Tag Archives: Urad dal

Dosa corner, Idli Stand

Urad – Whole moong dosa and idli | “No rice” recipe

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Some dishes may not look as appealing to the eyes but they are simply delicious. These whole moong idlis are the perfect example of that. They are not as pristine beautiful like regular idlis but taste so good and are very healthy too.

I got the idea of this recipe from my friend Ashwini Kulkarni who always sends me pictures and recipes of dosas that she makes for her “dosa loving” family (just like mine). She did not make idlis with it but I made them as my son is a huge fan of “iddis” (as he calls them 😀). Since I planned to make idlis, I added methi seeds too to the batter and it made the idlis very soft.

This is a “no rice” recipe like many of my idli and dosa recipes. So it’s good for those who want to avoid rice in their diet. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: {Gives 13 Idlis and about 6 dosas}

1 Cup Urad dal (I used split Urad dal)

1 Cup Whole moong / Green gram

1/2 Tbsp Methi / Fenugreek seeds

Salt to taste

Oil to grease the Idli plates and ghee to cook the dosa

Step by step recipe:

1. Take Urad dal, whole moong and methi in a bowl.

2. Wash well and soak in atleast double the amount of water for about 4 to 6 hours. Now drain the soaked water and add the soaked urad-moong-methi to the mixer.

3. Grind to a smooth paste. It took me 1 Cup water while grinding (this information is for people who ask me for water measurement). Pour in a large preferably steel vessel.

4. Keep covered at room temperature for fermentation overnight or for about 8 hours.

5. If making Idlis, add the batter to greased idli moulds.

6. Steam for 20 mins or till done.

7. If making dosas, heat a dosa pan and pour a ladle of the batter. Spread using the back of the ladle to circle shape.

8. Add ghee or oil to the dosa. Cook till the surface cooks. Then flip and cook for few seconds.

9. Serve both dosas and Idlis with a chutney of your choice.

Notes:

* The whole moong might not grind fully but have little skin in the batter. That is okay.

* Cook the dosas only one side if you like soft dosas and cook both sides till crisp for crispy dosas.

* I served this with two kinds of chutney:

** Peanut Hing Chutney: Grind coconut with ginger, green chillies, hing powder, salt and skinned peanuts with little water to a smooth paste.

** Mint Coriander Chutney: Grind coconut with mint leaves, coriander leaves, curry leaves, green chillies, ginger and salt to a smooth paste. Add lemon juice over it.

Both these chutneys don’t need seasoning and goes well with Urad moong Idlis and dosas.

Idli Stand, Konkani Recipes

Horsegram Idlis | Kulitha idli

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As a kid, I never liked many of the traditional Konkani recipes that my grandmother made and used to make a face at it. I loved bread for breakfast as compared to Idlis or dosas. My grandmother on the other hand used to make a face at bread and say “Is it even something eatable?” 😅

Now after about 15 years, I am in the same situation as hers. I don’t like store bought bread as much as I love Idlis and dosas. I love how filling, healthy, nutritious and delicious they are as compared to the bland bread (no offense Mr Bread 😁).

Coming to filling, these Horsegram Idlis are so filling that we don’t even need lunch the day I make these Idlis. It is so tasty too. My grandmother used to pour the batter in banana leaves in a large steamer called pedavan in Konkani and cut into wedges like a cake. I make them as regular Idlis though.

I want to share some health benefits of horsegram too. It is very high in iron, calcium and protein too. In fact, it has the highest calcium content among pulses and is one of the richest protein source for Vegetarians like us. Also, it is low in fat and slow digestive starch makes it ideal for diabetic and obese people.

Hope you all try these Idlis which are a “horsepower” of energy 😅 (which is why horsegram is fed to race horses) . Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 20 Idlis}

3/4 Cup Raw white rice

1/2 Cup Horsegram or Kulithu

1/2 Cup Urad dal

Salt to taste

Step by step recipe:

1. The first important step while making any dish with horsegram is to pick stones from it as even the good quality ones have stones in it. After that, wash well and soak horsegram along with Urad dal in a bowl. Soak rice in another vessel. Soaking time is 4 to 6 hours.

Check the number of stones below that I picked from 1/2 Cup Horsegram (between both the vessels). Don’t know if it is clear but kept it just to get you all an idea.

2. Now take the soaked Urad dal and horsegram to a mixer.

3. Grind to a smooth paste (it won’t be perfectly smooth due to horsegram but it should not be very coarse too) and pour into a large steel vessel. Also take the soaked rice to the mixer with little water.

