Udid Moogadali Polo

                           Udid Moogadali polo is the unique combination of urad dal and split moong dal. This is a very healthy dosa. Normally this dosa doesn’t require fermentation,But I love to make the dosa after the batter is fermented.We can make Idli too with the same fermented batter.
Instant method of the same dosa is also found in the breakfast section of this blog.


  • Urad dal – 1 cup
  • Split Moong dal – 1 cup
  • Green chillies – 2 nos
  • Ginger – 1 “inch
  • Salt to taste
  • Ghee/oil for roasting
  • For garnishing
  • Onion – 1 big chopped
  • Green chillies – 1  chopped finely


  1. Wash and soak both the dals separately in water for 2-3 hrs.
  2. Grind them together to a fine paste along with ginger and green chillies.
  3. Add enough water and salt and allow to ferment overnight.
  4. Next day mix again very well.
  5. Heat a tava  and apply oil/ghee.
  6. Pour a ladle full of the dosa batter and swirl with a ladle to a round shape as we do for a normal dosa.
  7. Make it a little thick   and sprinkle the chopped onion and green chillies (chopped finely) over it .
  8. Drizzle oil or ghee and roast on both sides.
  9. Serve hot with any spicy chutney.


  1. Fermenting is not a must, so can be done instantly too.
  2. In the case of making idli both the dals should be ground separately and then mixed together.
  3. While making idli, ginger and green chillies can be crushed and added in the morning, instead of grinding it together with the dals.
  4. Idlis are prepared like the normal idlis but the fermentation of batter is a must.
  5. Keep a wide plate under the vessel where batter is put after grinding as there are chances of the batter over flowing after fermenting.

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