 cups of water for at least 3 hours. In winter, I let the dal soak for at least 4 hours and use lukewarm water.
    3. In parallel, soak 1/2 cup Moong Dal separately in 1.5 cups of water for at least 3 hours. In winter, I let the dal soak for at least 4 hours and use lukewarm water.

    4. After 3 to 4 hours, drain and save about 2 to 3 tbsp of water in which the Udad dal was soaked.
    5. Drain the remaining water completely from the two dals. 
    6. Now, grind the two soaked dals together to a smooth batter of dropping consistency. If you need to add water, use the water we save in step 4.
    7. Transfer the dal batter to a bowl, cover and keep it in a warm place to ferment for at least 8 hours. In winter, you may need upto 12 hours. 
    8. After 8 hours, check if the batter has fermented. It should rise a bit and become spongy.

    9. Grind 4 green chillies and 1/2″ piece of ginger to a coarse paste.
    10. Add the green chilli-ginger paste, 1/4 tsp turmeric and some salt to the fermented dal batter.
    11. Mix with a gentle hand.
  1. Making the Moong Dal Idlis
    1. Add water to a steamer or a pressure cooker (remove the weight from the lid of the pressure cooker) and bring the water to a boil.
    2. Use a few drops of oil to lightly grease 8 cavities of an regular idli mould.
    3. Pour enough batter into each cavity.
    4. Place the idli stand in the steamer/cooker. 
    5. Steam Moong Dal idlis for about 8 minutes. Do not steam for too long or the idlis will become hard.
    6. Turn off the heat and let the cooker cool for 5 minutes and take the stand out.
    7. Using a sharp knife, gently loosen the idlis from each cavity.
  2. Serve the Moong Dal Idli hot with some Idli Kharam Podi (Milagai Podi) or Coriander Chutney.
No Rice Moong Dal Idli
No Rice Moong Dal Idli

Recipe for Moong Dal Idli | Dali Santhan | No Rice Idli | Dal Idli

Moong Dal Idli | No Rice Idli

Moong Dal Idli | Dali Santhan | Dal Idli | No Rice Idli

Aruna
In this traditional Mangalorean recipe for Dali Santhan, rice is replaced by Moong Dal. As a result, this Moong Dal Idli is perfect for those who want to give up rice and is diabetic-friendly.
5 from 1 vote
Prep Time 10 mins
Cook Time 15 mins
Soaking and Fermenting Time 12 hrs
Course Breakfast, Snack, Tiffin
Cuisine Diabetic Friendly, Indian, South Indian, Vegan, Vegetarian
Servings 8 Idlis
Calories 90 kcal
Equipment
  • Bowl
  • Spoon
  • Grinder
  • Idli Mould
  • Steamer
Ingredients
  
To Soak and Grind
  • 1/2 Cup Moong Dal
  • 1/2 Cup Udad Dal
  • 1/4 tsp Methi Seeds
Other Ingredients
  • 4 Green Chillies
  • 1/2" Ginger
  • 1/4 tsp Turmeric
  • Salt to Taste
  • Oil for Greasing the Idli Mould
Instructions
 
Making the Batter for the Moong Dal Idli
  • Wash 1/2 cup udad dal well under running water.
  • Soak this 1/2 cup Udad Dal and 1/4 tsp fenugreek seeds in 1.5 cups of water for at least 3 hours. In winter, I let the dal soak for at least 4 hours and use lukewarm water.
  • In parallel, soak 1/2 cup Moong Dal separately in 1.5 cups of water for at least 3 hours. In winter, I let the dal soak for at least 4 hours and use lukewarm water.
  • After 3 to 4 hours, drain and save about 2 to 3 tbsp of water in which the Udad dal was soaked.
  • Drain the remaining water completely from the two dals.
  • Grind the two soaked dals together to a smooth batter of dropping consistency. If you need to add water, use the water we save in step 4.
  • Transfer the batter to a bowl, cover and keep it in a warm place to ferment for at least 8 hours. In winter, you may need up to 12 hours.
  • After 8 hours, check if the batter has fermented. It should rise a bit and become spongy. Sometimes (especially in winter), the batter may not rise a lot even after 12 hours. In such a case, gently scoop a spoonful and check the texture. If it is spongy, then you can use the batter. If you ferment the batter too much, it becomes sour and smells.
  • Grind 4 green chillies and 1/2″ piece of ginger to a coarse paste.
  • Add the green chilli-ginger paste, 1/4 tsp turmeric and some salt to the fermented dal batter.
  • Mix with a gentle hand.
Making the Moong Dal Idlis
  • Add water to a steamer or a pressure cooker (remove the weight from the lid of the pressure cooker) and bring the water to a boil. Always let the steam build up before you place the idli stand in the steamer.
  • Using a few drops of oil, lightly grease 8 cavities of an regular idli mould.
  • Fill each cavity with the batter.
  • Place the idli stand in the steamer/cooker.
  • Steam Moong Dal idlis for about 8 minutes. Do not steam for too long or the idlis will become hard.
  • Turn off the heat and let the cooker cool for 5 minutes and take the stand out.
  • Using a sharp knife, gently loosen the idlis from each cavity.
  • Serve the hot Moong Dal Idli immediately with some Idli Kharam Podi (Milagai Podi) or Coriander Chutney.
Nutrition Facts
Moong Dal Idli | Dali Santhan | Dal Idli | No Rice Idli
Amount Per Serving
Calories 90 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 80mg3%
Potassium 4mg0%
Carbohydrates 16g5%
Fiber 5g21%
Sugar 1g1%
Protein 6g12%
Vitamin A 26IU1%
Vitamin C 3mg4%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Dal Idli, Dali Sandan, Dali Santhan, Moong Dal Idli, No Rice Idli
Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

I would love to hear from you!

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