4. Grind the rice to a slightly coarse paste and add to the horsegram-urad batter. Add salt and mix well.

5. You can make Idlis instantly with this batter. Add to idli plates and steam for 20 mins till done.

6. Or you can also ferment the batter overnight or for 6 to 8 hours and then steam for 20 mins. I prefer these Idlis more as they turn out softer.

Serve with a chutney of your choice. I have served with Hing Chutney.

Horsegram Idlis after the batter ferments overnight.

Note:

* These Idlis are usually made without fermenting as they turn soft even without fermentation process but I find fermentation gives even softer Idlis. So I keep the batter to ferment overnight.

* These Idlis are the ones that I made as soon as I ground the batter. They did turn out very tasty but not as soft as after the batter ferments.

Instant Horsegram Idlis

* They are traditionally served with hinga udhak (Asafoetida water with salt, chopped green chillies and coconut oil) but we love this Hing Chutney with these Idlis. I just grind coconut, green chillies, salt with hing powder and little water to a smooth paste.

Dosa corner

Broken wheat & mixed dals dosa | No rice dosa

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One more dosa addition to my Dosa corner page. This one is for those who want to reduce rice in their diet but still want to enjoy dosas. I have posted many “no rice” dosas and idlis before and they have been a hit with my readers especially this Masoor dal dosa and these Ragi Urad idlis.

My main reason to make these dosas is for protein in our diet as we are vegetarians. In this form, all kinds of lentils are included and we don’t even realise it. My kids love dosas and it makes things so much easier for me.

I believe breakfast is the most important meal of the day and these dosas are so filling that it keeps us full for a long time. It’s very important to have a healthy and filling breakfast so that we don’t keep snacking often.

Hope you all try and love these dosas too. Happy and healthy cooking!

RECIPE:

Ingredients: {Makes about 15 dosas}

2 Cups Mixed dals (I took half Cup each of Urad dal, moong dal, Masoor dal and toor dal)

1 Cup Broken wheat/ Daliya / Gonva khan

Salt to taste

Ghee or oil while cooking the dosa

Step by step recipe:

1. Wash well and soak the broken wheat along with mixed dals for atleast 4 hours.

2. Drain the soaked dal and add into a mixer.

3. Grind into a fine paste. Pour into a large steel vessel. Add salt and mix well with hands.

4. Ferment overnight or for 6 to 8 hours.

See how well the batter ferments 😍

5. Heat a dosa pan and pour a ladle of dosa batter. Spread into a thin dosa. Drizzle ghee or oil and cook till it turns crisp.

6. Remove and serve hot with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used later.

* This dosa actually does not need fermentation but I love fermenting the batter as it becomes more healthy and also tastes really delicious.

* If you don’t like the fermented batter smell, then don’t ferment this dosa batter for more than 8 hours during summers. Even 4 to 6 hours is sufficient for regular fermentation.

* You can use any variety of mixed dals but don’t skip Urad dal if possible as it gives a good texture to the dosa.

* This dosa turns super crisp if you make it thin and cook longer. My kids love it that way.

* I have served it with coriander leaves chutney. For the chutney, I grind coconut with ginger, green chillies, coriander leaves, salt, little tamarind with water to a smooth paste. This chutney does not require seasoning.

Dosa corner

Sabudana Dosa | Sago and Rice Dosa

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I know I am posting a lot of dosa recipes which is evident from my Dosa corner page but it is the most requested from my readers too. I guess making different yet tasty breakfast everyday is a challenge which everyone faces (just like me 😅).

I have been making this Sabudana dosa which I found in Asha Satish Philar mai’s cookbook since many years now. It turns so soft and fluffy. The texture resembles set dosas available in restaurants. My kids love it with ginger chutney and butter.

So here is yet another dosa (hope you all are not bored 😂). Happy and healthy cooking!

I thank Asha Satish mai whole heartedly for this amazing recipe of hers. Thank you mai. 😍🙏

RECIPE: { Adapted from “The Konkani Saraswat Cookbook” by Mrs Asha Satish Philar }

Ingredients: { Makes 18 to 20 dosas}

3 Cups white Rice

1 Cup Sabudana/ Sago

1 Cup Urad dal

1 Cup Poha / flattened rice

Salt to taste

Ghee or oil to cook the dosa

Step by step recipe:

1. Wash well and soak Urad dal, sago and poha together in a large bowl with enough water. Wash well and soak rice in another bowl. Soak for atleast 4 to 5 hours.

