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Chana dal Idli

Chana Dal Idli Recipe | My Breakfast Table #MTCNashta

Chana dal idli recipe to make soft healthy idli.
4 from 2 votes
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Course: Breakfast, tiffin
Cuisine: indian cuisine
Keyword: chana dal, idli
Prep Time: 10 minutes
Cook Time: 15 minutes
Soaking and Fermenting Time: 16 hours
Servings: 4
Calories: 236kcal
Author: Rekha Kakkar


  • 150 g Chana dal Bengal gram dal
  • 100 g rice
  • 2 green chilli
  • 1 tablespoon grated ginger
  • 2 Dried Red chilli
  • ½ teaspoon turmeric powder
  • 1 teaspoon mustard seeds
  • 2 sprigs Curry leaves
  • Salt to taste
  • 1 pinch baking soda big pinch


  • Wash chana dal and soak it in water for 3-4 hours.
  • Similarly wash and soak rice in separate bowl for 3-4 hours.
  • Grind them after that and mix to form a smooth batter. Cover the bowl with a lid and keep it for fermenting for 7-8 hrs in summers plus 4 during winters.
  • Season it with salt, turmeric powder, green chilli and ginger paste. And add baking soda. Mix it nicely.
  • Grease the idli pan and with the help of ladle pour idli batter in idli pan, stack all the plates like this
  • Place it in a pressure cooker or idli cooker with little water take care that water should not touch idli pans plate otherwise idlies on lower plate may become soggy.
  • If you are using pressure cooker do not forget to remove the weight.
  • Steam them for 10-12 minutes and allow to cool for 5 minutes before  demolding and serve hot with Sambhar and coconut chutney or make mini fried idlies like I do with tempering.
  • For tempering heat up ghee and add curry patta, mustard seeds and red chilli when it starts to splutter take it off heat and pour this tempering over idlies and serve it. 


Calories: 236kcal | Carbohydrates: 47g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 146mg | Potassium: 29mg | Fiber: 11g | Sugar: 2g | Vitamin A: 15IU | Vitamin C: 3mg | Calcium: 78mg | Iron: 2mg