After my last posts of Moong sprouts and Oats dosa and Ragi Urad Idlis, I got many messages about how they loved that the recipes avoided rice and were so healthy along with being delicious too. That’s when I was reminded of this idli/dosa batter which I made regularly and did not require rice.
It is these Urad dal – Moong dal Idlis which turn out so soft, fluffy and tasty. I make Idlis the first day after fermentation and refrigerate the remaining batter. They make the crispiest dosas the next day (check notes for photo). I love how this batter sorts two days breakfast and the whole family loves it.
When kids and husband praise how yummy the breakfast tastes, it really makes me very happy and gives a beautiful start to the day. 😊 Hope you all try it and love it too. Happy and healthy cooking!
RECIPE:
Ingredients: {Makes about 13 Idlis and 5 dosas}
1 Cup Urad dal
1 Cup Moong dal
Salt to taste
Step by step recipe:
1. Soak Urad dal and moong dal together for 4 hours.
2. Grind along with salt to a smooth paste.
3. Ferment the batter for 8 hours or overnight. It may need more time in cold weather. Here it’s summer and the batter ferments really well. This is after 10 hours of fermentation.
4. Grease the idli moulds very well with oil (it’s very important for these Idlis). Pour the batter and steam for 20 mins or till done.
5. Allow it to cool completely before you remove else it will stick to the idli moulds.
6. Serve with your favourite chutney.
Notes:
* I usually soak double the measurement mentioned above. Made Idlis the first day and dosas the next day. Look how crispy the dosas turn out.
* After making Idlis, refrigerate the remaining batter.
* These Idlis tend to stick to the moulds if not greased properly. So grease the moulds very well with oil before adding the batter.
* Also cool before removing the steamed Idlis so that they come out neatly.
* Once steamed, they last soft the whole day.
* Normally this batter does not need fermentation but I noticed that they turn very soft and spongy after fermenting. So I keep them like regular dosa batter and ferment overnight.
* You can also check all my Variety Idlis here :
* You can check all my “no rice” dosa recipes here:
” No rice ” dosa recipes Compilation
Healthy cooking with Mitha 
Nice.very healthy recipe. Do u use a mixie or a grinder for grinding the batter. Because my mom used to say grinding in a grinder gives more batter than in regular mixie.
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Thank you. I use mixie to grind the batter. Yes, grinder gives more quantity of the batter.
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I made them today.. super soft.
Thank you
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I make the urad-moong dal idlis too, but with 1:2 ratio. Idlis come out super soft. The fermented moong dal smells a little weird though. Does it happen to you too? Or is it because I use double moong dal?
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No, my fermented batter does not smell weird at all. We live in the hot and humid country of Qatar and the batter ferments very well, yet there is no smell. Yes, don’t use double moong dal. The ratio of 1:1 is perfect for making idlis, dosas, appos (paniyaram) and even onion uthappam. You will need to ferment atleast 6 hours though.
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