Urad dal–moong dal idli is a simple, wholesome, and nutritious breakfast option. Light yet filling, these idlis are packed with protein and make a great alternative to the traditional rice-based version. Moong dal is one of the healthiest lentils you can cook with. It’s rich in iron, protein, zinc, potassium, and vitamin B, while being naturally low in fat — making it an excellent choice for a balanced diet. Urad dal complements it perfectly, bringing in more protein along with vitamins, folic acid, iron, and calcium. Together, they create soft, fluffy idlis that are both tasty and diet-friendly. Best of all, this recipe is easy to prepare at home using a regular mixer-blender.
Ingredients
- Urad dal – 1 cup
- Moong dal – 1 cup
- Methi (fenugreek) seeds – 1 tsp
- Green chillies – 2, finely chopped
- Ginger – ½-inch piece, finely chopped
- Salt – to taste
Method
- Start by washing the urad dal, moong dal, and methi seeds together. Soak them in water for 2–3 hours — this softens the lentils and makes them easier to blend.
- Drain the water completely, then grind the soaked lentils in a mixer-blender with a little water until smooth. The consistency should be like regular idli batter — not too runny, not too thick. Add salt and mix well.
- Pour the batter into a bowl, cover it, and leave it at room temperature for 8–9 hours (or overnight). Fermentation gives the idlis their signature fluffiness and mild tang.
- Once the batter has fermented, fold in the finely chopped green chillies and ginger. This adds a subtle warmth and freshness to every bite.
- Heat your idli cooker with enough water. Lightly grease the idli moulds with a bit of oil, then pour in the batter. Steam for 15–20 minutes, until the idlis are cooked through and springy to the touch.
- Once slightly cooled, gently remove the idlis from the moulds. Serve them hot with coconut chutney, sambar, or any chutney you love. There’s something so satisfying about soft, warm idlis that melt in your mouth, and knowing they’re packed with protein makes them even better!
Cook’s Tip:
When making idli or dosa with only dals, a mixer-blender works better than a wet grinder. A wet grinder can sometimes over-ferment the batter, making it too sour. Patience during fermentation and steaming is key — it’s worth the wait!
Mallya's Kitchen 