Warm, richly spiced, and built for a satisfying meal, Moong Dal Idli Recipe | High Protein Green Gram Idli is a vegetarian south indian idli made with moong dal, oil, and mustard in about 145 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 15 minutes
  • Total time: 145 minutes
  • Yield: 20 idli
  • Category: idli
  • Cuisine: south indian

Ingredients

  • 1 cup moong dal
  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp chana dal
  • ½ tsp urad dal
  • 1 tsp cumin
  • pinch hing
  • few curry leaves
  • 1 inch ginger (finely chopped)
  • 3 chilli (finely chopped)
  • 2 tbsp carrot (grated)
  • ¼ tsp turmeric
  • 1 cup rava (coarse)
  • 1 cup curd
  • 1 tsp salt
  • 2 tbsp coriander (finely chopped)
  • 1 tsp eno fruit salt
  • cashew (for garnishing)

Method

  1. Firstly, rinse and soak 1 cup moong dal for 2 hours.
  2. Drain off the water and transfer to the mixer jar.
  3. Add 1 cup curd and grind to a smooth batter.
  4. Transfer the batter to the large bowl. Keep aside.
  5. In a pan, heat 2 tbsp oil. Add 1 tsp mustard, ½ tsp chana dal, ½ tsp urad dal, 1 tsp cumin, a pinch of salt, and a few curry leaves. Splutter the tempering.
  6. Add 1 inch ginger, 3 chilli, and saute slightly.
  7. Further add 2 tbsp carrot, ¼ tsp turmeric and saute until it turns aromatic.
  8. Add 1 cup of rava and roast till the rava turns aromatic.
  9. Cool completely and transfer into the moong dal batter bowl.
  10. Add 1 tsp salt and mix well adjusting the consistency.
  11. Rest the batter for 20 minutes for rava to soak well.
  12. Add 2 tbsp coriander and mix well.
  13. After the rava has soaked well, add 1 tsp eno fruit salt and mix gently.
  14. Mix the batter until the batter turns frothy.
  15. Place the roasted cashew in a greased idli plate and pour the batter into the mould.
  16. Place the idli plate in a steamer and steam for 10 minutes.
  17. Finally, enjoy Moong Dal Idli Recipe with chutney

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.