The moment I saw the recipe for a Lentils & Semolina Idli on Annapoorna Prabhu Sanoor‘s blog, I just knew I HAD to try it. After reading her recipe, I did a bit of research on the Internet (as is wont) and found several similar recipes. I finally made it without the semolina, but the inspiration remains Annapoorna’s post.
Do visit Annapoorna Prabhu Sanoor‘s blog; more importantly do get a copy of her Mangalore Cookbook:Breakfast & Teatime Recipes, which seems to be a treasure trove of traditional Mangalorean cuisine.
Now, without further ado, I present Dal Idli also known as Dali Santhan.
A santhan is a spongy idli that is steamed in a plate instead of a traditional idli mould.
Preparation Time: 16 Hours
Cooking Time: 10 Mins
- Moong Dal – 3/4 Cup
- Udad Dal – 1 Cup
- Fenugreek Seeds – 1/2 tsp
- Green Chillies – 3 or 4
- Grated Ginger – 1 tsp
- Turmeric Powder – A Large Pinch
- Salt to Taste
- Oil for Greasing the Mould
Method to Make the Batter
- Soak the udad dal and fenugreek seeds together in 2 cups of water for 4 hours.
- In parallel, soak moong dal separately in 2 cups of water.
- After 4 hours, drain the water completely from the two dals.
- Grind each dal separately into a thick batter of pouring consistency.
- Mix the two batters and some salt together by hand. Mixing by hand aids fermentation.
- Set aside to ferment for about 10 hours in a large vessel. The batter will nearly double in volume, so use a large enough vessel.
- When the batter has fermented, add finely chopped green chillies, grated ginger, and turmeric.
- Mix with a gentle hand.
Method to Make Idlis
- Grease an idli mould.
- Pour enough batter into the mould.
- Steam in a pressure cooker for about 7-8 minutes.
- Let the cooker cool for 10 minutes.
- Serve the Dal Idli hot with some Coriander Chutney.