dal and vegetable idli recipe | 3 dal idli | no rice idli (2024)

FAQs

Can we mix rice and urad dal together? ›

Yes you can . Make sure that you soak your dal and rice at least for 2–3 hours. Also add some methi seeds ( fenugreek seeds ) to the same container and let it soak along with the rice & dal. Gringd them all together.

– If your idlis are too flat, it could be due to two reasons. One, there's too much urad dal in the batter and two, the batter is too watery. Even if you end up adding too much urad, if your batter is thick, the idlis will be fine but too much water will create flat idlis and there's really no way to fix this.

With Idli Rice: Traditionally idli rice and urad dal are used to make the idli batter. Idli rice is parboiled rice and used specifically for making idli and dosa. This recipe post shares the method of making idli with idli rice and regular white rice. You can even make idli with short-grained rice.

This recipe uses Rice Rava instead of Plain Rice to give it a grainier texture and Poha to make them extra soft. Since soaked rice rava is added into batter with very little to no grinding at all, Rice Rava Idli has grainy texture compared to the Idli made with rice.

Ideal ratio is 1 portion of urad dal for two portions of rice. You can use idli rava in the same proportion instead of rice. Soak the dal for a longer time and for softer idli add slightly more water. If you oil the idli moulds with coconut oil idli will become very fragrant.

​Urad Dal​

Consuming Urad Dal with curd can disturb your digestive system. It can cause indigestion, diarrhea, and bloating.

The minimum duration to soak urad dal is 3 hours, and maximum is 4 hours. By doing this you can get soft, spongy idlis and crispy dosas. Minimum 3–4 hours is fine for any idli/dosa batter. You can add handful of poha to make soft idli/ dosa .

The most important reason for hard idlis is the due to insufficient amount of urad dal and inadequate water used for grinding. If u find ur idlis are hard,add more dal and use more water while grinding the batter. Add enough water while grinding itself.

Add a teaspoon of fenugreek seeds to the dal while soaking as it helps in fermentation, lends a beautiful aroma and makes softer idlis. You can also soak a handful of beaten rice (poha) and add it to the mix when grinding — this also helps in making soft idlis.

Traditionally, a mix of idli rice and parboiled rice is used for making idli batter. Basmati rice is not suitable for most South Indian dishes, the exception to this could be some aromatic dishes like Pulao and Pudina rice. Save your Basmati rice for such dishes.

Is sona masoori rice the same as idli rice? ›

Is Sona Masoori rice good for idli and dosa batter? Yes you can do it in sona masoori rice also ,but you need to soaked rice make it fine batter and fermentation is also very important, please you don't try in this batter in winter season.

Idli rice or Parboiled rice is rice that has undergone a steam-pressure process in its in edible husk. There are three stages involved in parboiling. This immediately takes place after harvesting but before milling.

“Its fibre content allows the sugar to be released slowly and steadily into the bloodstream, instead of causing an unexpected jump, thereby avoiding sudden spikes. That's why if you want to fuel up for your day fast, poha does a better job rather than rice, idli or dosa.

Poha, or flattened rice, has higher dietary fiber but is lower in calories as well. Poha's larger carbohydrate content gives it a speedier energy release, while idli is a richer source of protein. Both are suitable for varying dietary choices and readily digested.

Ravaidlis have fewer calories than regular idlis because the rice component is replaced by wheat/semolina. Diabetics and people looking to effectively lose weight and calories can consume ravaidlis without any guilt complexes.

First, some grinding methods don't work well when the rice and urad dal are processed together, and will leave you with a gritty batter. Second, soaking them separately allows you to harvest a concentrated bean liquid from the lentils, which is then blended into the batter to speed up the fermentation process.

Yes you can prepare idlis when rice and urad dal are soaked together. Grind both to a fine batter by adding required water. Leae the batter over night or 6 to 8 hours to ferment. You can see the volume of the batter will be increased.

You can—rinse and drain two cans of lentils and stir them into the cooked rice. Want to substitute another variety of lentil? Your best bet would be to cook it separately and stir it into the cooked rice.