Name: Green Moong Dal Idli (Easy Tiffin Recipe)
Prep time: 15 min
Cook time: 20 min
Total time: 510 min
Yield: 2-3 People
Cuisine: Indian
Ingredients: 1/2 cup Split Green Moong Dal; 1/4 cup Chana Dal; 1/4 cup Fresh Curd; 1 inch Ginger; 1 Green Chilli; Few Coriander Leaves; to taste Salt; 1/2 tsp Cumin Seeds Powder; 1 tsp ENO; 1 tbsp Oil; Pinch Heeng; 1/2 tsp Mustard Seeds; Few Curry Leaves; Half Cashews

Ready in

510 mins

Cuisine

Indian · South Indian

Prep Time

15 min

Cook Time

20 min

Serving

2-3 People

Calories / Serving

~215 kcal

Recipe by Healthically Kitchen on YouTube

Recipe Summary

A healthy and easy tiffin recipe featuring soft and spongy idlis made from a batter of soaked green moong dal and chana dal, blended with fresh curd, ginger, green chili, and coriander. These idlis are steamed to perfection and topped with cashews, making them a nutritious and delicious breakfast or snack option.

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All Ingredients - For Idli Batter

Split Green Moong Dal 1/2 cup
Chana Dal 1/4 cup
Fresh Curd 1/4 cup
Ginger 1 inch
Green Chilli 1
Coriander Leaves Few
Salt to taste
Cumin Seeds Powder 1/2 tsp
ENO 1 tsp

All Ingredients - For Tadka

Oil 1 tbsp
Heeng Pinch
Mustard Seeds 1/2 tsp
Curry Leaves Few

All Ingredients - For Garnish

Cashews Half

Tools You'll Need

Pan
Idli steamer
Steamer
Bowl

Don't have an ingredient? Try these swaps

No Yogurt?
- Sour cream (1:1)
- Buttermilk (1:1, slightly thinner result)
No Cilantro?
- Flat-leaf parsley (1:1, milder)
- Fresh mint (in chutneys, salads)
No Curry leaves?
- 1 bay leaf + a pinch of lemon zest — Aroma only — flavor is unique.

⚠ Contains Allergens

DairyNuts

Step-by-Step Instructions

Step 1: Prepare the Dals

Add 1/2 cup split green moong dal and 1/4 cup chana dal to a bowl. Wash them 2-3 times with water. Let them soak overnight.

Step 2: Grind the Batter

After soaking, the dals will be soft and swelled. Remove the water and wash them once again. Transfer the soaked dals to a grinder jar. Add 1/4 cup fresh curd, 1 inch ginger, 1 green chilli, and a few coriander leaves. Grind into a slightly thick paste.

Step 3: Prepare the Tadka

Heat 1 tablespoon of oil in a small pan. Add a pinch of heeng and 1/2 teaspoon of mustard seeds. Once the mustard seeds splutter, add a few curry leaves. Cover and cook for a few seconds. Switch off the flame.

Step 4: Mix the Batter

Add salt to taste and cumin seeds powder to the dal mixture. Pour the prepared tadka into the dal mixture. Mix well and set aside.

Step 5: Add ENO

Just before steaming, add 1 teaspoon of ENO to the batter. Mix gently until combined, but do not overmix.

Step 6: Prepare Idli Molds

Grease the idli molds with oil. Arrange half cashews in each greased idli mold.

Step 7: Pour Batter and Steam

Pour the prepared batter into the idli molds, ensuring not to overfill them. Boil water in a steamer. Arrange the idli stands in the steamer. Cover and cook for on high flame.

Step 8: Check and Cool

After , check if the idlis are fluffy and cooked well (they should not be greasy to the touch). Switch off the flame and let them cool for .

Step 9: Serve

Gently remove the idlis from the plates using a spoon. Soft and spongy green moong dal idlis are ready. Enjoy them for breakfast with coconut chutney.

Pro Tips

• Wash dals thoroughly before soaking and grinding.

• Soaking dals overnight ensures a soft and fluffy texture.

• Do not overmix the batter after adding ENO, as this can reduce the fluffiness of the idlis.

• Allow the idlis to cool for a few minutes after steaming before removing them from the molds to prevent sticking.

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