Friday, September 12, 2008

Mixed Lentils Idlis

Idli is not only a South Indian favorite but is loved by one and all. It can be eaten as a snack or as breakfast, but to tell you the truth I make them during lunch and dinner time as well. Idli is usually prepared from a batter of Rice and Lentils which is fermented overnight, but this recipe has no rice in it and is prepared with 3 different types of lentils and you can let it ferment for a couple of hours and it is ready to be steamed.

It’s a quick and easy dish which is rich in proteins and when paired with coconut chutney and sambar it tastes awesome!

½ cup urad dal
½ green moong dal
½ tovar dal
Salt to taste
Vegetable or cooking oil to grease the idli moulds.


• Mix urad, tovar and moong dal in a bowl and wash them thoroughly. Soak the dals (lentils) for couple of hours.
• Grind the lentils together to get a thick paste (adding small amounts of water). Add salt to the batter and add enough water to get pourable consistency.
• Grease the idli molds with oil and keep aside. Add salt to the batter and pour enough batter in each mould to fill it 3/4 full.
• Put 2 cups of water in a large vessel and heat. Put the Idli tray into the vessel and steam for 20 minutes.
• Check the Idlis by poking with a toothpick. If it comes out clean they are done.
• Remove the idlis from the vessel and let it cool down for a couple of minutes. It helps in removing the idlis from their molds easily.
• Serve hot with sambar and yummy coconut chutney.

I am sending this recipe as an entry for the event My Legume Love Affair hosted by Nourish me and The Well Seasoned Cook.


manisha said...

Mixed Lentil Idli's, sounds YUMMMM itself by its looks and discription.WELL!!Ingredients are whole protiens, So I'm gonna loving it anyways:)

Shifali said...

Thanks Manisha! Love your lovely compliments.

Lucy said...

Oh yes, I'd eat these for breakfast, lunch AND dinner!

Thanks again, this is a delightful addition to My Legume Love Affair!

Susan said...

Beautiful. I've had rice idli many times. I can only imagine how very tasty this mixed lentil recipe is.

Yogeshwar said...

Apparently, idlis in ancient times were made purely from lentils.. rice was added to the recipe only 3 centuries ago.. so you are really going back to the basics! Will make them soon!