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Saturday, April 17, 2021

A - Z Idli Series ~ D for Dal Idli

I have been planning to post a idli series for sometime now and was able to put together some traditional recipes these past few months, in 'A - Z'  style format. I am starting the series this week with alphabet "D' and going forward, I am going to post 3 idli recipes each month. It's dal idli or diabetic idli for alphabet 'D' today.

Idli is a classic south Indian dish that makes a healthy and guilt free breakfast or brunch item. The standard version contains rice and skinned black gram / urad dal, making it gluten-free as well. Today's version of dal idli totally skips rice and is prepared using only two types of lentils, moong dal (skinned green gram) and urad dal (skinned black gram) thus making it more nutritious and protein rich. Moong dal idlis are traditionally made in Andhra and I have added a handful of black gram to the recipe. Basically, one is replacing the rice with moong dal in the idli recipe, thus making it a great meal option for diabetics as well.

Ingredients: (Yield - 24 idlis)
1 cup skinned green gram / yellow moong dal
1/4 cup skinned black gram / urad dal
Salt to taste (I added about 1 tsp. salt)
About 1 cup water to grind the batter

* Rinse moong dal and urad dal and drain. Soak them together in water, in a bowl for about 2 to 3 hours and drain the water used to soak completely.
* Grind them together adding salt and water just enough to grind them into a smooth and slightly thick batter with pouring consistency. (Salt can be added just before making idlis if living in a warm climate.)
* Transfer the batter to a container and cover it. Allow it to ferment overnight (if the batter was ground in the evening) or for about 10 - 12 hours in a warm place or in an oven with the lights on.
* The fermented batter doesn't raise much like the regular idli batter but raises slightly.
* Stir the fermented batter gently with a ladle. The batter would be airy and frothy.
* Heat about 2 cups of water in a idli cooker base or a idli cooker or a steamer on medium heat. Grease the idli moulds with ghee / oil and spoon the batter into idli plates.
* Place the idli stand in the prepared cooker / steamer and close the lid. Don't use the valve for the lid if using a pressure cooker.
* Steam the idli on low heat setting for about 20 - 25 minutes or until done. (The idlis should not stick when touched with moist fingers.)
* Wait for about 10 minutes and then demold the idlis by running a spoon around the edges.
* Serve them warm with any chutney / sambhar.


Srivalli said...

Fantastic Suma, wish you had started from A..heheheh...I also have a list based on Idli, then changed it to steamed dishes as finding idlis in all alphabet seem so tough for certain letters..Will surely look fwd to your series and bookmark more...these dal idlis are so healthy and look super soft!

Harini R said...

These look so soft and tempting Suma. Shall look forward to all the Idlis in this series.

Sandhya Ramakrishnan said...

I am so excited for this list of yours!! The Moong dal idli is fantastic and a great choice for someone who is avoiding rice. I have to make a small batch and see how it works with my family. Thanks for sharing.

rajani said...

I remember Malika Badrinath’s tiffin book and it had so many varieties of dosa and idli batters. I tried a few but not all. I really love your theme! Dal idlis sound good :-)

vaishali sabnani said...

Glad Valli came up with this series - and your theme idlis is excellent! The Dal Idli sounds interesting , nice and soft. Bookmarking your complete series.

Priya Srinivasan - I Camp in My Kitchen said...

Wow dal idly looks soft and fluffy suma! I m waiting to see the other idlies you have planned for the series!!! Wonderful share!

Narmadha said...

Dal idli looks so soft and fluffly. I am surprised that there is no rice in the recipe. Looking forward to your series.