Bele Idly / Toordal Idly

Dal is very important part of our food diet, so many varieties of dals and lentils and so many dishes we can do with it. Sailaja of Sailu’s food has chosen such a wonderful ingredient for JFI #3 i.e., ‘Dal’. I am making a hearty tiffin item made in most south Indian homes using most widely used toordal as my entry for JFI – DAL.

Growing up my mother used to make this kind of idly as often as possible. Except the soaking time, it is easy to make. For most part it’s like making channadal vada but no deep-frying. Bele idly is also known as ‘Nuchhinunde’ and ‘Muttege’ in some homes. My MIL makes this with little variation instead of making like idlies she makes batter bit thick and make balls and steam them.

These idlies are good for weekend breakfast or brunch. One can soak them over night. Grind, add veggies and make them in morning.

So here are the Ingredients

bi-ing.jpg  

  • Toordal  – 1& 1/2 cups (soaked for at least 6 hours, makes 12-14 idlies)
  • Onion (one small), cilantro leaves (one handful), green chilies – 2 all of them chopped finely.
  • Carrot – 1 grated.
  • Cumin seeds – 1 teaspoon.
  • Salt.

Method:

bi-batter.jpg  

  • Soak toordal for at least 6 hours, by adding little water grind them to coarse paste.
  • Then add finely chopped onion, cilantro, chilies, grated carrot and cumin.  Add salt and mix well.
  • Add more water if required to make it to medium consistency. Batter should not be too thick or too thin.
  • Smear little oil on to idly pans, pour the batter and steam for about 15 minutes.
  • Allow the pan to cool a little so the idlies come out easily from the pan.
  • I like to serve with little bit ghee and coconut chutney. Enjoy!

bi-done.jpg jihva-button2.jpg

33 Responses to “Bele Idly / Toordal Idly”

  1. Sumitha Shibu Says:

    Wonderful pics Ruchi.This is a must try for me.i am so glad you are posting specialities of Karnataka!

    Thanks Sumitha, If u give it a try let me know…

  2. Krithika Says:

    I have never tried this. Thank you so much for posting an authentic karnataka recipe.

    Hey try it and let me know krithika.

  3. shilpa Says:

    The idlis look so beautiful😀.

    Thanks shilpa..

  4. Priya Bhaskaran Says:

    Ruchi, never heard or seen this before:) may be it is famous in Karnataka. Will definetly try for sure. The idls look soft and yummy:)

    Hey Priya, try it and let me know how u liked idlies.

  5. vineela Says:

    Hi Madhu,
    Toor dal idly yummy.I will try this .
    Thanks for sharing.
    Vineela

    Hey Vineela try it. Sure its yummy.

  6. Priya Says:

    Hi Madhu,
    I got here from Sailu’s blog. Very nice recipe, I’ve never hrd of toor dal idli’s bfore. I am definitely going to make these during the weekend, the recipe looks so simple and has no hassles of fermentation like the normal idlis do..:-) I’m going to call them ‘Instant idli’s’ hehe

    Thanks for stoping by Priya, If u make it let me know.

  7. Ashwini Says:

    This is new to me. ..will surely try it

    let me know if u try it.

  8. Puspha Says:

    Oh…. they look divine.

    Thanks Pushpa..

  9. Ramya Says:

    Very interesting recipe. Very fond of toor dal and will try this one day and give credits to you..Also I will be on short break and will do this in sept .Congrats to your blogging.Kannadiga cuisines are favorite that I am longing to know.

    If u like toordal ,you will definitely going to like this idly also. Thanks for stoping by Ramya.

  10. Shynee Says:

    Bele idli bage gothe irililla..Thanx dear for sharing it!!.

    Well, now u know : ).Try it and let me know.

  11. sailaja Says:

    Great authentic Karnataka dish, Madhu. I am so glad to see authentic recipes on JFI-Dal.
    I have bookmarked this recipe to try. Great entry and thank you for participating in JFI-Dal and see you at the round up.

  12. Mythili Says:

    Toor Dal idli !! That is a great recipe. This is my first time here🙂 Good site and I like the name too.

    Cheers,
    Mythili

    Thanks for stoping by Mythili(I like your name).  

  13. Archana Says:

    Hi,
    I am glad that i found this recipe, nevre heard of it before, but will try out your recipe for sure. Thank you.
    Archana

    Thanks Archana, let me know if u give it a try. May be it is karnataka speciality, after reading comments most of them are seeing it for first time.

