This recipe comes from the Southern region of India and is considered a South Indian specialty even though it is savored around the world. Idli and dosa are relished with sambhar and coconut chutney. Let us see some recipes and tips for making moong dal idlis and dosa.
Recipes for Moong Dal Idli and Dosa Batter
- The ingredients include yellow moong dal, idli rice, methi seeds, and salt. Moong dal and rice are soaked, ground, and fermented to make the batter that is used for making idli and dosa.
- The batter should be thick-flowing. Moong dal and idli rice should be soaked overnight.
- Once the dal and rice are grounded, they are covered and kept for approximately 8 hours for fermentation.
- After fermenting, refrigerate the batter in a sealed container. This way, you can use the batter to make idlis and dosa for 4-5 days.
- You can also make upma, uthappam, paniyarams, and many more delicacies.
- Moong dal idlis and dosas have a truly amazing flavor. Many consider it unconventional and supremely tasty!
- Moong dal idlis and dosas are commonly prepared in breakfast.
- There are recipes for making diabetic-friendly moong dal idlis too which include split green and black grams, ginger, green chili, turmeric, and salt. If you are not diabetic, you can add rice and rawa to the batter.
- If you wish to have a healthier option, you can add green chilis and carrots to the batter.
- Some people prefer savoring these delicacies with green and Schezwan chutneys.
- You should use split green gram rather than whole green gram as the latter can destroy the flavor.
- Consider adding curry leaves to the preparation to enhance the aroma and flavor.
- Adding Eno before steaming is also a great idea.
- These delicacies taste best when they are eaten fresh and hot!
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