By Akshara
December 27, 2025
If you want a protein-rich twist on your usual idli, try this one made from moong dal. It’s lighter, easier to digest, and works well for breakfast or even a light dinner.
1 cup yellow moong dal (soaked for 23 hours) ½ inch ginger 1 green chilli Salt to taste ½ tsp fruit salt or Eno A few curry leaves (optional) Oil for greasing
Drain the soaked dal and grind it along with ginger and green chilli using minimal water. The batter should be thick but smooth.
Add salt and mix well. Just before steaming, stir in the fruit salt or Eno and mix lightly without over-beating the batter.
Grease your idli moulds and spoon the batter into each cavity. Steam for 1012 minutes on medium heat.
Let it cool slightly before removing. Serve the idlis warm with coconut chutney or sambar.