Recipe Cooked, Photographed and Written by Praveena
PrepTime:12 hrs CookTime:12 mins Cuisine:Indian
Yellow Moong Dal Idli /Pesarapappu Idli is my newest South Indian recipe under ‘Weight loss diet’. The main advantage in this recipe is that it doesn’t have RICE in it, unlike the regular idli. And the double lentils in it, makes it DOUBLY HIGH PROTEIN recipe.
The platter in the above pic, has Coconut & Almond Chutney / Kobbari & Badam Pachadi and Moringa/Drumstick Leaves Spice Powder/Munagaku Podi , which I tried for the very first time. In that way, the entire platter has brand new recipes. 🙂
And when I served the same platter to my hubby, he was really flattered even before tasting. I revealed the surprise idli recipe, only after he completed the plate..he was literally awestruck, learning that there is no rice/grain in the idlis. 🙂 My kids are always fond of podi idli, so served them with this podi / spice powder.
The left over idlis, were fine at room temp, and I just re-heated before serving. This is going to be my go-to recipe for breakfast, ofcourse I have to keep the batter ready.
This is a Protein Packed, Low Carbs, No Rice, No Grain breakfast recipe especially for Weight Loss Diet. Do try it definitely, I bet you would love them too!!
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Breakfast Recipes Collection here⇒ Breakfast / Tiffin
My Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip
Weight Loss Recipes Collection here⇒ Weight Loss Food / Low Carb Recipes
- Sorakaya-Pesarapappu / Lauki-MungDal / BottleGourd-LentilStew
- Pesarapappu Payasam / Yellow Moong Dal Kheer
- Instant Rava Idli / Steamed Semolina Patties
VIDEO FROM MY YOU TUBE CHANNEL
- Yellow Mung Dal / Pesarapappu – 3 cups
- Whole Urad Dal / Minapagundlu – 1 cup
- Water – for soaking, grinding & cooking
- Cooking Oil – for greasing
- Salt – as per taste
- Whole Urad Dal
Step wise pics Procedure:
Yellow Moong Dal / Pesarapappu and Urad Dal / Minapagundlu taken into a deep vessel.
Wash them thoroughly and soak for 4-5 hrs
Grind them in a grinder / blender / mixie.
Leave it for fermentation for 8-9 hrs
Add salt, mix thoroughly, pour idli batter onto greased idli moulds
Add water to vessel, put the idli moulds, close the lid & steam cook for about 10-12 mins.
Switch the flame off, leave for 2-3 mins and gently scoop them out with a wet spoon.
Fluffly Idlis served with Coconut-Almond Chutney and Moringa Leaves Spice Powder / Munagaku Podi.
- Wash the dal / lentils thoroughly for 3-4 times, before soaking.
- Use the same dal soaked water, even for grinding the dal / lentils.
- For fermentation, leave the vessel with batter, on kitchen platform, or in the unswitched oven or the unswitched microwave with closed door.
- I leave the batter on the kitchen platform , overnight from 9PM to 6AM, which works perfectly for me.
- You can store the batter in the fridge, for a week and use it immediately when you take it out.
- Freeze the batter for about a month, but thaw before you use.
- You can store the steamed yellow moong dal idli in fridge, re-heat before serving.
- These, yellow moong dal idli, were very fluffly and even tasted same as our regular idlis.
- I smeared the hot idlis with homemade ghee, and served with condiments, Moringa/Drumstick Leaves Spice Powder/Munagaku Podi & Coconut & Almond Chutney / Kobbari & Badam Pachadi.
- 3 cups Yellow Mung Dal / Pesarapappu
- 1 cup Whole Urad Dal / Minapagundlu
- as required Water (for soaking, grinding & cooking)
- 1 teaspoon Cooking Oil (for greasing)
- 2 teaspoons Salt (or as per taste)
- Take both the dals / lentils into a big , deep vessel.
- Wash them 3-4 times thoroughly and soak for 4-5 hrs.
- Grind them in a grinder / blender / mixie, by adding water to get the desired consistency.
- Take the batter into a wide bowl, leave it for fermentation for about 8-9 hrs.
- Add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.
- Grease the idli moulds with cooking oil.Using a small ladle, pour the batter onto greased idli moulds.
- Put the idli cooker / a heavy bottomed wide vessel on stovetop under high flame.
- Add 1½ cups of water to vessel, stack the idli plates, close the lid & steam cook for about 10-12 mins.
- Switch the flame off and leave the vessel for 2-3 mins.
- For every idli, gently scoop the idlis(s) out of the moulds with a wet spoon. Done!!
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