Dal Idli
Dal Idli is a nutritious twist to your favorite South Indian dish. Idli is a staple South Indian dish known for its soft, fluffy texture and light, easily digestible nature. This version replaces traditional rice with protein-rich dals (lentils) to provide a nutritious and wholesome meal perfect for fitness enthusiasts and health-conscious individuals.
Ingredients
- 2 cups Urad Dal
- 1 cup Yellow moong Dal
- 1 tablespoon Fenugreek seeds
- Oil to brush the idli molds
Instructions
- In a bowl, add the washed urad dal long with fenugreek seeds and pour enough water to submerge it. Then let it soak for 4 to 5 hrs or overnight.
- In a separate bowl, add the washed moong dal, pour enough water to submerge and let it soak for 4 to 5 hrs or overnight.
- Drain most of the water and blend the soaked lentils together into a smooth batter. It shouldn't feel grainy.
- Pour the batter to a big container so you have enough room for the batter to ferment and rise. Keep it in the kitchen counter in a warm place, or keep it in the oven with just the light on. It should ferment in 12 to 24 hrs. Once it's fermented, add salt and then whisk the batter. Pour the fermented batter in an airtight container and store it in the fridge, or make fresh idli right away.
- To make the idli, brush little oil to the idli molds and then pour the batter. Steam it for 7 to 10 minutes. Based on the size of the idli pan, it may take more of less time.
- Enjoy warm idli with the choice of chutney or sambar