HomeBachelor Recipes Mixed Daal Idli

Mixed Daal Idli

Posted in : Bachelor Recipes, Breakfast, Chana daal, Idli, Indian Cuisine, Moong Daal-Yellow Lentils, South Indian Cuisine, Toor Daal, Urid Daal on by : ArchanaPotdar Tags: , , ,

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Mixed Daal Idli


 After I saw the event Twist the Traditional Idli event I was eager  to  send something here but as the countdown approached 15th Feb, the last day for submitting my entry I seem to lapse in a lethargy.
I thought of entering Butter Idli as my entry, but one quick reading of the rules put paid to my entry, no old posts.  I had given up hopes of entering any idli at all when,  while cleaning my kitchen rack( I do that occasionally, very occasionally )  I found some chana daal which  if not attended to would have ended up in the bin.
A long forgotten recipe came to rescue and wonder of wonders I found the scrap of paper on which I had scribbled the ingredients. Please be warned, my recipes on scraps of paper have a lot of gaps that need to be filled in, so there is a lot of twist that I have given, I just had the ingredients, feel    free and modify the quantities. 
Only next time I am adding more onion and coriander and chillies too.
2 cups urid daal
1 cup chana daal
1 cup moong daal
½ cup toor daal
1 cup rice
 Onion, chopped fine
1.       Soak the urid daal about 3 hours before soaking the rest of the daals and rice. Soak the urid daal separate.
2.       Grind fine all the soaked items and let the batter ferment.
3.       The batter ferments in 6 hours and is yellowish.
4.       Add chopped onions coriander and steam for 20 minutes.
5.       Serve hot with chutney.
I am sending this idli to Satya’s Twist the Traditional Idli. 
grab the code!



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0 thoughts

  • February 11, 2011 at 10:38 am

    It is so much fun when we change a well known, traditional recipe to something new. I love your tweak on this traditional food and thanks for visiting my blog!

  • February 11, 2011 at 1:01 pm

    Idlis are looking absolutely perfect spongy aparna. Thanks for the great entry.

  • February 11, 2011 at 1:14 pm

    Good One Archana. Full of Proteins, I will make this for my next Idly routine.

    Yum! Yum! Yum!

  • February 11, 2011 at 6:48 pm

    Totally new for me,idli looks great!

  • February 11, 2011 at 6:56 pm

    Hi there!

    My name is Steve Walters and I recently started blogging at http://www.eatingbangkok.com, which is currently being updated with recipes, but in the next few months will be my vehicle for covering the food and restaurant scene in Bangkok Thailand.

    I am now in the process of meeting as many food bloggers as I can and I found your site http://madscientistskitchen.blogspot.com/ recently and was pretty impressed. I've added your site to my Foodie Blogs list here: http://www.eatingbangkok.com/foodie-blogs/ and would also like to add you to my blogroll.

    If you could add my site to your blogroll and write back to let me know it has been added (foodie [at] eatingbangkok.com) I will add you to mine as well and the exchange would be greatly appreciated!

    As you might imagine I am very excited to get moved to Bangkok and get started on covering the food scene there as I feel it is an area that isn't well covered by English speaking bloggers. I plan on adding loads of great reviews, pictures and even video and will be holding contests as well. It should be fun, entertaining and informative for everyone that visits.

    Thank you so much in advance for adding me to your blogroll and I look forward to reading your posts (I've subscribed!) and maybe even featuring some of your own posts as I do plan on a weekly roundup of Thai themed recipes and posts from other food bloggers.

    Warm regards,

    P.S. If you are on Twitter I would love to have you as a follower and I follow back:

  • February 11, 2011 at 6:57 pm

    Soft, spongy n protein packed..thanks for sharing this superb recipe! 🙂

    US Masala

  • February 11, 2011 at 11:44 pm

    interesting idly.. love idlies. would love to try this method …

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