Moong Dal Idli & Dosa Batter Recipe
Discover a wholesome, protein-packed recipe for Moong Dal Idli & Dosa Batter, a versatile batter that serves as the base for making fluffy idlis, crispy dosas, and delicious uttapams. This recipe is a staple in South Indian cuisine, offering a high-protein vegetarian option perfect for a hearty breakfast or a light dinner. With the natural fermentation process, the batter develops a mild tangy flavor, enhancing the overall taste of the dishes you prepare.
Ingredients
The recipe uses minimal ingredients to achieve maximum flavor and nutrition.
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split Yellow Gram) | 1 cup (soaked overnight) |
| Fenugreek Seeds | 1 teaspoon |
| Idli Rice | 1 cup (soaked overnight) |
| Salt | 2 ½ teaspoons |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 480 minutes | 0 minutes | 480 minutes | Makes 700 grams of batter |
Instructions
Follow these detailed steps to prepare the perfect Moong Dal Idli & Dosa Batter at home:
1. Soak the Ingredients
- In a large bowl, combine yellow moong dal and fenugreek seeds with enough water. Let them soak overnight or for at least 8 hours.
- In a separate bowl, soak the idli rice in water for the same duration.
2. Drain the Water
- Once the soaking process is complete, drain the water from both bowls. This ensures the batter has the right consistency.
3. Grind the Moong Dal and Fenugreek
- Transfer the moong dal and fenugreek seeds into a mixer grinder. Add a small amount of water to aid grinding.
- Grind into a smooth, fluffy batter and pour it into a large mixing bowl.
4. Grind the Rice
- Using the same grinder, blend the soaked rice with a small amount of water. Aim for a slightly coarse texture to give the batter some structure.
- Add the ground rice to the moong dal batter.
5. Combine and Season
- Mix the batters thoroughly to ensure even consistency.
- Add salt and stir well to combine.
6. Fermentation
- Cover the batter with a lid or a clean kitchen towel and let it ferment in a warm place for about 8 hours or overnight. During this time, the batter will rise and develop a light, airy texture.
7. Final Mix and Usage
- After fermentation, stir the batter gently with a spoon to incorporate any settled layers.
- Your batter is now ready to use for making idlis, dosas, or uttapams.
8. Storage
- Store the leftover batter in an airtight container in the refrigerator. It stays fresh for 4-5 days. Ensure you stir it before each use.
Pro Tips
- Consistency Check: The batter should have a thick yet pourable consistency. Add water sparingly during grinding to avoid making it too runny.
- Fermentation Success: Fermentation depends on the ambient temperature. In colder climates, place the batter in a warm spot or preheat your oven to the lowest setting, turn it off, and keep the batter inside.
- Serving Ideas: Pair idlis with coconut chutney and sambar. Serve dosas with tomato chutney or masala filling.
Nutritional Information
Here’s a breakdown of the approximate nutritional content per serving (100 grams):
| Nutrient | Amount |
|---|---|
| Calories | 120 kcal |
| Protein | 5 g |
| Carbohydrates | 24 g |
| Dietary Fiber | 2 g |
| Fat | 0.5 g |
| Sodium | 300 mg |
| Calcium | 20 mg |
| Iron | 1.2 mg |
Why Choose Moong Dal Idli & Dosa Batter?
- High in Protein: Yellow moong dal is rich in plant-based protein, making this batter a nutritious choice for vegetarians.
- Easy Digestion: Fermented foods like idli and dosa are probiotic-rich, promoting gut health and easy digestion.
- Versatility: Whether you prefer soft idlis, crispy dosas, or savory uttapams, this batter is a one-stop solution for multiple South Indian dishes.
Celebrate the art of South Indian cooking with this easy-to-follow Moong Dal Idli & Dosa Batter Recipe. Perfect for family breakfasts or leisurely weekend brunches, this batter guarantees flavorful and nutritious meals every time.
