Moong Dal Idli ~ Diabetic Friendly Idli
Prep time: 3 hours | Fermenting time: 4 hours | Yield: 8 medium idlis
- 1/3rd cup dhuli moong dal (split green gram without skin)
- 1/3rd cup urad dal (split black gram)
- 1/2 ” ginger
- 1 small green chilli (deseeded to tone down spice) * adjust to taste
- pinch of asafoetida (hing)
- 1/4-1/2 teaspoon turmeric powder
- salt to taste (approx 1/2-3/4th teaspoon)
1. Wash the two types of dals in 2-3 changes of water until the water runs clear. Soak for 2-3 hours in ample amount of water. If you are using rice rava, soak it separately * see notes
2. Discard the water and grind the dals along with the ginger and green chilli to a smooth paste using water sparingly. Keep the batter thick.
3. Add the asafoetida, turmeric powder and salt to taste and keep covered in a warm place of your kitchen to ferment, about 4 hours
4. Bring water to a rolling boil in an idli steamer. Grease 8 idli moulds with some oil and pour tablespoonfuls of batter into the moulds.
5. Steam for 12 minutes or till skewer inserted comes out clean. Remove the moulds and let them cool completely before gently removing the idlis out (run a knife along the edges to loosen them up)
6. Serve hot with chutney or sambhar
1. If you are not looking for a diabetic friendly version of these idlis you can add 2 tablespoons of rice rava (cream of rice/idli rava) to the batter, just soak it separately but do not grind it. Add it to the ground dal batter and then proceed as per step#