2. Grind the urad-sago-poha mixture to a smooth paste. Remove in a bowl. Grind rice with little water to a smooth paste.

3. Mix both the batters and keep in a large bowl. I divided the batter into two bowls to avoid spills after fermentation.

4. Ferment the batter overnight or for atleast 8 hours.

5. Heat the dosa pan and add a ladle of the dosa. Make a thick dosa. Cover and cook on medium flame till the surface cooks. Add ghee or oil.

6. Remove from flame and repeat the same with the rest of the batter. Serve with a chutney of your choice.

Notes:

* Leftover batter can be refrigerated and used the next day.

* This dosa is very soft and needs to be cooked on medium flame on one side. No need to flip the dosa.

* Both thick or thin Poha can be used. Does not make much difference.

* I have used the small size sago seeds. I am sure it will work well with the big sago seeds too. Just that it might need extra soaking time.

Dosa corner

Paper dosa | Restaurant style crispy dosa

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I keep making different dosa types for my kids as they love dosas. For soft dosas, my go to recipe is this Cotton dosa but for restaurant style crispy dosas, this Paper dosa from Jayashree Prabhu mai‘s cookbook “99 Delightful Dosas” is simply the best. The dosas turn out super crispy and very tasty.

My daughter loves ghee roast dosa from restaurants a lot and the least I can do is recreate it at home now since we have stopped restaurant foods since many months (due to the covid situation). She enjoys it a lot and I feel how much even the kids have adapted well to this “new normal” of eating only homemade foods. Hats off to all kids!

But one thing is sure. All this completely cutting out fast food and restaurant foods must have given the much necessary detox to our system and we will come out healthier for sure.

Hope you all will try and love this paper dosa too. Happy and healthy cooking!

RECIPE: {Adapted from “99 Delightful Dosas cook book by Jayashree Prabhu}

Ingredients: (About 20 dosas)

2 Cups Rice

1 Cup Urad dal

4 tsp Methi seeds

1 Cup Rice flour

4 Tbsp Besan or chickpea flour

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak rice in a bowl and soak urad dal along with methi in another bowl for atleast 4 hours.

2. Grind the Urad methi mixture to a smooth paste using water as needed. Pour into a large steel vessel. Now take the soaked rice in the mixer. Add rice flour, besan and salt.

3. Grind the rice mixture using little water to a smooth paste too. Add it to the Urad batter and mix well with hands.

4. Ferment overnight or for atleast 8 to 10 hours.

Love how well the batter ferments!

5. Heat a flat dosa pan and pour a ladle of batter over it. Shape using the back of the ladle into concentric circles to a thin, large dosa.

6. Add ghee and cook till the dosa turns crisp.

7. Fold and serve hot with a chutney of your choice. Repeat the same with the rest of the batter.

Notes:

* The addition of rice flour gives a very crisp texture to the dosa while besan or chickpea flour is just for colour. So that can be skipped if you don’t have.

* For making perfect dosas, first heat the dosa pan to high and when it heats well, reduce the flame and spread the dosas as thin as you can. Then cook the dosas again on high flame till done. For very crispy dosas, just cook a little while longer and add a extra dash of oil or ghee.

* Leftover dosa batter can be refrigerated but the texture of the dosa did change the next day. It came out soft like regular dosas and not as crispy as the first day. We loved it both ways though.

* For this way of hing chutney that I make, just grind coconut along with ginger and green chillies with salt and little water to a smooth paste. Now season mustard seeds and hing (I use powder) in coconut oil and pour over this ground paste. Mix well. Done!

Idli Stand

Mallige Idli

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Mallige is Jasmine flower in Kannada and just like jasmine flowers, these idlis turn out pristine white, very soft and delicate. I have been using this recipe for making idlis since a long time and love how beautiful they turn out apart from being very soft.

My husband’s aunt too loves this recipe and follows it for making idlis. They live in a farm and have to feed workers when some farm work is going on. So these idlis come handy as they use less urad dal as compared to regular idlis, yet turn out super soft. So it is economic specially while making huge batches.

I have been lucky enough to get to stay in the farm for about 4 months right after my marriage while hubby had to go back to Qatar after his vacation. Those few months of living in the farm gave me a lifetime of lessons and beautiful memories. Some of them are:

* How to live life without internet or proper phone access and still it was super fun and I hardly used my phone except to talk with hubby or my mother.

* How beautiful it is to wake up to birds chirping amidst greenery and just sit looking at its beauty early in the morning.

* How to treat workers like our own family and feed them with love to their hearts content.

