This is the same as my toor dhal idli that I had posted a couple of months back. I have not used any rice at all here, it is just moong dhal and urad dhal and the idlis were very soft and tasted good. This is an ideal protein-rich, low-fat, and low-carb south Indian breakfast recipe. This has to be paired with side dishes like coconut chutney, tomato chutney, garlic chutney, garlic podi or idli podi. Sambar or any other dhals do not go well with these idlis. I make a simple onion kothsu to serve with these idlis. Dosas can also be made from the same batter.
1. Moong dhal, 2 cups.
2. Urad dhal, 1 cup.
3. Fenugreek seeds, 1 tablespoon.
4. Salt as per taste.
Wash the dhals and soak them separately. The fenugreek seeds needs to be soaked along with the urad dhal. Grind the moong dhal first into a smooth paste. Then grind the ural dhal until it is smooth and fluffy. Mix both the dhals along with some salt and some water according to the desired consistency. Let it sit overnight or 6-8 hours to ferment. I usually put them in the oven with the lights on. The batter should be a little raised and frothy, which means it is well fermented. Pour this batter into idli moulds and steam them. Serve them along with side dishes like coconut chutney, tomato chutney, garlic chutney, garlic podi or idli podi.