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.
Cuisine Diabetic Friendly, Indian, South Indian, Vegan, Vegetarian
Servings 8Idlis
Calories 90kcal
Equipment
Bowl
Spoon
Grinder
Idli Mould
Steamer
Ingredients
To Soak and Grind
1/2CupMoong Dal
1/2CupUdad Dal
1/4tspMethi Seeds
Other Ingredients
4Green Chillies
1/2"Ginger
1/4tspTurmeric
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.