This high-protein idli is made without a single grain of rice. It uses yellow moong dal as the base, making it a great gluten-free and diabetic-friendly breakfast. Light, fluffy, and filling—ideal for weight loss and clean eating.
Ingredients:
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1 cup yellow moong dal (split yellow lentils)
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1/2 cup thick poha (flattened rice)
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1/2 cup curd (yogurt)
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1 teaspoon grated ginger
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1 finely chopped green chili (optional)
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Salt to taste
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1/2 teaspoon fruit salt or ENO (for fluffiness)
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Water as needed
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Oil or ghee to grease the idli moulds
Instructions:
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Soak Ingredients:
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Wash and soak moong dal and poha together for 2 to 3 hours.
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Grind the Batter:
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Drain excess water.
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Add soaked moong dal and poha to a mixer along with curd, ginger, green chili, and salt.
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Grind to a smooth, thick batter using minimal water.
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Rest the Batter:
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Transfer to a bowl and let it rest for 15–20 minutes.
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Prepare for Steaming:
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Grease idli moulds with a little oil or ghee.
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Just before steaming, add fruit salt (ENO) to the batter and mix gently in one direction.
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Steam the Idlis:
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Pour the batter into idli moulds.
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Steam in an idli steamer or pressure cooker (without the whistle) for 10–12 minutes on medium heat.
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Check & Serve:
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Insert a toothpick to check doneness. If it comes out clean, the idlis are ready.
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Let them cool for a minute, then de-mould and serve hot.
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Serving Suggestions:
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Serve with coconut chutney, mint chutney, or sambar.
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These idlis also go well with a side of ghee and podi.
Tips:
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The batter should be thick, not runny, for best results.
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Don’t skip the ENO—it helps the idlis become soft and fluffy.
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Add grated vegetables like carrot or beetroot for extra nutrition.