Moong Dal Idli Dosa Batter Recipe for Soft Idlis & Crispy Dosas

Moong Dal Idli & Dosa Batter Recipe

Description:
This Moong Dal Idli & Dosa Batter recipe offers a delightful South Indian breakfast option made from yellow moong dal and idli rice. Both ingredients are soaked overnight and ground to perfection, allowing for the batter to ferment naturally, making it ideal for making soft, fluffy idlis, crispy dosas, savory uttapams, and even paniyarams. This versatile batter can be paired with your favorite chutney or sambar for an authentic, wholesome meal. The batter can be stored for several days, ensuring you always have a quick breakfast option on hand.

Cuisine: South Indian Recipes
Course: South Indian Breakfast
Diet: High Protein Vegetarian

Ingredients:

Preparation Time:

480 minutes (8 hours) (soaking + fermenting time)

Cook Time:

0 minutes (no cooking involved in batter preparation)

Instructions:

1. Soak the Ingredients:
   Begin by soaking the yellow moong dal and fenugreek seeds in a large bowl of water. In a separate bowl, soak the idli rice overnight. This step is crucial to soften the grains and dal for grinding.

2. Drain and Grind the Dal:
   The next day, drain the water from both the moong dal and the rice. In a mixer grinder, combine the soaked moong dal and fenugreek seeds with a little water to help with grinding. Grind the mixture into a smooth batter.

3. Grind the Rice:
   In the same mixer grinder, add the soaked idli rice along with a little water and grind it into a smooth yet slightly coarse batter.

4. Combine the Batters:
   Transfer the ground rice mixture into the moong dal batter and mix well, ensuring both components are fully combined.

5. Add Salt and Ferment:
   Add the salt to the batter and stir to mix. Cover the bowl with a clean cloth or plastic wrap and leave it to ferment in a warm place for about 8 hours or overnight. This fermentation step is essential for the batter to rise and develop the characteristic sourness that makes idlis and dosas so flavorful.

6. Use the Batter:
   Once the batter has fermented, it’s ready to use. Stir it gently with a spoon before making your idlis, dosas, uttapams, or paniyarams. If you prefer, you can store the batter in an airtight container in the refrigerator for up to 4 to 5 days.

7. Storage Tip:
   This batter is ideal for making a variety of dishes. You can keep it in the fridge for several days, ensuring a quick and delicious breakfast or snack any time.

This Moong Dal Idli & Dosa Batter is the perfect foundation for an authentic South Indian breakfast. Whether you’re craving fluffy idlis, crispy dosas, or savory uttapams, this batter can do it all. The fermentation process adds a depth of flavor, while the high-protein moong dal makes it both nutritious and satisfying. Enjoy your homemade, healthy breakfast with your favorite chutney or sambar for a complete meal.