Dalia & Urad Dal Idli Recipe – Authentic South Indian Steamed Cakes

Last Updated on 4 months by Neha Deshmukh

Dalia & Urad Dal Idli Recipe – Authentic South Indian Steamed Cakes

Hey everyone! If you’re anything like me, you love a good idli. Soft, fluffy, and incredibly versatile – they’re a staple in so many South Indian homes (and increasingly, in mine!). I’m so excited to share my take on this classic: Dalia & Urad Dal Idli. It’s a little twist on the traditional recipe, adding a lovely texture and a subtle nutty flavour. Trust me, once you try it, you won’t go back!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. It’s relatively easy, even for beginners. Plus, adding dalia (broken wheat) makes the idlis a little more wholesome and gives them a slightly different, really enjoyable texture. They’re perfect for a quick breakfast, a light dinner, or even a snack. And honestly, who doesn’t love a good excuse to enjoy chutney and sambar?

Ingredients

Here’s what you’ll need to make these delicious Dalia & Urad Dal Idlis:

• 1 cup Dalia (Broken Wheat/Cracked Wheat) – about 170g
• ½ cup Whole, Skinned Urad Dal – about 100g
• 1-2 tsp Salt – about 6-12g

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Dalia (Broken Wheat/Cracked Wheat) – Types & Benefits

You can use different types of dalia for this recipe. Coarse dalia (large pieces) works beautifully, giving a nice texture. Fine dalia is also fine, but the idlis will be a bit softer. Dalia is a great source of fibre and makes these idlis a little more filling.

Urad Dal – Choosing the Right Quality

Make sure your urad dal is fresh! It should be pale cream in colour and smell pleasant. Old urad dal can result in a sour batter. I usually buy mine from an Indian grocery store to ensure quality.

Salt – Adjusting to Taste

I prefer to start with 1 tsp of salt and adjust after the batter has rested. Everyone’s preference is different, so don’t be afraid to experiment!

Step-By-Step Instructions

Alright, let’s get cooking!

First, soak the urad dal and dalia separately in water for about 30 minutes. This helps them soften and grind easily.

Next, drain the soaked dalia and add half of it to the urad dal. Grind this mixture into a smooth paste using a mixie or grinder, adding water as needed. Don’t be afraid to add a little water at a time to get the right consistency – you want a smooth, flowing batter.

Now, take the remaining soaked dalia and grind it into a coarse paste. This adds texture! Mix this coarse paste into the smooth urad dal batter.

Add the salt and mix everything really well. At this point, you can let the batter rest for a couple of hours. I sometimes pop it in the fridge overnight – it’s totally optional, but it helps with fermentation.

Finally, grease your idli moulds (I love using silicone ones – they make removing the idlis so easy!). Pour the batter into the moulds and steam on low heat for about 12 minutes. A good test is to insert a toothpick – if it comes out clean, they’re ready!

Expert Tips

Here are a few things I’ve learned over the years to make the perfect idlis:

Achieving the Perfect Idli Texture

The key is the batter consistency. It should be like a thick pancake batter – not too runny, not too thick.

Fermentation – Warmth & Timing

Fermentation is important for that light and fluffy texture. In warmer weather, the batter will ferment faster. In colder weather, you might need to give it a little longer, or place it in a warm spot.

Troubleshooting Common Issues

• Idlis are too dense: Your batter might be too thick, or it didn’t ferment enough.
• Idlis are too sour: The batter fermented for too long.
• Idlis are sticking to the moulds: Make sure to grease the moulds really well!

Variations

Want to switch things up? Here are a few ideas:

Vegan Dalia Idli

This recipe is naturally vegan! Just double-check your chutney and sambar ingredients to ensure they’re vegan-friendly.

Gluten-Free Dalia Idli

Dalia is naturally gluten-free, so these idlis are perfect for those avoiding gluten.

Spice Level – Adding Green Chilies or Black Pepper

My friend, Priya, loves to add a finely chopped green chili to the batter for a little kick. A pinch of black pepper also adds a lovely warmth.

Festival Adaptations – Ganesh Chaturthi & South Indian Breakfasts

These idlis are a wonderful addition to a Ganesh Chaturthi spread. They’re also a regular feature at our Sunday breakfast table!

Serving Suggestions

Serve these hot, fluffy idlis with your favourite chutney and sambar. Coconut chutney and tomato sambar are classic pairings. A little dollop of ghee on top never hurts either!

Storage Instructions

Leftover idlis can be stored in the fridge for up to 3 days. Reheat them by steaming them again for a few minutes, or microwave them with a splash of water. They’re also great for making idli upma!

FAQs

Let’s answer some common questions:

What is the best type of dalia to use for idli?

Coarse dalia (large pieces) gives a nice texture, but fine dalia works too.

Can I make the batter ahead of time? How long will it keep?

Yes! You can make the batter a day ahead and store it in the fridge. It will continue to ferment, so keep that in mind.

What if my idlis are too hard?

Your batter might be too thick, or you might have oversteamed them.

Can I steam the idlis in a regular pot without idli moulds?

You can! Line a regular pot with a clean muslin cloth and pour the batter into it. Steam as usual.

What are some good chutney and sambar pairings for Dalia Idli?

Coconut chutney, tomato sambar, and coriander-mint chutney are all fantastic choices.

Enjoy! I really hope you give this Dalia & Urad Dal Idli recipe a try. Let me know what you think in the comments below!