Multi-Dal High Protein Idli with Peanut Mint Chutney

These multi-dal idlis are a protein-packed breakfast that requires no fermentation, making them perfect for quick meal prep. Made with four types of lentils, yogurt, and semolina, they turn out soft, fluffy, and incredibly nutritious.

Steps

1. Wash 1 cup each of moong dal, masoor dal, toor dal, and chana dal thoroughly, rinse twice, then soak in water overnight
2. Drain the soaked dals and transfer to a blender with ginger, garlic, green chilies, salt, and yogurt, then blend until smooth and creamy
3. Chop fresh dill and grate carrot
4. In a mixing bowl, combine 1 cup semolina with the dal paste, grated carrot, chopped dill, and 1 tbsp Eno, mixing into a smooth thick batter
5. Grease idli molds and pour in the batter
6. Steam the idlis for about 20 minutes until firm and fluffy
7. For the chutney, roast 1 cup peanuts and green chilies, then transfer to a blender
8. Fry onion, tomatoes, and garlic in 1 tsp oil until golden
9. Add mint leaves and coriander leaves to the pan, then transfer everything to the blender
10. Add salt and tamarind to the blender and blend into a smooth chutney
11. Remove steamed idlis from molds and serve with peanut mint chutney

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