I thought my next recipe was going to be a soft and spongy mixed dal idli but the soft dosas which came out with the leftover batter made me change my recipe name. Though its a regular at many houses to grind the urad-rice batter and make idlis the first day and dosas the next day and uthappams if leftover again, I usually grind very less batter as my toddler does not like even the slightest sour flavor in her dosas (She outright refuses it!). But there was a change this time. She not only ate 2 idlis (as compared to her usual 1), she also loved the dosa (the next day) and ate one whole dosa (Mommies, you would understand my happiness!).
There is already one Mixed lentils dosa (which requires no fermentation and turns out crispy) on the blog but this time, I doubled the urad dal quantity to get soft and spongy idlis. Also, since hubby hates the usual dal fry (or any dal for that matter), I have to include lentils in our diet his favorite way- the Idli/ Dosa way (I have a “pickier” husband :D)
So if you want to make your breakfast filling along with being delicious too, this recipe is for you. Do try out and your family will definitely love it. The best way to include all lentils in your diet at once. Keep cooking healthy and with love.
Health Benefits of Lentils: Lowers Cholesterol, Good for heart health and digestive health,Stabilizes blood sugar,Increases energy and good source of protein..
Health Benefits of Dosas/Idlis: Since it contains lentils, they are a great source of Protein and Carbohydrates which can keep your hunger pangs away for a long time thus curbing overeating..Dosas and idlis are probiotic foods(since the batter is fermented) which are beneficial for the absorption of vital vitamins and minerals in the body and also for improving immunity..
1/4 Cup Rice
1/4 Cup Moong dal
1/4 Cup Chana dal
1/4 Cup Masoor dal
1/4 Cup Toor dal
1/2 Cup Urad dal
2 tsp Fenugreek seeds/ Methi
Salt to taste
1. Wash well and soak the lentils and rice with methi for 4 to 5 hours.
2. Grind with salt to a smooth paste.
3. Keep overnight to ferment or for a minimum of 8 hours.
Note: Keep in a large vessel as the batter ferments really well and may spill if kept in a small vessel.
4. Grease idli plates with oil and pour a spoonful of batter in each plate.
5. Steam for 15 to 20 mins.
6. Allow it to cool. Remove using back of spoon or knife.
Serve hot with chutney or sambar.
Note: I made dosas with the leftover batter and they came out really soft. So really a wonder recipe with soft idlis and dosas from the same batter and healthy with the nutrition of so many lentils.