Moong Dal Idli with Chutney
If we grind moong dal after an hour with yogurt and water, add salt, green chili, ginger, black pepper, bell pepper, and coriander leaves inside the mixture. Mix everything well, cover it, and after a good fermentation, make delicious idlis with the moong dal. They are very tasty and healthy moong dal idlis.
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Ingredients
For Idli Batter
Moong Dal1cup
curd1/4cup
Salt to taste
green chillies2clove
grated ginger1in
grated carrot1/2cup
chopped capsicum1/2cup
For Tadka
oil2tsp
mustard seeds1tsp
asafoetida (Hing)2pinch
For Chutney
- oil1tsp
urad dal1 1/2tsp
dry red chillies5clove
garlic4clove
onion1
tomato1- Salt to taste
roasted chana dal1/2cup
desiccated coconut / fresh coconut1/4cup
chopped coriander leaves3tbsp
tamarind1tsp
Nutrition (per serving)
Calories
169.1kcal (8.46%)
Protein
8.3g (16.6%)
Carbs
15.5g (5.65%)
Sugars
2.5g (5.1%)
Healthy Fat
5.4g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
How to make Moong Dal Idli with Chutney
Prepare Idli Batter
- Step 1
Soak moong dal for an hour. Grind it with curd and water to make a smooth batter.
- Step 2
Add salt, chopped green chillies, grated ginger, grated carrot, and chopped capsicum to the batter. Mix well.
- Step 3
Cover the batter and let it ferment for a few hours until it rises slightly.
Prepare Tadka
- Step 1
Heat oil in a pan. Add mustard seeds and let them splutter.
- Step 2
Add asafoetida (hing) and mix well. Pour the tadka over the idli batter.
Steam Idlis
- Step 1
Grease idli molds and pour the batter into them.
- Step 2
Steam the idlis for 15-20 minutes or until cooked through.
Prepare Chutney
- Step 1
Heat oil in a pan and sauté urad dal, dry red chillies, and garlic until aromatic.
- Step 2
Add chopped onion and tomato. Cook until softened.
- Step 3
Add roasted chana dal, desiccated coconut, chopped coriander leaves, tamarind, and salt. Blend everything into a smooth chutney.
Nutrition (per serving)
Nutrition (per serving)
Calories
169.1kcal (8.46%)
Protein
8.3g (16.6%)
Carbs
15.5g (5.65%)
Sugars
2.5g (5.1%)
Healthy Fat
5.4g
Unhealthy Fat
2.5g
% Daily Value based on a 2000 calorie diet
Tips & Tricks
Ensure the moong dal is soaked well to make a smooth batter.
Fermentation is key to fluffy idlis, so allow enough time for the batter to rise.
Use fresh coconut for the chutney to enhance its flavor.
Grease the idli molds well to prevent sticking.
FAQS
Can I use fresh coconut instead of desiccated coconut?
Yes, fresh coconut can be used for a more authentic flavor.
How long should I ferment the batter?
Ferment the batter for 2-3 hours or until it rises slightly.
Can I skip the tadka?
The tadka adds flavor to the idlis, but you can skip it if preferred.
What can I use instead of tamarind in the chutney?
You can use lemon juice as a substitute for tamarind.
How do I know the idlis are cooked?
Insert a toothpick into the idlis; if it comes out clean, they are cooked.
Tripti Bhalotia
(@triptibhalotia)
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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