Moong dal Idli is an interesting combination of health and taste. Here by using moong dal instead of conventional rice or rava, we have stepped up the protein content of the recipe. Proteins keep the stomach full for a longer time. So if taken for breakfast it will prevent us from eating anything till lunch and thus reduce our total caloric intake for the day.
Prep time : 10 mins
Cooking time : 15 mins
Recommended portion Size : 2 idlis
|Moong dal||1 cup- 200g|
|Coriander Leaves, finely chopped||1 tbsp|
|Green peas, boiled||2 tbsp|
|Baking soda||¾ tsp|
|Mustard seeds||½ tsp|
|Ginger , chopped||½ inch|
|Green chilli, chopped||1n|
|Curry leaves, roughly chopped||few|
|Cashews, chopped||1 tbsp|
Wash and soak moong dal for at least 3 hours
After 3 hours, drain water from the dal and grind it to smooth batter. Add water little by little till you get a thick batter like Idli batter.
Heat the oil in a pan. Add mustard seeds and allow it to sputter. Then add chopped ginger, green chili, curry leaves, cashews and fry till cashews turn light golden color
Did you know?
Three different types of mustard- Black mustard is the most pungent, white mustard is the most mild and brown mustard is dark yellow and has a very pungent taste.
Add this tempering to the ground Moong Dal Batter.
Then, add the boiled green peas, chopped coriander leaves and salt to the batter.
Give the batter a good stir.
Just before making idlis add the baking soda. Grease idli plates and pour little batter in each mould.
Steam for 10 minutes or till they are done.
Serve the moong idlis with pudina or peanut chutney.
Nutritive value/ serve
|( kcal)||(G)||(G)||(G)||(mg)||Fibre, g|
For Hyperlipidemia (high fiber recipes)
1) Moong toast
2) Sprout n corn salad
3) Palak Saag with Tofu