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Toor Dal Idli

Posted By Vardhini On December 24, 2011 @ 3:00 am In Blogging Marathon,Breakfast,Gallery,Healthy Recipes,Indian,Kid Friendly | 1 Comment

Day 2 of the blogging marathon with theme ‘Idlis”. I have never made idlis with toor dal and when I saw this recipe I thought it would be a perfect item for this blogging marathon. I made this batter the same day I made the regular batter because I knew it was going to be a whole week of idli related dishes.
Idlis are my favorite, but K can have it once in a while. So I decided to make idlis for me and dosai for him. The idlis were spongy and the toor dal was not overpowering. In fact, unless you are told it has toor dal you would not be able to find out. I found the dosai to be a cross between our regular dosai and adai. We liked both and will be making this idli/dosai when I want a break from the regular one. Off to the recipe.¬†Recipe from “Tiffin Ideas” – Mallika Badrinath book.

2 cups idli rice
3/4 cup toor dal (Thuvaram Paruppu)
1/4 cup urad dal
Salt to taste

Soak the rice and dals separately for 3 – 4 hours. (Mix toor dal and urad dal and soak together.)

Soaked and ready.

Grind in a blender or grinder. For idlis I normally grind a bit coarse.

Add salt and leave the batter to ferment in a warm place. I place it in the oven with the oven light on during winters.

Fermented batter ready.

Pour the batter in the idli plates and steam for 10 minutes.

Idlis ready.

Healthy protein packed breakfast. The idlis were soft and the toor dal was not overpowering. I made coconut chutney and simple onion-tomato chutney to go with it.


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