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!
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:
- 2 tsp oil
- 6-7 curry leaves
- 1 tsp mustard seeds
- 1 tsp split urad dal (black gram lentils)
- 6-7 cashews , broken (optional)
Instructions
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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.
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Transfer this mixture to a bowl and add in all your veggies, cilantro, sugar, salt, and citric acid (or lemon juice).
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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.
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Mix everything well and just before you are ready to steam, add fruit salt (eno) and mix.
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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).
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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.