Wednesday, December 3, 2014

Multi Dal Spicy Idli


Par-boiled Rice - 3 cups
Split Black Gram/Urad Dal, de-husked - 1/2 cup
Split Green Gram/Moong Dal, de-husked - 1/2 cup
Toor Dal - 1/2 cup
Fenugreek Seeds - 2 tablespoons
Dry Red Chillis - 8
Coriander Seeds - 2 tablespoons
Salt to taste

For Aid:

Idli moulds
Steaming Pot
A container large enough for the batter to double on fermenting
Oil - 2 teaspoons


  1. Wash and soak par-boiled in water for 5-6 hours. 
  2. Wash and soak black gram, green gram, toor dal and fenugreek seeds  in water for 3-4 hours.
  3. Blend/grind black gram, green gram, toor dal and fenugreek seeds along with coriander seeds and dry red chillis into smooth batter adding a cup of water. Transfer the batter into a large container. 
  4. Now blend rice into a coarse paste. Transfer into the container. 
  5. Add salt and mix thoroughly. 
  6. Set the batter aside to ferment overnight or for 7-8 hours until the volume of the batter doubles.
  7. Before preparing idlis, take sufficient water in the steam pot and heat it.
  8. Meanwhile, grease the idli moulds with little oil.
  9. Gently mix the batter. Do not over-mix as the air captured during fermentation will escape making idlis harder.
  10. Pour the batter into greased idli  moulds.
  11. Place the moulds in the steam pot and cook for 30mins on high flame.
  12. Turn off the flame, remove the lid of the pot immediately to avoid vapors from dropping on cooked idlis.
  13. Unmould and serve hot with chutney and/or sambhar of your choice. Allowing the idlis to cool down for 2 minutes before unmoulding helps you unmould them neatly.


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