### TranslatedIngredients: 1 cup Yellow Moong Dal (Split) - soaked overnight,1 teaspoon Methi Seeds (Fenugreek Seeds),1 cup Idli Rice - soaked overnight,2-1/2 teaspoon Salt ### PrepTimeInMins: 480 ### CookTimeInMins: 0 ### TotalTimeInMins: 480 ### Servings: 700 ### Cuisine: South Indian Recipes ### Course: South Indian Breakfast ### Diet: High Protein Vegetarian ### TranslatedInstructions: To begin making the Moong Dal Idli and Dosa Recipe, first we will soak the dal and rice.In a bowl soak the moong dal and the methi seeds together. In another bowl, soak the rice. Soak them for at least 6 hours or overnight.Once soaked, you can grind them. Into a mixer grinder, add the soaked moong dal and methi seeds. Add little water at a time and grind to make a thick flowing batter.Transfer the ground moong dal into a large bowl. In the same mixer grinder, add the rice and add just little water at a time and make thick batter. Transfer the rice into the same bowl as the moong dal.Add the salt and stir well to combine. Cover the bowl and ferment for 8 hours/ overnight. Once fermented, give it a stir gently. You can make idli the first day when batter is fresh with air pockets. Refrigerate the Moong dal Idli and Dosa batter in an airtight container for 4 to 5 days and use it as required.Apart from making Idli and Dosa from the Moong dal Idli and Dosa batter, you can make Idli Upma, Uttapam, Paniyarams and so much more.
