Toor dal idli

Posted on


                                                      Ready to serve Toor dal idli with chutney

Makes 25 of the above size

Time taken: 20 minutes(excluding grinding & fermenting)

Toor dal/ split pigeon peas/Thogaribele/Thoridali in english, kannada and konkani respectively.  Toor dal is the main ingredient used for multiple dishes in the indian kitchen.  For daily menu for lunch/dinner it is a must.  I have already put up “Dal fry” and  “Dalithoy” and many other dishes but these are the two signature dishes which are very well accepted by my viewers.  A variety of idlis also are there and today i would like to put up “Toor dal idli” to add to the long list of idli on this blog.  This is my version of the recipe.

What you need to have:

1. Toor dal – 1/2 cup

2. Black gram dal – 1/2 cup(preferably quality dal)

3. Idli rava/sujee -1 cupKONICA MINOLTA DIGITAL CAMERA

                                                                Ingredients of Toor dal idli

What you do with what you have:

1. Soak both toor dal and black gram dal in water in  two separate bowls for about 4 hours.

2. Grind black gram dal in the grinder/ mixer adding water in steps to a very fine  and thick consistency.

3. Transfer it to a wide bowl giving room for fermentation and add rice sujee and salt to it allow it to ferment over night.KONICA MINOLTA DIGITAL CAMERA

                            Grind Black gram dal dough to which rice sujee & salt being added

Ingredients of Garnishing and Seasoning:

1. Chopped onions – 1 cup

2. Mustard seeds – 1/2 teaspoon

2. Blackgram dal – 1/3 teaspoon

3. bengalgram dal – 1/2 teaspoon

4. Curry leaves – 2 strandsKONICA MINOLTA DIGITAL CAMERA

                                                      Ingredients of seasoning & garnishing

4. Grind toor dal  in the mixer to a thick consistency at night it self and keep it in the refrigerator and add it to the fermented dough the next morning.  In the mean time place a spatula with 1 teaspoon of cooking oil in it and fry onions in it till light brown adding a little salt. Add this also to the dough.  Place a spatula with 1/2 teaspoon of cooking oil on low flame.  When heated add black gram dal, bengal gram dal and while being  fried add mustard and once it splutters add curry leaves to it.  Add this seasoning to the dough.KONICA MINOLTA DIGITAL CAMERA                       Grind toor dal, fried onions & seasoning added to the  fermented idli dough

5. Greece idli mould and pour the dough into each mould .  Place a wide idli steamer with enough water in it on medium flame.  When it starts boiling place the idli stand in it and cook for about 25 minutes.KONICA MINOLTA DIGITAL CAMERA

                                                               Toor dal  idli being steamed

6. Transfer it to serving plate and enjoy with any chutney of your choice.  Yummmmm!!!!!!!!!!!!KONICA MINOLTA DIGITAL CAMERA

                                                   Ready to serve Toor dal idli with chutney

Makes -25 of the above size

Time taken : 25 minutes (excluding grinding & fermenting)

Note: 1. Black gram dal should be of a good quality for idli to turn out soft.

2. Grinding toor dal at night is for convenience.  One can even soak it in the morning and grind at once and add it to the fermented dough.  The reason for not adding toor dal at night is it gives a very bad odour.

3. I prepare rice rava at home using Sona masoorie raw rice.


8 thoughts on “Toor dal idli

    Priya said:
    February 24, 2014 at 11:47 pm

    Looks wonderful..I do toor dal idlies too but mine is bit different..

      prathibalrao responded:
      February 24, 2014 at 11:58 pm

      Hi Priya,

      I am seeing you after a long time. Thank for dropping by and commenting too.

        Sailata Ghodke said:
        February 25, 2014 at 10:03 am

        Hello Pratibha ur latest recipe of idli with tour dal is unique. Must try it out. U also mentioned u make rice rawa at home wha is the prosecute for it

        prathibalrao responded:
        February 25, 2014 at 5:26 pm

        Hi ,

        I use quality rice to prepare rice sujee at home. The procedure being just wash and drain rice and spread it on a towel and prepare sujee on drying in the mixer to the required thickness.

        On Tue, Feb 25, 2014 at 10:03 AM, The Indian Food Court wrote:


    all hot recipes - Saankhein - all hot recipes said:
    March 4, 2014 at 6:10 pm

    […] Toor dal idli […]

    Revathi said:
    March 7, 2014 at 4:54 pm

    Dear Mrs. Rao,
    I found your website when searching for Satyanarayan Puja prasad recipe. Your website is really good. I was pleasantly surprised to see that you make rice rava at home. Could you please let me know how as I have 2 small boys and I like to make most of my food from scratch instead of buying ready made, whenever I can. Many thanks in advance–Revathi

    prathibalrao responded:
    September 17, 2014 at 1:31 am

    Hi Divya,

    I just wash rice, drain water completely and dry for a while till it is completely dry. Then i just run it in the mixer to a medium upma rava consistency and that should be fine. I always make some extra rava and push it in the freezer which serves me handy at times of emergency.

    Ravi Swamy said:
    May 9, 2018 at 3:55 pm

    Looks delicious. But we make it a little differently. Will try this also.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.