Recipe Cooked, Photographed and Written by Praveena
PrepTime:12 hrs CookTime:20 mins Cuisine:Indian
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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 a DOUBLY HIGH PROTEIN recipe.
How I served:
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.
Health Benefits of this recipe:
This is a Protein Packed, Rich in Iron, Low Carbs, No Rice, No Grain breakfast recipe especially for Weight Loss Diet. Its very much suitable for a diabetic diet. Do try it definitely, I bet you would love them too!!
How does the left overs taste:
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.
Before starting to cook, don’t forget to see the Tips mentioned at the end.
My Breakfast Recipes here⇒ Breakfast / Tiffin
My Chutney Recipes Collection⇒ Chutney / Pachchadi / Dip
Weight Loss Recipes Collection⇒ Weight Loss Food / Low Carb Recipes
- Oil Free – Healthy Dosa / Without Oil Dosa
- Pesarapappu Payasam / Yellow Moong Dal Kheer
- Instant Rava Idli / Steamed Semolina Patties
- Instant Oats Idli / Oats Veg Idli
FULL 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 for ‘Yellow Moong Dal Idli / Pesarapappu Idli’:
SOAKING & GRINDING:
Yellow Moong Dal / Pesarapappu and Urad Dal / Minapagundlu taken into a deep vessel.
Wash them thoroughly and soak for 4-5 hrs.
Grind them into smooth batter, (by adding 1/2 cup of water at a time) in a grinder / blender / mixie.
Add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.
Room Temp Method: Leave the vessel with ground batter on a warm place (kitchen platform / inside a pre-heated oven) for fermentation for 8-9 hrs.
Instant Pot method: Transfer the batter into the POT. Close it with a suitable flat plate / any glass lid (not the instant pot gadget lid).
Set to YOGURT MODE, for up to 8 hrs. Later switch off the gadget.
Add salt, mix thoroughly, pour idli batter onto (oil / ghee) greased idli moulds.
Add water to vessel, put the idli moulds, close the lid & steam cook for about 12-15 mins.
Switch the flame off, leave for 3-5 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.
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Yellow Moong Dal Idli / Pesarapappu Idli (No rice)
- Instant Pot or Electric Pressure Cooker (for IP method)
- Sauce Pan / Vessel (for stove-top method)
- 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)
SOAKING & GRINDING:
- Take both the dals / lentils into a big , deep vessel.Wash them 3-4 times thoroughly and soak for 4-5 hrs.
- Grind them into smooth batter, (by adding 1/2 cup of water at a time) using a grinder / blender / mixie.Take the batter into a wide,deep bowl. Add salt and mix the batter thoroughly throughout the vessel, for about 2 mins.
- Leave the vessel with ground batter for fermentation (using any of the below methods):Kitchen Platform: On a warm place on the kitchen platform / near the stove.Oven Method: Pre-heat the oven at MAX temperature, for 10 mins. Switch off and place the vessel inside, close the oven with just the lights ON.Instant Pot method: Transfer the batter into the POT. Close it with a suitable flat plate / any glass lid (not the instant pot gadget lid). Set to YOGURT MODE, for up to 8 hrs. Later switch off the gadget.
- 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.On Stove Top:Take a wide bottomed vessel (of suitable size) or the idli steamer or pressure cooker.Add 1½ cups of water to vessel, stack the idli plates, close the lid & steam cook for about 12-15 mins. In an Instant Pot: Add 2 cups of water to the Inner Pot, place the IDLI stand inside.Close it with IP lid, set to STEAM mode with VALVE to VENTING, for 12-15 mins (external timer has to be used).
- Switch off, but open the lid only after 3 to 5 mins.For every idli, gently scoop the idlis(s) out of the moulds with a wet spoon. Done!!
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