Konkani Idli
A healthy, "no rice" urad/ moong dal idli from the Konkani region!
Prep Time 1 hour
Cook Time 20 minutes
Fermentation Time 12 hours
Total Time 1 hour 20 minutes
Servings 4 people
Ingredients
For making batter
- 1 cup Urad dal
- 1 cup Yellow split/ green moong dal
- 1/2 tbsp Methi seeds
- Salt to taste
Instructions
-
Wash urad dal, yellow moong dal (or whole green moong dal for a more healthier option) and methi seeds and soak them together for 2 hours.
-
Add salt and grind to idli batter consistency in a wet grinder.
-
Ferment overnight and make idlis as you would make regular idlis.
Recipe Notes
- Urad : moong dal ratio can be 2:1 as well.
- Heard the shelf life of this batter is not long, so make the idlis within 2 days of making the batter. I made on the third day and it was fine.
- You can season the batter (fermented or non-fermented) with mustard, urad dal, onion, green chilies, chopped curry leaves/ cilantro, shredded carrot etc and make Paniyaram (or Appe) using Paniyaram/ Appe pan.
- You can also season the fermented batter to make Masala Konkani idlis as well.