Kadamba Idli – Mixed Dal Idli

A Soft and steamed savory cake made with different Dals. This idli is rich in protein and fibre and is a good option for breakfast.

Planning & Pre-Preparation: 10 mins
Soaking Time: 6 hours
Fermenting Time: Overnight
Cooking time: 12-15 mins.

Ingredients

Ingredients 1:

• Idly Rice - 1 Cup

• Toor Dal - 1/4 Cup

• Urad Dal – ¼ Cup

• Moong Dal - 1/4 Cup

• Chana Dal - 1/4 Cup

• Salt – Per taste

• Oil – ½ Tbsp.

• Turmeric Powder - 1/2 tsp

• Coconut (grated) - 1 Cup

Ingredients 2:

• Mustard - 1/2 Tbsp.

• Urad Dal - 1/2 Tbsp.

• Red Chillies – 4

• Asafoetida - 1/2 tsp

Directions

• Soak Rice & Dals together in water for about 6 hours.

• When soaked completely, add the soaked rice and Dals to a mixer grinder and grind as a semi-fine consistency batter. Transfer the batter to a mixing bowl.

• Let the batter ferment overnight.

• Check whether the batter is properly fermented. Well fermented batter results in soft idlis.

• Add Salt as per your taste and gently mix together to form a perfect idli batter consistency. 

• In a Kadai add oil and start adding Ingredients 2 and let it splutter.

• Now add the tempered ingredients to the batter and mix thoroughly.

• Add Turmeric powder and grated coconut to the batter and mix well.

• Grease the moulds and pour half a ladle of batter into each cavity. Tap it slightly.

• Preheat the idly pot and gently place the idly plates and steam for about 12 mins. Kadamba Idli is ready and it goes well with idli milagai podi/Chutney.