Moong Dal Idli | Dali Santhan | Dal Idli | No Rice Idli
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.
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
Calories: 90 kcalCarbohydrates: 16 gProtein: 6 gFat: 1 gSaturated Fat: 1 gSodium: 80 mgPotassium: 4 mgFiber: 5 gSugar: 1 gVitamin A: 26 IUVitamin C: 3 mgCalcium: 13 mgIron: 1 mg