These super healthy, soft and fluffy melt in your mouth NO rice idlis are a big hit with my family and has become a new breakfast staple at our home. Give it a try yourself and I know there is no other way you will want to make idlis anymore.

Ingredients

Urad Daal-1 cup

Mung/Moong Daal-1 cup

Methi seeds-2 tsp

Salt to taste

Ghee-2 tsp

Method

Thoroughly rinse the daals and soak all the ingredients separately for at least four hours. First,blend the Urad daal and methi seeds into a fine and fluffy paste. Next, blend the and mung daal into a coarse paste and mix it with the Urad daal paste. Add the required amount of salt and give the batter a thorough mix so that everything is well combined. Let the batter ferment overnight or at least for eight hours. Once the batter is well fermented [You will see that the batter is doubled in volume with frothy bubbles on the top]

Heat a cup of water in the idli pot, grease the idli plates with ghee, pour a big spoonful of batter into the greased idli plates and steam cook the idlis in the pot covered for 11-13 mins on medium flame [Insert a fork into the idlis and if there is no batter sticking to the fork the idlis are done] Turn off flame, let the idlis sit in the idli pot for five more minutes. Unmold the idlis from the plates and serve it with your favorite chutney or sambar. Here I have paired it with chicken curry and these soft and fluffy idlis were devoured in minutes. Do try the recipe without miss.