Moong Dal Idli & Dosa Batter Recipe | High Protein South Indian Breakfast

Moong Dal Idli & Dosa Batter Recipe
This Moong Dal Idli & Dosa Batter is a perfect foundation for making delicious South Indian breakfast treats like soft idlis, crispy dosas, fluffy uttapams, and flavorful idli upma. Made from yellow moong dal (split), methi seeds (fenugreek), and idli rice, this homemade batter brings out authentic flavors and a rich texture that will elevate your morning meals. The batter requires a bit of preparation with soaking, grinding, and fermenting, but the results are worth the wait. Packed with protein, it’s a nutritious vegetarian option that will make you fall in love with South Indian breakfasts all over again.

Cuisine: South Indian

Course: South Indian Breakfast

Diet: High Protein, Vegetarian

Ingredients for Moong Dal Idli & Dosa Batter

Preparation Time: 480 minutes (includes soaking and fermenting time)

Cook Time: 0 minutes

Instructions:

1. Soaking the Dal and Rice:

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   • Begin by soaking the yellow moong dal and methi seeds together in a bowl. In a separate bowl, soak the idli rice. Ensure both are soaked for at least 6 hours or overnight for best results.

2. Grinding the Ingredients:

   • Once the soaking process is complete, it’s time to grind the ingredients.
   • First, place the soaked moong dal and methi seeds into a mixer grinder. Add water in small quantities, grinding the mixture into a thick, smooth batter. The batter should flow, but still retain thickness.
   • Transfer this ground dal mixture into a large bowl.
   • Next, grind the soaked idli rice in the same mixer grinder, adding just enough water to form a thick batter.
   • Combine both the ground moong dal and rice batter into the large bowl.

3. Fermenting the Batter:

   • Add 2 1/2 teaspoons of salt to the batter and mix well.
   • Cover the bowl with a lid or cloth and leave it to ferment for about 8 hours or overnight. The fermentation process is key to making the batter airy and giving it a mild sour taste, which is characteristic of idli and dosa.

4. Using the Batter:

   • Once the batter has fermented, give it a gentle stir to combine. At this point, the batter is ready to be used to make idlis, dosas, uttapams, or even idli upma.
   • If you wish to make idlis, simply steam the batter in an idli steamer or mold, and you will have soft, fluffy idlis within minutes.

5. Storing the Batter:

   • If you have leftover batter, transfer it to an airtight container and refrigerate it. The batter can be stored in the refrigerator for up to 4 to 5 days. As the batter stays fresh, you can make dosas, uttapams, or other variations as needed.

How to Enjoy Moong Dal Idli & Dosa Batter

This versatile batter can be used for a variety of dishes. Try making crispy dosas with a golden-brown edge, or prepare fluffy idlis that melt in your mouth. If you’re feeling adventurous, you can use the batter to make uttapams with toppings like tomatoes, onions, and chilies. For a savory breakfast or snack, try Idli Upma or Paniyarams. The options are endless, making this homemade batter a wonderful addition to your South Indian breakfast repertoire.