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.
Serves: 4
Preparation Time: 16 Hours
Cooking Time: 10 Mins
Ingredients
- 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.
Hey I tried it and it was awesome! 🙂 Thanks.. Quick and easy! 🙂
Hey! Thank you so much for the feedback. 🙂
Wow! I have to try this! I eat dosa and idli rarely as I’m reducing white rice in my diet. It leaves me and my husband craving for idli, dosa. This recipe looks perfect! Thank u so much for the post. U have no idea the big favor u have done! 😀
It was indeed a wonderful discovery. Do let me know how it turns out.
Hi Aharam,
I just hopped by from Virtual Vegan Potluck to experience your Moong and Udad Dal Idli. What an amazing recipe! I love anything which includes green chilies, ginger and turmeric. I can’t wait to try this recipe. What a pleasure to explore your recipes. I blog at UrbanNaturale.com and I am sharing this and following you on social media to stay in touch! All the best, Deborah
I had no idea you could add mungh dhal to Idlis. Thanks for sharing Aruna 🙂
Wow, first time I came across an idli recipe without rice. Can I share it on my FB page tomorrow Aruna?
Never tried Idli with moong dal:-) will try soon
I remember trying Idli when we were travelling around India. I can still remember the texture so well! Thank you for sharing this at the VVLP.
Very nice
Wonderful flavors here, Aruna! I’ll bet it smells heavenly!
Looks interesting…will try once.
I am just waiting for the day when will go back to India and buy one idli mould. Then I will try all your idli recipes…… :D…….Dal Idli looks gorgeous Aruna…….. 🙂
You don’t need an idli mould, Jayeeta. You can make this and other idlis in katoris or even plates. Only shape will change.
Then can I use a cup-cake tin ??????
Never tried, but why not? As long as it goes into your steamer/pressure cooker.
Gorgeous Aruna, since many days I wanted to try moong dal idlis and here it is… now as recipe is here will give it a try ASAP. …
Do let me know how it turns out… 🙂
Sure dear…. 🙂 🙂
Moong dal in the above recipe.. Is it yellow one or the split green moong or the whole green moong?
Yellow one, Anju!
this looks gorgeous 🙂
Thanks I forgotten this recipe. Would join me for breakfast on Monday?
If wishes were horses…. 🙂
Wow, this is such a healthy idli, can’t wait to try it Aruna!!!
Do… Do… You won’t be disappointed!
Love, love, love, love, love, love idli. It’s maybe one of my all time favorite dishes. I’ve never made it with mung dal, so this I will have to try — soon. 🙂