Moong and urad dal idlis not only tastes good, it is easy to digest. These idlis are light, protein-packed, and perfect for a healthy meal or snack. This idli does not need rice and gut friendly.

Ingredients:

1. Moong dal – 1 cup
2. Urad dal – 1/2 cup
3. Fenugreek seeds (methi) – 1/4 teaspoon
4. Salt – as per taste
5. Water – as needed
6. Vegetables (optional): Carrots, 1 -finley chopped green chili, grated ginger (1/2 inch), chopped coriander (1 Tbsp)
7. Mustard -1 tsp (optional)

Preparation:

1. Wash moong dal, urad dal and fenugreek seeds thoroughly under running water. Soak them together in enough water for 5-6 hours or overnight.
2. Drain the soaked dals and transfer them to a blender or wet grinder. Add a small amount of water gradually and grind to a slightly coarse batter. The consistency of the batter should be similar to regular idli batter.
3. Transfer the batter to a large bowl, for fermentation. Add salt and mix well. Leave the mix for few hours to complete fermentation.
4. Heat one tsp oil, add mustard seeds for seasoning idli mix. Add mustard to idli batter, mix well.
5. Grease the idli molds with a little oil. Pour the fermented batter into the molds.
6. If you are adding vegetables then add them top of the batter add grated vegetables. Do not mix vegetables with batter – placing on top gives idli better taste.
7. Heat water in an idli container. Once the water starts boiling, place the idli molds inside. Cover and steam for 12-15 minutes on medium heat.
8. Using a spoon or toothpick check whether idlis cooked.
9. Let the idlis cool slightly, then gently remove them from the molds. Serve warm with coconut chutney, sambar, or a spicy tomato chutney.

Image credit: J I G I S H A a.k.a Nitin Badhwar, CC BY-SA 2.0 <https://creativecommons.org/licenses/by-sa/2.0>, via Wikimedia Commons