Name: Healthy Urad-Moong Dal Idlis recipe by Vanitha Bhat at BetterButter
Prep time: 600 min
Cook time: 12 min
Total time: 612 min
Yield: 6
Ingredients: 1 cup urad dal (split black gram dal); 1 cup moong dal (split green gram dal or mung bean dal); ½ tsp methi seeds/fenugreek seeds, soaked in a little water; ½ inch piece ginger, grated or finely chopped; 3 green chillies, finely chopped; Salt to taste; 1 tbsp oil; For coconut chutney:; 1/2 cup grated coconut (fresh or frozen); 6 to 8 dry red chillies, roasted in a little oil; 1/4 tsp tamarind paste or a small marble-sized piece of tamarind; 1/4 cup chopped onions; For tempering of chutney:; 1 tsp mustard seeds; 1/4 tsp hing powder; Few curry leaves; Salt to taste

ABOUT Healthy Urad-Moong Dal Idlis RECIPE

Soft, fluffy and high-protein idlis with urad dal and mung bean dal, flecked with shreds of ginger and finely chopped green chillies! What more could remind you of home and India than these steamed Indian breakfast cakes, a staple and must at most homes in southern India! My take is a no-carb version, quick, easy and super tasty; a boon for diabetics or anybody who wants to have a healthy start to any day! I reside in US.

Ingredients Serving: 6

1 cup urad dal (split black gram dal)
1 cup moong dal (split green gram dal or mung bean dal)
½ tsp methi seeds/fenugreek seeds, soaked in a little water
½ inch piece ginger, grated or finely chopped
3 green chillies, finely chopped
Salt to taste
1 tbsp oil
For coconut chutney:
1/2 cup grated coconut (fresh or frozen)
6 to 8 dry red chillies, roasted in a little oil
1/4 tsp tamarind paste or a small marble-sized piece of tamarind
1/4 cup chopped onions
For tempering of chutney:
1 tsp mustard seeds
1/4 tsp hing powder
Few curry leaves
Salt to taste

Instructions

Wash urad dal and moong dal in plenty of water and soak them together for about 4 hours.
Blend dals in batches with methi seeds (along with its soaked water; you do not want to lose the nutrition this amazing spice imparts!) until smooth and frothy (like regular idli batter), adding water as necessary to blend easily.
Transfer to a large bowl; add salt to taste and mix well. Cover the bowl and ferment for 6 to 8 hours or even overnight.
Just before making idlis, stir in the grated ginger and finely chopped green chillies and mix well. Add a tablespoon of oil into the batter and mix. This ensures the idlis do not stick to the molds; there is no need to grease the molds!
Steam urad-moong dal idlis in a pressure cooker (without weight) or in an idli steamer for 10 to 12 minutes. Remove and demould when slightly cool.
Serve hot idlis with your favorite chutney! I have served it with onion coconut chutney. Just blend ½ cup grated coconut with 6 roasted dry red chillies, ¼ cup chopped onions and 1/4 tsp tamarind paste or fresh tamarind to a smooth paste.
Transfer this to a bowl and temper with a seasoning of mustard seeds, hing and curry leaves. Enjoy healthy no-carb homemade idlis with chutney any time!

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