* Hubby’s aunt whom I lovingly call mhave is a very generous person and I learnt from her to never let any person who comes to our house leave empty stomach. The way they treat their guests is simply amazing.

All these and many more memories of living there are etched in my heart forever and I thank God for the unforgettable and precious experience.

Here’s sharing the idli recipe. Hope you all try and love it. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 26 Idlis}

1 Cup White rice (OR 2 Cups Rice Rava)

1/2 Cup Urad dal

1/2 Cup Poha or flattened rice or rice flakes or Aval

Salt to taste

Oil to grease the idli plates

Step by step recipe:

1. Soak the urad dal for about 4 hours in a large vessel.

Note: If using rice, soak rice too for 4 hours.

2. Grind to a fine paste. Add to the large (preferably) steel vessel.

3. Add washed Poha and rice ( or Rice Rava)in the mixer and grind for few minutes. Not to a fine paste. Mixture should be grainy.

4. Now add to the ground urad dal batter. Mix well with hands. Then keep for fermentation overnight or for 8 to 10 hours.

I had ground the batter with double the measurements. So kept in two large steel vessels just in case it spills after fermentation.

5. The fermented batter. Though it does not seem so, the batter had risen double the size and was perfect with air bubbles in it.

6. Put the batter in the greased idli moulds and steam for 20 minutes or till done.

Steaming hot super soft and spongy Idlis are ready!

7. Remove and serve with a chutney of your choice.

Notes:

* I usually serve these Idlis with Raw Onion chutney and it makes a delicious combination. For the chutney, grind together about 1 Cup of coconut gratings with 3 to 4 Red chillies and 1 medium sized Onion and salt. Remove in a bowl and drizzle coconut oil. Mix well and serve. No need to heat the coconut oil.

You can use either Rice or Rice Rava to make these idlis, depending on what you have available. I regularly use Rice now to make these idlis. Also I use mixie and not grinder to grind the batter.

* Idli rava is rice rava or rice semolina and not wheat semolina or rava that we use to make upma.

* Don’t add more idli rava than mentioned or the Idlis will turn slightly hard. The measurement is perfect to get the softest and spongiest Idlis.

*You can make super soft dosas too with this batter. When using idli rava in the batter, the dosas turn crispy. When using rice in the batter and if ground smooth, it gives really soft dosas.

* For all varieties of Idlis, instant ones, unique ones and millet ones, you can check here

: Different Varieties of Idlis (21 Varieties of Idli recipes)

* Leftover Mallige idlis can be used to make Idli Usli or Seasoned idlis. Tastes so yummy that I make more idlis just to enjoy Idli Usli the next day.

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Dosa corner, Konkani Recipes

Pejje Polo | Cumin flavoured dosa

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As you all already know, we are a dosa loving family and on most days, our breakfast is any variety of dosa. I have already shared 15 varieties of dosas which I make regularly. Here’s sharing a dosa which my grandmother made atleast once a week – Pejje Polo.

This thick cumin flavoured dosa is actually served as prasad or offering to Lord Venkataramana in a temple in Karkala which is a place in south Karnataka. Though homemade ones can’t match the divine flavours of temple offering, it does taste very delicious. The aroma of cumin seeds take this dosa to another level.

I feel so happy to be sharing my Anama‘s (grandmother’s) recipe on the site. Hope my kids too read this recipe someday and prepare with love for their family just like how my Anama and Amma made it and taught me.

My family loves these soft on the inside yet crispy dosas very much. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: {About 18 small sized dosas}

2 Cups Raw white rice (any variety works well)

1 Cup Urad dal

1 Tbsp Cumin seeds/ Jeera

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak urad dal and rice together for about 4 hours.

2. Drain the water and grind along with little water to a slightly coarse paste. Add cumin seeds and salt.

3. Now grind to a almost smooth but little grainy batter. (It’s okay to grind smooth too but this dosa has a little grainy texture)

Note: Consistency is like regular dosa batter (a thick batter but still pouring consistency).

4. Ferment the batter overnight or for 8 to 10 hours.

5. Now when making dosas, heat a dosa pan and pour a ladle of batter in the center of the pan. The dosa is small and slightly thick. No need to spread the dosa.

6. When the surface looks almost cooked, drizzle oil or ghee over the dosa. Flip and cook for a minute or so.

7. Serve hot with a chutney of your choice.

Notes:

* Cumin seeds are the highlight of this dosa. Don’t skip it. It gives a wonderful aroma and flavour to this dosa.

