Moong Dal Idli & Dosa Batter Recipe
Introduction
Discover the wholesome goodness of Moong Dal Idli & Dosa Batter, a high-protein, versatile recipe that serves as the perfect base for a variety of South Indian breakfast delicacies. This recipe is not only nutritious but also an excellent option for vegetarians seeking a protein-rich diet. With just a few simple ingredients and a bit of preparation, you can enjoy fluffy idlis and crispy dosas fresh from your kitchen.
Let’s dive into the step-by-step guide to making this batter that can be stored for multiple uses throughout the week!
Ingredients
| Ingredient | Quantity |
|---|---|
| Yellow Moong Dal (Split), soaked overnight | 1 cup |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Idli Rice, soaked overnight | 1 cup |
| Salt | 2 1/2 teaspoons |
Nutritional Information (Per Serving of Batter, Approximately 100 g)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 80 |
| Protein | 6 g |
| Carbohydrates | 14 g |
| Fat | 0.5 g |
| Fiber | 2 g |
| Sodium | 400 mg |
Preparation and Cooking Time
| Steps | Time Required |
|---|---|
| Soaking | 6-8 hours |
| Grinding | 20 minutes |
| Fermentation | 8 hours or overnight |
| Total Time | 16 hours |
Step-by-Step Instructions
1. Soak the Ingredients
- Begin by soaking the yellow moong dal and methi seeds together in a bowl.
- In a separate bowl, soak the idli rice.
- Ensure both mixtures are soaked for at least 6 hours or preferably overnight.
2. Grind the Batter
- Once the soaking is complete, transfer the moong dal and methi seeds into a mixer grinder.
- Add a small amount of water gradually and grind to create a smooth, flowing batter.
- Pour the ground moong dal batter into a large mixing bowl.
- Next, grind the soaked rice in the same grinder, again adding just a little water at a time to make a thick batter.
- Combine the ground rice batter with the moong dal batter in the same bowl.
3. Mix and Ferment
- Add the salt to the combined batter and stir thoroughly until the mixture is evenly blended.
- Cover the bowl with a lid or a clean cloth and let the batter ferment in a warm spot for 8 hours or overnight.
4. Store and Use the Batter
- Once fermented, gently stir the batter without deflating the air pockets.
- Use the batter immediately for soft, fluffy idlis or crispy dosas.
- Transfer the remaining batter into an airtight container and store it in the refrigerator for up to 4-5 days.
Tips for Using the Batter
- Idli: The batter is ideal for making idlis when fresh and full of air pockets. Pour the batter into greased idli molds and steam for 10–12 minutes.
- Dosa: For crispy dosas, dilute the batter slightly with water to achieve a thinner consistency. Spread it on a hot tava and cook until golden brown.
- Other Delicacies: This batter is also perfect for making Idli Upma, Uttapams, and Paniyarams—get creative with toppings and fillings to suit your taste!
Storage and Shelf Life
- Ensure the batter is stored in an airtight container to retain its freshness.
- It can be refrigerated for up to 5 days, making it a convenient choice for quick breakfasts or dinners.
Variations
- Millet Twist: Substitute idli rice with foxtail millet for a healthier, gluten-free option.
- Spicy Batter: Add ground green chilies and ginger to the batter for a flavorful kick.
- Vegetable Dosas: Incorporate grated carrots, spinach, or finely chopped onions into the dosa batter for a nutritious variation.
Why You’ll Love This Recipe
- Nutritious: Packed with protein and fiber, this batter supports a balanced diet.
- Versatile: Use it to prepare a range of dishes, from soft idlis to crispy dosas.
- Convenient: The batter can be made in advance, saving time on busy mornings.
Embrace the delicious and healthy world of South Indian breakfasts with this Moong Dal Idli & Dosa Batter Recipe. Once you try it, it’s bound to become a staple in your kitchen. Happy cooking!
