Indian Food

Dal Idli (No Rice)

Want to avoid rice and stay out of the business? Try this dal idli made of lenses!

This idli is prepared only with urad and moong dal, making it richer in protein than a regular idli.

Idlis are so comforting, aren’t they? I can get him any day. I usually like them for breakfast or lunch.

And because I like them so much, I make them a lot. Traditional idlis are made with rice and dal, and nothing beats a classic.

But I like to experiment with it. Last year I shared quinoa idli with you and today dal idli.

Dal= lentils, so these idols are just made of lentils. A very simple recipe requiring only 2 basic ingredients, and that’s two types of dishes!

If you are trying to avoid rice or just want to add more protein to your diet, these idli are perfect for you.

This Dal Idlis

✔ are made with only 2 types of lenses.

No rice!

are vegan and gluten-free.

✔Make a high protein breakfast/lunch.

These ribbons were pretty light on my stomach, I had about 4 on for a sambar lunch and I didn’t feel as heavy as I did after eating 4 normal ribbons.

I steamed some and added carrots and chopped cilantro. If you want to add vegetables, just add them to the dough or mix them into the dough and steam them.

Honestly, we were more into simple idiots. But adding vegetables to your single’s diet can be a great way to incorporate some vegetables into your diet. You can even add chopped chili peppers to spice it up.

Ingredients

The main ingredients of this idli are two types of lenses.

Urad gave the Gothic (a very dehydrated black gram): I always use Urad Gotha for my idlis and dosas. My personal experience is that I got better results with the ghota than with the split dhuli urad dal (peeled urad dal).

Moong dal dhuli (split and dried mung beans) : This is the second type of lentil used in this recipe, and it uses twice as much moong dal as urad dal.

Methi seeds: When making idli or dosa paste, it is a good idea to add some methi seeds (fenugreek seeds). They contribute to the fermentation process.

Salt: Either rock salt (sendha namak) or table salt can be used. Rock salt is ideal, as the iodine in common salt can interfere with the fermentation process, but I made this recipe with common salt and it worked well.

These are the only 4 main ingredients in this recipe. The fifth is water, and some vegetables are optional. You can add them during the sweat lodge if you want to, but you don’t have to.

frequently asked questions

Can I use another Dal?

Therefore, this recipe has only been tested with these lentils. But you can use urad dal dhuli instead of gotha, it should work perfectly.

Moong, moong chilka and green sabut moong should also work.

Can I get a dose of this test?

Yes, I made a batch with the same dough. They’re not super crunchy, but you can make a good, easy dose with this tester.

I don’t have an instant pot, so how can I ferment the dough?

It’s not a problem at all. I use the yogurt setting of the Instant Pot because it gives me consistent results.

You can just put the dough in the oven overnight (with the oven light on) to let it ferment. If you live in a place where it is very hot, you can also just let the dough ferment on the countertop.

Should salt be added at the beginning or later, when the dough is fermenting?

I would say it depends on where you live. Since I live in a cold place, I add salt before fermentation because it helps fermentation.

If you live in a warm place, you can add salt to the dough before fermentation.

How do I know if the dough is fermenting?

Just put some dough in a small bowl of water. If the dough floats, it’s over. If it doesn’t float, it needs more time.

How long does it take for the dough to ferment?

That depends on where you live. In cold winter locations, this can take 14 hours or more. In warm places it can ferment after only 5-6 hours.

Method

1- Start by soaking two dals mun dal dhuli and urad gota with 1/2 teaspoon methi seeds for 5-6 hours in sufficient water (about 3 cups). After soaking for 5-6 hours, drain through a sieve.

2- Now put the soaked dal in a blender and add about 1 cup of water. Mix everything together until you have a smooth dough. You can use any blender you have. I use my Blendtec and put it on soup mode for 30-40 seconds.

3- Put the mixed dal into the steel pan of your Instant Pot. Add the salt (especially if you live in a cool place, leave it out if you live in a warmer place) and then mix the dough well with your hands for 1 to 2 minutes. Manual mixing also promotes fermentation.

4- The dough should have a good, liquid consistency. I added 3 to 4 tablespoons of water to get this consistency. Remember that thick dough does not ferment.

5- Close the instant pot with the glass lid (don’t use a regular lid here in case you invert the dough and then close the lid) and press the yogurt button. I put it on normal for 13 hours in yogurt mode. The duration of fermentation depends on where you live.

If you don’t have a PI, put the dough in the oven overnight with the light on.

