Toor dal-Channa dal idli


This is a variation from the regular idli. This idli adds a protein punch to your meal. The batter for this idli is slightly thicker due to the addition of pulses.


This batter does not require fermentation.

For a variation,you could also try making pancakes out of this batter.

Here is the recipe:

Ingredients:

Idli rice-2 cups
Toor dal-2 tbsps
Channa dal-2 tbsps
Urad dal-4 tbsps
Dried red chillies- 2 to 3 (adapt it to your preference)
Salt

Preparation:

Take the required quantity of the rice and pulses. Rinse them thoroughly, and soak them for a period of 4-6 hours. Add in the red chillies as well.

Drain the soaked rice and pulses. In a mixer, grind the ingredients, along with the red chillies, to a slightly coarse paste, adding the required amount of water. The batter should not be too runny.

Add salt to the batter and give it a good stir. Let the batter rest for an hour or so.

Grease the idli moulds with a spoonful of sesame oil. Pour the batter in the idli moulds, and steam for 20 minutes.

Let the idlis cool for a couple of minutes, before removing them from the moulds.

Enjoy them hot with sambar or chutney of your choice.