Recipe – Chana Dal Idly / Chana Dal Idly at home from the scratch

Aviary Photo_131519593248222406

Prep time: 10-12 hours

Cook Time: 20 minutes

Serves: 4


For the idly base:

  • Urad Dal (white lentils): ¼ Cup
  • Rice: 1 Cup
  • Methi (Fenugreek) seeds: ¼ Teaspoon
  • Salt: 1 Teaspoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required
  • Baking soda: ½ teaspoon

For the chana dal mix:

  • Chana dal: ¼ cup
  • Oil: 1 teaspoon
  • Mustard seeds: ¼ teaspoon
  • Hing (asafetida): 1 pinch


For the idly base:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours. The batter will increase in volume.
  • Add salt. Mix well.

For the chana dal fry:

  • Soak the chana dal for 2 hours.
  • Drain the water completely. Pat dry.
  • Heat oil in a pan.
  • Add mustard seeds and when it splutters, add hing and the soaked chana dal.
  • Roast for 3 minutes.
  • Turn off the heat.

For the idly:

  • Mix the roasted chana dal in the idly batter. Mix well.
  • Add the baking soda in the batter and whisk well for 3-4 minutes.
  • Heat water in an idly vessel and put it on high flame.
  • Grease the idly plates and gently fill the rounds with the batter. Put it inside the idly vessel and let it steam for 15-20 minutes. Do not overcook, otherwise it might become hard and dry. Just keep an eye and remove the idlis once not sticky.
  • Take out the idly plates and leave it for 4-5 minutes. Do not remove the idlis immediately.
  • Take out the idlis with a spoon or knife and serve hot with chutney.



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