Urad Moong dal idli | No rice idli

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.

Love when the perfectly fermented batter welcomes me in the morning.

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.

5 thoughts on “Urad Moong dal idli | No rice idli”

  1. 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.

    Like

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