Dal idlies came about in my kitchen as a variation of Nuchchina unde. I found the traditional recipe of nuchchina unde too dry, so I set about experimenting, trying to make a softer version. One day, I added too much water by mistake. Not able to think of any other option, I simply poured the batter into idly molds and steamed them, thinking, oh, how different could they be?

It is somewhat hard to understand how just a little extra water can change the taste so much. But it does. And so, I proudly present, the dal idly.

Ingredients:

1  cup toor dal
½  cup bengal gram/ chana dal
¼  cup black gram/ urad dal, split, without skin
¼  cup mung dal
3-4 tbsp chopped coriander leaves
2-3 tbsp chopped dill leaves (optional)
2 tsp grated ginger
1 tsp chopped green chili
½ cup chopped onion (optional: This is usually skipped during festivals)
A pinch of asafetida
Salt

Equipment:

Food processor/ Wet grinder/ Mixer
Idly molds
Steamer

Recipe:

Soak the dals together for 2-3 hours.

Grind into a fairly thick batter consistency.

(As with nuchchina unde, if I want to make this immediately, I grind the dals into a powder first, and then soak in just enough warm water for about half an hour. )

While you could proceed to the next step immediately with a slightly drier result, you could let it sit for some time to increase the softness. Overnight is the best, if you can afford the time.

Mix in the leaves, asafetida, onion, grated ginger, chilies and salt.

Pour into idly molds and steam for 10 minutes.

Let it sit for about 5 minutes before removing from the molds. Serve with chutney or ghee.