* Keep the batter consistency thick (like regular dosa batter) and slightly coarse for authentic texture of the dosa.

* Also cook both sides crisp for best taste.

* I serve this dosa with simple coconut chutney. Just grind coconut gratings with ginger, green chillies and salt with little water to a smooth paste. I don’t season this chutney. You can also season in coconut oil with mustard seeds, hing and curry leaves.

Idli Stand, Konkani Recipes

Urad Moong dal idli | No rice idli

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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.

* You can also check all my Variety Idlis here :

Variety Idlis Collection

* You can check all my “no rice” dosa recipes here:

” No rice ” dosa recipes Compilation

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Idli Stand, Millet recipes

Ragi Urad Idli | No rice idli

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I have already posted Instant Ragi idlis that I make always. Even though it comes out soft, it has Eno fruit salt as an ingredient and I like to use it as less as possible. So those Idlis are kept for days when I forget to soak for idlis and dosas but still need to make a healthy breakfast for the family.

Ragi Urad Idlis are the ones I make always and it turns out soft and fluffy naturally without the need of Eno or soda. In fact the batter ferments so well that I am always scared if it will overflow and take great care to keep it in a very wide bowl with a plate underneath.

My kids love these Idlis very much and call it “chocolate” Idlis. The day I make them, they ask for it and eat it the whole day. So I steam and keep the whole batch for their idli demands. It remains soft even after 12 hours of steaming them. Such is the magic of naturally fermented foods.

Sharing the recipe which I have been following for years. Hope you all try and love it too. Happy and healthy cooking!

RECIPE:

Ingredients: { Makes about 26 Idlis }

4 Cups Ragi flour/ finger millet flour/ nachni ka atta

1 Cup Urad dal

1/2 Cup thick or thin Poha/ flattened rice

1 tsp Methi / Fenugreek seeds

Salt to taste

Step by step recipe:

1. Wash well and soak urad dal with methi for 3 to 4 hours.

2. Drain the water and add the soaked urad dal and methi along with Poha and grind to a smooth batter. Pour into a large bowl.

3. Add Ragi flour and salt. Whisk well or mix with hands to remove lumps.

4. Keep this batter to ferment overnight or for atleast 8 hours.

Love how much this batter rises. More than thrice. So do keep it in a large bowl. Else batter might overflow outside the vessel.

5. Add in idli moulds. Steam for 20 mins or till done.

Notes:

* When you add the ragi flour, make sure to whisk really well and the batter consistency should be slightly thicker than dosa batter consistency. So don’t add much water.

* Please remember that this batter rises very well. Atleast thrice its size. So keep it to ferment in a large bowl. Also keep a plate underneath to catch any overflow just in case.

* These Idlis taste the best with Peanut Onion Chutney.

* Dishes with Ragi that I make always:

Instant Ragi Idlis

Instant Ragi Rava Dosa

Ragi Set Dosas

Ragi Jaggery ladoos

Ragi Ela Ada

Ragi Butter cookies

Eggless Ragi Chocolate Cake

Ragi Malpua

* All my idli varieties: Variety Idli Collection

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Dosa corner

Masoor dal dosa

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This is my 13th dosa variety and I am happy to add this delicious dosa to the collection. You can check all my dosa recipes here.

I got this wonderful recipe from a dear friend Priya R Shenoy many years back. We loved it so much that I buy Masoor dal only to make this dosa. Also since there is no rice in this dosa, it is perfect for people who want to avoid carbs and follow a high protein diet.

You can make dosas as soon as you grind the batter or ferment the batter overnight. Both ways the dosa tastes very good. Hope you all try and like it too. Happy and healthy cooking!

RECIPE:

Ingredients:

1 Cup Masoor dal (the split orange variety)

1/2 Cup Urad dal

1 inch Ginger piece

1/2 tsp Peppercorns (optional)

Salt to taste

Oil or ghee to cook the dosa

Step by step recipe:

1. Wash well and soak urad dal and masoor dal together for about 4 hours.

2. Add the soaked and drained dal in mixer grinder and grind to a smooth paste.

3. Now add ginger, peppercorns and salt. Grind to a smooth paste and pour into a large bowl.

4. Now you can prepare dosas instantly. Heat a tawa and add a ladle full of batter in a circle.

5. Cover and cook till the surface cooks and the underside turns brown.

Serve hot with a chutney of your choice!

Note:

This dosa requires no fermentation but I do ferment it overnight if I am making for breakfast the next day. It increases the nutritional content of the dosa.