Moong Dal Idli & Dosa Batter Recipe
Learn how to make a wholesome and healthy Moong Dal Idli and Dosa Batter that is not just packed with taste but health too.
The Moong Dal Idli and Dosa Batter is made from yellow moong dal and idli rice that is soaked, ground and fermented to make a batter that can be used for making Idli and Dosa. It's simple and wholesome and having this dosa batter at home you can variations of idli like Idli Upma, Uttapam, Paniyarams and so much more.
Below are the other Idli & Dosa Batter's you can try
- 1 cup Yellow Moong Dal (Split) , soaked overnight
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 cup Idli Rice , soaked overnight
- 2-1/2 teaspoon Salt
How to make Moong Dal Idli & Dosa Batter Recipe
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.