Urad and Moong dal Idli

Idli without rice is healthy and high in protein. I used urad and moong dal to make this idli. The texture is very fluffy. Those who want to avoid rice, this type of dal idli is good.

This kind of idli has lesser calories than a normal idli. This idli goes best with any kind of sambar or chutney.

We need only 2 ingredients to make this idli.

Preparation time approx 15 minutes

Soaking time 2 hours

Fermentation 7 to 8 hours

Ingredients
1 cup moong dal
1 cup urad dal (dehusked whole)

Seasoning

1 tsp oil
1/2 tsp mustard
1/2 tsp jeera
1/2 tsp urad dal

2 chopped green chillies
1/2 tsp chopped ginger.
A pinch of hing

Method

Soak both the dals together for two hours.

Then, grind the dals in a mixer adding little water. Add salt.
Keep this batter for 8 hours for fermentation. Add a pinch of soda.
Mix well.

Heat 1 tsp oil.

Add 1/2 tsp mustard, jeera, urad dal, chopped green chillies, chopped ginger.
And a pinch of hing.

When it is done add to the batter.

Mix well.

In a idli cooker or pressure cooker add 2 cups of water and heat.

Grease the idli molds with oil

Pour one laddle of batter to molds

When the water is boiled keep the idli stand inside the cooker. (if you are using pressure cooker do not add the weight)

Close it with a lid.

Cook for 10 to 15 minutes.

Insert a stick in the idli, if the idli is not sticking on the stick your idli is ready.

Switch off gas and remove the idli stand and keep to cool for 2 minutes.

Remove the idli’s with a knife.

Serve with sambar or chutney of your choice.