Craving fluffy, melt-in-your-mouth idlis but short on time? Our Instant Moong Dal Idli recipe is your answer! Forget lengthy fermentation processes; this recipe delivers delicious, spongy idlis in a fraction of the time, using only moong dal (yellow lentils). Perfect for busy weeknights or spontaneous breakfast cravings, this recipe requires minimal ingredients and simple steps, making it ideal for both beginners and experienced cooks. Say goodbye to complicated idli preparations and hello to a quick and easy breakfast that's packed with protein and flavour.
This incredibly simple recipe uses readily available ingredients and a straightforward method to achieve restaurant-quality idlis. No soaking overnight, no waiting for fermentation – just quick preparation and delicious results. Ready to learn how to make these unbelievably fluffy instant moong dal idlis? Let's dive into the step-by-step process!
Tools Needed
- Mixer
- Bowls
- Idli stand (optional)
- Steamer
- Tadka pan
- Knife or spoon
Ingredients
- Moong Dal (split yellow lentils): 1 cup
- Green chilies: 2-3
- Ginger: 1 inch piece
- Semolina (sooji): 1 cup
- Curd (yogurt): 1/2 cup
- Salt
- Eno (fruit salt) or Baking soda
- Oil
- Tomatoes: 2
- Dried red chilies: 2
- Garlic
- Curry leaves
- Mustard seeds: 1/2 teaspoon
Step-by-Step Instructions
Step 1. Prepare the batter
- Soak moong dal for two hours.
- Drain the water from the soaked lentils.
- Grind the lentils, green chilies, ginger, and semolina in a mixer. Do not add water; use curd instead.
- Add curd and salt to taste. Grind the mixture finely for a fluffy texture.
- Add eno (or baking soda) and gently mix. Do not overmix.
Step 2. Steam the idlis
- Grease bowls with oil.
- Fill greased bowls with batter, one spoonful at a time, leaving some space at the top.
- Steam the idlis in a steamer for about 15-20 minutes, or until a toothpick inserted comes out clean.
- Let the idlis cool slightly before removing them from the bowls.
Step 3. Make the tomato chutney
- Heat oil, sauté tomatoes, dried red chilies, ginger, garlic, and curry leaves until soft.
- Cool the tomato mixture, blend it in a mixer jar with salt to taste.
- Temper the chutney with oil, mustard seeds, dried red chilies and curry leaves.
Step 4. Serve
- Serve the idlis hot with the prepared chutney.
Read more: Spicy Tava Pulao Recipe: Easy Indian Rice Dish
Tips
- For extra fluffy idlis, grind the batter very finely.
- If you don't have an idli steamer, you can use a regular pot with a stand.
- Don't remove idlis from the bowls while they're hot; let them cool to prevent breakage.
- People with diabetes can enjoy these idlis as they are made without rice.
Nutrition
- N/A
FAQs
1. Can I use other types of lentils instead of moong dal?
While moong dal works best for its smooth texture, you can experiment with other lentils like urad dal, but the texture might differ slightly. It's best to stick with moong dal for the recipe's intended fluffiness.
2. My idlis are sticking to the idli steamer. What went wrong?
Make sure your idli moulds are well-greased with oil or ghee. Also, ensure the idli batter isn't too thick; a slightly thinner consistency helps prevent sticking.
3. How can I store leftover idlis?
Store leftover idlis in an airtight container in the refrigerator for up to 2 days. You can reheat them in a microwave or steamer.
Enjoy your delicious, fluffy, and incredibly easy instant moong dal idlis! This recipe is a perfect example of how quick and simple healthy eating can be. We hope you'll add this recipe to your regular breakfast rotation.