High Protein Multi-Dal Idli, Dosa & Mini Idli Fry

Step 1: Prepare and Soak Dals & Poha

In a large bowl, combine 1/4 cup each of Chana Dal, Moong Dal, Toor Dal, Masoor Dal, and Urad Dal. Add 1 cup of thick Poha and 1/2 tsp Methi seeds. Wash the mixture thoroughly 2-3 times until the water runs clear. Soak the mixture in fresh water for 4-5 hours until all ingredients are well-swelled.

Step 2: Blend the Batter

Drain the soaked dal and poha mixture. Transfer it to a mixer grinder jar in batches. Blend to a very smooth paste, adding minimal water as needed. For the last batch, add 1 inch of ginger and 4 green chilies to enhance the flavor, then blend.

Step 3: Ferment the Batter

Transfer all the blended batter to a large bowl. Using your hands, whisk the batter vigorously for 5-7 minutes. This step is crucial for incorporating air and warmth, which aids in fermentation. Cover the bowl and let it ferment for 8 hours in warm weather or 12 hours in cold weather, until it has risen and become bubbly.

Step 4: Steam Idlis

Gently mix the fermented batter with a ladle. Grease idli plates (regular and mini) with oil. Pour the batter into the idli molds, filling them about 3/4 full. In an idli steamer, add water and a few lemon slices (to prevent discoloration). Arrange the idli plates in the steamer. Steam for 12-15 minutes until a knife inserted comes out clean. Let the idlis cool slightly before demoulding.

Step 5: Prepare Dosa/Cheela

Take a portion of the batter in a separate bowl. Add a little water and salt to adjust the consistency for dosa/cheela. Heat a non-stick tawa. Sprinkle some water and wipe it clean with a cloth. Pour a ladleful of batter onto the hot tawa and spread it evenly in a circular motion. Drizzle a little oil around the edges. Cook until the bottom turns golden brown and crispy. Flip and cook the other side if desired. Serve hot.

Step 6: Make Mini Idli Fry

Heat 1 tbsp oil in a pan. Add curry leaves, chopped green chilies, chopped garlic, 1/2 tsp mustard seeds, 1/2 tsp cumin seeds, and a pinch of asafoetida. Let them splutter and fry until aromatic. Add the steamed mini idlis to the pan. For kids, add 1-2 tbsp tomato sauce. Mix well and fry until the idlis are lightly golden and coated with the tempering. Garnish with fresh coriander leaves and serve hot.

• Use thick poha for best results in the batter.

• Hand-whisking the batter for 5-7 minutes is crucial for incorporating air and warmth, leading to better fermentation and softer idlis.

• Allow idlis to cool completely before demoulding for easy removal and to maintain their shape.

• For crispy dosa, add a little semolina (suji) to the batter before cooking.

• When steaming idlis, add a few lemon slices to the water to prevent the steamer base from discoloring.

• Instead of cheela, you can make crispy dosa by adding a small amount of semolina to the batter before cooking.

• Adjust the amount of green chilies in the batter and mini idli fry tempering according to your spice preference, especially when preparing for children.

• For the mini idli fry, you can skip the tomato sauce and add other spices like turmeric powder or chili powder for a different flavor profile.