No Rice Idlis

(Serving size: 2 idlis; Number of servings: 6)


  • 1cup black lentil whole & skinned (urad dal)
  • 1 cup yellow lentil split & skinned (moong dal)
  • ½ cup Water
  • ½ tsp. salt


To make the batter:
  1. Wash and soak the black and yellow split Moong dal over night or at least 8 hrs.
  2. Grind the dals into a semi fine batter using water as needed. (batter should be dropping consistency).
  3. Add salt to the batter, mix well.
  4. Pour batter in a large container/pot to allow the batter to rise.
  5. Let the batter ferment, preferably overnight, in a warm place (avoid the inside of the oven). It should rise with lots of air pockets in it.
Preparing Idlis:
  1. Fill your steamer pot with water. Make sure the steamer stand is above the water level.
  2. Allow the water to boil.
  3. In the meantime, grease the inside of 4-6 ramekins with a drop of oil in each.
  4. Gently stir the batter evenly.
  5. Using ladle, pour the batter into ramekins covering only 2/3rd of the ramekins. Place all the ramekins on a plate.
  6. When the water begins to boil, place the plate on the steam stand inside the steamer pot.
  7. Steam for 15 minutes.
  8. To test, prick a toothpick and it should come out clean. If not, cook for another 4-5 mins.
  9. Let it cool for 5 min and then using spoon, scoop out the Idlis.
  10. Enjoy it with onion chutney or cilantro mint chutney.

Nutrition Information (per serving):

Calories: 143
Total fat (g): 0.4 
Cholesterol (mg):
Total Carbohydrate (g): 24.4
Dietary fiber (g): 10.6 
Protein (g): 10.4 
Calcium (mg): 22
Sodium (mg): 32 
Phosphorus (mg): 107 
Potassium (mg): 306 
Hint: Lentils are high in potassium and potassium. Limit to 2 idlis
Variations: Add 2 tbsp. of shredded carrots, 2 tbsp. of frozen peas in the batter.