Mixing urad dal with moong dal in a 1:1 ratio instead of the traditional high-rice ratio increases protein without significantly changing texture. Adding ragi or jowar flour raises both protein and mineral content. Stuffing idli with spiced paneer or egg creates a portable protein-rich version for lunchboxes.
Pairing idlis with coconut chutney and sambar provides complementary proteins that improve the overall amino acid profile of the meal. The fermentation process improves bioavailability of minerals and adds probiotic benefit.