Vegan Richa

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Multi lentil Idli (Steamed Rice cakes) and Dosa (crepe) Vegan Glutenfree

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Multi Lentil Ldli (Steamed Rice Cakes) and Dosa (Crepes). Serve with a lentil curry or coconut chutney as part of a healthy breakfast or lunch. Vegan and Gluten Free Recipe. Jump to Recipe

Multi Lentil Ldli (Steamed Rice Cakes) and Dosa (Crepes). Serve with a lentil curry or coconut chutney as part of a healthy breakfast or lunch. Vegan and Gluten Free Recipe. #glutenfree #'veganricha #vegan

Another multi lentil idli (Steamed savory cake) and dosa( savory crepe). I added some whole black eyes peas(Chowli/Raungi) and cilantro this time. Heres the version with Fenugreek leaves and some other lentils posted last month.
Lentils and Beans are a great source of protein and dishes like idlis make for a great Protein and fiber filled breakfast!
Pictured below is the crepe(Dosa) made from the mixture thinned with a little water!
 
 
Steamed rice cakes on a white plate with an orange dip
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Multi Lentil Ldli (Steamed Rice Cakes) And Dosa (Crepe) Vegan Gluten Free

Multi Lentil Ldli (Steamed Rice Cakes) and Dosa (Crepes). Serve with a lentil curry or coconut chutney as part of a healthy breakfast or lunch. Vegan and Gluten Free Recipe. 
Prep Time15 mins
Cook Time25 mins
Total Time40 mins
Course: Side Dish
Cuisine: Indian, Vegan
Keyword: indian rice cakes, Indian side dish
Servings: 4 servings
Calories: 279kcal
Author: Vegan Richa

Ingredients

To be soaked:

  • 1/2 cup (100 g) urad daal (split black gram daal)
  • 1/2 cup (95 g) brown rice
  • 1/2 cup (92.5 g) white rice (I used basmati.. typically should use parboiled rice)
  • 1/4 cup (59.15 g) toor daal (split pigeon pea)
  • 1/4 cup (59.15 g) whole Raungi (other names Black eyed peas/cowpea/lobhia/chowla)
  • 2 teaspoons methi seeds (Fenugreek seeds)

To be added later:

  • 1 inch ginger
  • 1 dried red chili
  • handful of cilantro leaves
  • salt to taste

Instructions

  • Soak all the to be soaked items overnight (12 hours) .. its quite cold here right now.. so i usually let it be for 12-16 hours.
  • Drain the water and grind the soaked lentils/grains along with ginger, dried red chili, washed cilantro leaves and salt(1/2 teaspoon or more) with little water if needed.
  • If this mixture doesnt look fermented enough, add 1/4 teaspoon baking powder, or keep for another 4-6 hours in a warm place. Or you an use it as is for Dosa crepes.
  • Grease Idli stand and mix and pour the batter.
  • Steam the idlis for 20-25 mins and let stand for another 10 before removing from idli stand.
  • Serve with sambhar (lentil curry), coconut chutney or any podi powder! Serve in breakfast or lunch! There are other lentils or oats and grains, vegetables can be added as well.

For The Dosa/Crepes

  • Grind the mixture to as fine paste as you can with a little extra water. Heat a griddle on medium high for a few minutes. Drop a few drops of oil on it and spread the oil all over using a paper napkin or the cut side of an onion to form a thin layer.
  • Drop a ladleful (1/4 cup) of the batter on the griddle and spread the batter using the curve of the ladle, inside to out in a spiral. Video for basic Dosa recipe and how to shape the crepe.
  • Let the crepe cook for 2-3 minutes or until the under side is golden brown. Flip and cook for another minute.
  • Serve hot with the Sambhar(pigeon Pea curry), coconut chutney, or podi(dry powder chutney). We usually make some chili garlic chutney with it as well. 

Chili Garlic Chutney:

  • Heat a tablespoon of oil, add in finely chopped garlic or garlic paste, add in red chili powder and a pinch of asofetida(hing). Take off heat in a minute of so once the garlic starts to turn golden.)

Notes

  • Total time does not include 12 hours soaking time
  • Nutritional value is based on 1 serving

Nutrition

Nutrition Facts
Multi Lentil Ldli (Steamed Rice Cakes) And Dosa (Crepe) Vegan Gluten Free
Amount Per Serving
Calories 279 Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 6mg0%
Potassium 175mg5%
Carbohydrates 55g18%
Fiber 8g33%
Protein 11g22%
Vitamin C 1.1mg1%
Calcium 40mg4%
Iron 3.6mg20%
* Percent Daily Values are based on a 2000 calorie diet.

 



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  5. Your idlis have such a nice dark colour here. My batter was only about one shade darker than the off-white colour of the usual stuff – I wonder why? However, the texture was heavier despite being very fluffy. I guess I’m spoiled as I prefer the classic soft idlis to this style, but I was optimistic about making dosa with the remaining batter. However, it had fermented a lot initially and after a day in the fridge (with the odd power cut encouraging it along) it had got quite sour, so I made it into uttappams with sambar onions sprinkled on top instead. This batter made really excellent thick, fluffy, tasty, soft-chewy-crisp uttappams! They were as bubbly as English crumpets back home, but much more delicious 🙂

    Reply

    • i think i used with skin ural dal. you get both varieties. skinless is preferred for the white idlis.
      i do mostly prefer the white idlis too. they get digested quickly though and i get hungry after an hour or so 🙂

      Reply
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