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Yellow Moong Dal Idli / Pesarapappu Idli (No rice)

VegCookBook by Praveena
South Indian fermented breakfast recipe IDLI made without using rice. High in protein, iron & fiber, Diabetic friendly. (Both Stove top / Instant Pot Electric Pressure Cooker methods)
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Prep Time 12 hours
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 12 hours 20 minutes
Course Breakfast, Dinner
Cuisine South Indian
Servings 12 idli

Equipment

  • Blender/Grinder/Mixie.
  • Instant Pot or Electric Pressure Cooker (for IP method)
  • Sauce Pan / Vessel (for stove-top method)

Ingredients
  

  • 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)

Instructions
 

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.

FERMENTATION(time:8-9hrs)

  • 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.

STEAMING:

  • 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).

SERVING:

  • 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!! 

Notes

Please see the MAIN POST for step wise pics, RECIPE TIPS & VIDEO!