  14. Deepa Says:

    Hi,

    Nimma bele idly try madide, it was very delicious. I always thought nucchina unde would be tough to make, but after reading your recipe I was so happy. It was a big hit and my 2 yr old daughter loved it🙂. Innu olle recipes kodi. Neevu kannadadavaru alva? Nanu aste, nanu irodu Virginia li.

    Take care
    Deepa

    Hey Deepa,

          I am glad to know that you and your family liked the idlies. Thank you u for letting me know. Which part of karnataka r u from ? I am guessing probably mysore or Bangalore b’coz your are familier with the name nucchina unde. Thanks .

  15. ArSu Says:

    Interesting recipe Madhu. Sounds simple and easy to make.

    Thnaks ArSu.

  16. Deepa Says:

    Yes, Madhu
    I am from Bangalore. Saw your Iyengar bakery toast and it brought back so many memories🙂
    I do it very often, actually my husband makes it better than I do.

  17. Sugar And Spice » Kancheepuram Idlis Says:

    […] Check out various types of idli’s from Indira, RP, Priya, Shammi & Madhu. In-case i’ve missed any idli recipe from bloggers, please send me the link so that i could update the links.  […]

  18. Meenakshi Says:

    Lovely picture of the marshmallow like idlis there, topped with a dash of butter. Good presentation! An interesting variation from the regular urad dal based idlis, allowing for quick and easy preparation, sans fermentation. I guess it will feature in my list of favourites, as it is similar in preparation to one of my all time favourites- rawa idlis!!!!
    Meenakshi at PRITYA

    Thank you Meenakshi for your lovely comment. It is indeed nice variation from regular idlies and no need to ferment. Do let me know  when u make it.

  19. Sangeeta Says:

    Hey Ruchi,
    Nice Pics and Very Good receipies on ur site!!
    This one looks good too..will sure try it out …🙂 & will regularly check out the recipies here…
    Am a Kannadiga too! My native is in Hubli….Where r u from in Karnataka?? And where do u stay now? Would u be my friend?
    Pls Mail me at sangeetaambekar@gmail.com

    Take Care,
    Sangeeta.

  20. Sugar and Spices » Blog Archive » Kancheepuram Idlis Says:

    […] Check out various types of idli’s from Indira, RP, Priya, Shammi & Madhu. In-case i’ve missed any idli recipe from bloggers, please send me a message or mail so that i could update the links.  […]

  21. padmini Says:

    The idli’s look very appetising. Thanks for sharing the recipe. I am going to try it soon. Do you know another karnataka dish made with patra leaves like they do in the Gujarathi dish ‘patra’. I think it is called patrodi. i am not sure if I spelled it right. The patra leaves are spread with a ground paste and steamed and ripped into pieces and seasoned. would appreciate if anyone can share the recipe. Thanks……padmini

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  23. Vani Says:

    How delicious that must be! And healthy too!

  24. ashwini Says:

    Hi ,
    I tried these idlis….But after steaming it was lots of water around it..it dnt turm out like normal idlis..i made the batter in same the consistency as u had mentioned and like in the pic….what may be the problem? any idea?

    Hi Ashwini,
    Sorry for the late reply, I am guessing 2 things might have went wrong. 1st is the steam from inside the vessle have dripped down, some times it happens to me.
    2nd is, may be it needed little more time to cook. Do try keeping it for 20 mins or so next time. Hope this helps..

  25. RCI-Karnataka Tiffin Items. « Ruchii Says:

    […] Bele Idly / Toordal Idly […]

  26. Madhuram Says:

    We also do a similar dish, when there is adai batter remaining.

    Welcome Madhu, Glad you like my recipes. Will be visiting your blog to see whats cooking.
    Thanks for stoping by.

  27. nimmi Says:

    wow grt. am 1st time here. never heard this recipe. being a foodie, (evn i love cooking) must giv a try. thanks lot dear. bt is this nt a high calorie recipe???

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  33. 🍲Round Up of Jihva For Ingredients - Dal - Indian food recipes - Food and cooking blog Says:

    […] Trial and Error – Nabeela’s Lentil Rice and Dalcha 20. Ruchi – Madhu’s Toor Dal Idly 21. My Samayal – Sudha’s Yellow Pumpkin Dal 22. Flavour Ride – ArSu’s […]


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