Recipe of Super Quick Homemade Masoor Dalia Idli (Red lentil and whole cracked wheat steam cake)

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We hope you got insight from reading it, now let’s go back to masoor dalia idli (red lentil and whole cracked wheat steam cake) recipe. You can cook masoor dalia idli (red lentil and whole cracked wheat steam cake) using 9 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Masoor Dalia Idli (Red lentil and whole cracked wheat steam cake):

  1. Take of masoor dal split red lentils.
  2. Use of cracked whole wheat Wheat Dalia or Fada.
  3. Provide of semolina sooji.
  4. Provide of urad dal split black gram.
  5. Prepare of curd.
  6. Use of fruit salt plain eno.
  7. You need of water for making batter.
  8. Take of salt as per taste.
  9. Prepare of oil for greasing.

Instructions to make Masoor Dalia Idli (Red lentil and whole cracked wheat steam cake):

  1. Soak the masoor dal and urad dal for 2-3 hours together. Soak the cracked whole wheat in warm water for 20 minutes. Drain the soaked dal and grind them. Keep it little coarse. Add the soaked cracked whole wheat and semolina to it..
  2. Add the curd and salt. Mix and add water if required. The batter should be of dropping consistency. Be careful while adding water. Add gradually. Mix well and keep it aside for 15 minutes. In the meantime heat water in the steamer..
  3. Take a little batter in a small bowl.(Around of 8 idlis). Now add 1/4 tsp of eno or fruit salt to it. Mix it well. The batter will start bubbling. Immediately pour it in the greased idli moulds and steam them in the steamer for about 12-15 minutes. Remove from the steamer and let it cool. Unmould them. Similary follow the procedure for making remaining idlis..
  4. Serve them hot with green coriander and coconut chutney..

I have added tomatoes to make it more delicious. A bowl of hot lentil soup with whole wheat brown bread makes a filling meal. I was introduced to this whole masoor lentil with skin a couple of years back by a friend who makes this regularly. Its known for its high iron content. I make this dal very frequently and am surprised why I haven't still posted it here.

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