To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.

In a bowl soak the moong dal and the methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.

Once soaked, you can grind them. Into a mixer grinder, add the soaked moong dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.

Transfer the ground moong dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the moong dal.

Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/ overnight. 

Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. 

Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.

Apart from making Idli and Dosa from the Moong dal Idli and Dosa batter, you can make Idli Upma, Uttapam, Paniyarams and so much more.