Breakfast, Healthy
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Veggie Moong Dal Idli

Veggie Moong Dal Idli

Moong Dal Idli — For those mornings where you’re looking for a quick, nutritious breakfast, these high fiber protein-rich idlis are just what you need! A super simple, healthy twist to traditional idlis, they pair perfectly with a chutney or podi powder!

The best part about these idlis is that they’re super easy to make, perfect for those hectic mornings. Start by soaking the yellow moong dal then ground it to a thick batter. Add in your favorite veggies, steam, and breakfast has never been better!

Veggie Moong Dal Idli
Veggie Moong Dal Idli

HOW TO MAKE MOONG DAL IDLI:
  1. Make the Batter! Wash and soak moong dal for 3-4 hrs or overnight. Drain the water, add yogurt, chilies and ginger. Then grind it into a smooth paste with very little water.
  2. Add Veggies & Temper! Transfer this mixture to a bowl and add in all your veggies, cilantro, sugar, salt, and citric acid (or lemon juice). In a small pan, heat oil and add in mustard seeds, urad dal, cashews and curry leaves. Once crackling, add this tempering into the moong dal batter. Mix everything well and just before you are ready to steam, add fruit salt (eno) and mix.
  3. Steam! Now, pour the batter in to greased Idli moulds and steam for 15 minutes (5 mins on high flame and 10 mins on medium flame).
  4. Enjoy! Once done, apply ghee on top and serve it with a chutney of your choice. Enjoy!

Veggie Moong Dal Idli

5 from 4 votes
Veggie Moong Dal Idli
Veggie Moong Dal Idli
Prep Time
20 mins
Cook Time
20 mins
 

Moong Dal Idli — For those mornings where you’re looking for a quick, nutritious breakfast, these high fiber protein-rich idlis are just what you need! A super simple, healthy twist to traditional idlis, they pair perfectly with a chutney or podi powder!

Course: Breakfast
Cuisine: Indian
Custom Category: Breakfast, Healthy
Servings: 6
Calories: 268 kcal
Author: Nidhi Bothra
Ingredients
Idli:
  • 2 cups yellow moong dal (petite split yellow lentils)
  • 2 tbsp thick yogurt
  • 2 green chilies
  • 1 inch ginger
  • 1 tsp sugar
  • 1/2 tsp citric acid , or 1 tsp lemon juice
  • 1 tsp fruit salt (eno)
  • 1/4 cup zucchini , grated and squeezed
  • 1/4 cup carrots , grated
  • 2 tbsp cilantro , finely chopped
  • salt , to taste
Tempering:
Instructions
  1. Wash and soak moong dal for 3-4 hrs or overnight. Drain the water, add yogurt, chilies and ginger. Then grind it into a smooth paste with very little water.

  2. Transfer this mixture to a bowl and add in all your veggies, cilantro, sugar, salt, and citric acid (or lemon juice).

  3. In a small pan, heat oil and add in mustard seeds, urad dal, cashews and curry leaves. Once crackling, add this tempering into the moong dal batter.

  4. Mix everything well and just before you are ready to steam, add fruit salt (eno) and mix.

  5. Now, pour the batter in to greased Idli moulds and steam for 15 minutes (5 mins on high flame and 10 mins on medium flame).

  6. Once done, apply ghee on top and serve it with a chutney of your choice. Enjoy!
Recipe Notes
  • You can use any vegetables of your choice.
Nutrition Facts
Veggie Moong Dal Idli
Amount Per Serving
Calories 268 Calories from Fat 27
% Daily Value*
Fat 3g5%
Saturated Fat 1g6%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 1g
Cholesterol 1mg0%
Sodium 63mg3%
Potassium 676mg19%
Carbohydrates 43g14%
Fiber 21g88%
Sugar 3g3%
Protein 18g36%
Vitamin A 977IU20%
Vitamin C 26mg32%
Calcium 57mg6%
Iron 5mg28%
* Percent Daily Values are based on a 2000 calorie diet.

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This entry was posted in: Breakfast, Healthy

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Hello! Welcome to my culinary journey through the vast and flavorful world of vegetarian food.

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