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!
HOW TO MAKE MOONG DAL IDLI:
- 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.
- 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.
- 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).
- Enjoy! Once done, apply ghee on top and serve it with a chutney of your choice. Enjoy!
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!
- 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
- 2 tsp oil
- 6-7 curry leaves
- 1 tsp mustard seeds
- 1 tsp split urad dal (black gram lentils)
- 6-7 cashews , broken (optional)
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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.
-
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.
-
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).
-
Once done, apply ghee on top and serve it with a chutney of your choice. Enjoy!
- You can use any vegetables of your choice.
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Wonderful recipe 💖
Thank you so much. Hope you enjoy making it!!💕
Simply fantabulus 👌👌
Phenomenal 👌👌
Thanks a lot!!💕
Wonderful recipe
Thank you so much!!
I tried it came out good
Glad that you liked it. Thanks for trying!!💕
how to make hole in center.
Hi Anju, you have to use a idli mould with a dent in the center for that. If you don’t have that, just use a regular idli mould.
hello, very nice and simple recipe… thanku
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Hello! If I wanted to pre make these how long will they keep for? How would I re heat them? Thankyou
They will stay good for up to a day in the fridge. Just wrap them in a wet bounty and microwave for 30-45 seconds.