6- After 13 hours, my dough was too fermented as it was quite foamy and had bubbles on the surface. For example, if your dough has not fermented after 12-13 hours and it seems very thick, I suggest you add a little water to get a good filling and let it ferment for another 2 hours.

7- To check if the dough is fermented, you can always put some dough in a bowl of water – if the dough floats, it means that it is aerated and fermented and you are good to go for making idlis.

8- You can steam for 10 to 12 minutes in a regular steamer or use an IP.

How to make steam in the instant pot – Add 1.5 cups of water to the steel pot of your instant pot and squeeze out the sauce as you fill the empty clams. Grease the ramekins with a little oil and then pour in the batter. The PI’s water should be boiling a bit by now. Press the cancel button and place the drip tray holder in the drawer. Close the lid, press the steam button and select a time of up to 13 minutes with the pressure valve in the vent position.

You must use an external timer for 13 minutes because the IBP does not count when the valve is in the bleed position. After 13 minutes, close the PI and lower the valve automatically. Then remove the freewheel bracket from the pan and let it rest for 5 to 10 minutes, then remove the freewheel from the pan.

Serve dal idli with sambar and chutney!

If you’ve tried Dal Idli’s recipe, don’t forget to write it down! You can also follow me on Facebook and Instagram to see what’s new in my kitchen!

Dal Idli (without rice)

Manali

Dal Idli (steamed cakes) made with 2 kinds of lentils! This recipe does not use rice, making the idlis richer in protein. Also vegan and gluten free.

Cooking time 15 minutes

Cooking time 13 minutes

Fermentation + soaking 18 hours

A breakfast of dishes

Indian kitchen

20 portions Idli

Calories 103 kcal

  • 1 cup urad dal 100 grams, I use urad dal goth (a whole gram of cheap black)
  • 2 cups Moong Dal Dhuli mung beans 210 grams, separated and dehydrated
  • 1/2 teaspoon fenugreek methi seeds
  • 3/4 teaspoon table salt or rock salt (sendha namak)
  • Start soaking two dals mun dal dhuli and urad gota with 1/2 tsp. methi seeds for 5-6 hours in sufficient water (about 3 cups). After soaking for 5-6 hours, drain through a sieve.
  • Now put the soaked dal in a blender and add about 1 cup of water. Mix everything together until you have a smooth dough. You can use any blender you have. I use my Blendtec and run it for 30-40 seconds in soup mode or 60 seconds in smoothie mode.
  • Transfer the mixed dal to the steel pan of your Instant Pot. Add the salt (especially if you live in a cool place, leave it out if you live in a warmer place) and then mix the dough well with your hands for 1 to 2 minutes. Manual mixing also promotes fermentation.
  • The dough should have a good, liquid consistency. I added 3 to 4 tablespoons of water to get this consistency. Remember that thick dough does not ferment.
  • Close the instant pot with the glass lid (don’t use a regular lid here in case batter spills and then close the lid) and press the button to make the yogurt. I have it set to 1:00 on normal yogurt mode. The duration of fermentation depends on where you live. If you don’t have a PI, put the dough in the oven overnight with the light on.
  • After 13 hours, my dough had fermented, as it was quite foamy and bubbly at the top. If your dough has not fermented even after 12-13 hours and it seems very thick, I recommend adding a little water to get a good pour consistency and letting it ferment for another 2 hours, it should ferment. Check if the dough has fermented, you can always drop it in a bowl of water – if the dough floats, it means it has aerated and fermented and you can make idlis.
  • You can either steam for 10-12 minutes in a regular steamer or use an IP.To steam in the Instant Pot – Fill 1.5 cups of water into the steel pan of your Instant Pot and press the skip button while filling the forms – empty. Grease the ramekins with a little oil and then pour in the batter. The PI’s water should be boiling a bit by now. Press the cancel button and place the drip tray holder in the drawer. Close the lid, press the steam button and select a time of up to 13 minutes with the pressure valve in the vent position. You must use an external timer for 13 minutes because the IBP does not count when the valve is in the bleed position. After 13 minutes, close the PI and lower the valve automatically. Then remove the freewheel bracket from the pan and let it rest for 5 to 10 minutes, then remove the freewheel from the pan. Serve warm with the sambar!
  1. You can use urad dhuli dal instead of gota, it will be fine. Moong dhuli can also be replaced by green moong. This should work, although I have not tested the recipe with these substitutions.

Calories: 103kcalFat: 17g Protein: 8gFat: 1gSaturated fat: 1gSodium: 94mgFiber: 4gSugar: 1gVitamin A : 40IUVitamin C: 1mgCalcium: 14mgFer: 2mg

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