A Twist to the Idli

Moong Dal Idli


Moong dal :150 gms, Grated carrot : 3 tbsp- 45 gms, Grated cabbage : 3 tbsp- 45 gms, Ginger garlic paste : 20 gms, Besan (gram flour) : 30 gms, Curd : 50 gms, Salt : According to taste, Oil : For greasing


  • Roast the moong dal in a non–stick pan till all the raw smell disappears. Cool and soak in water over night. 
  • Drain and discard the water, grind the dal and make a thick paste using little water, if required. 
  • Add the carrot, cabbage, ginger-garlic paste, besan, mix well. 
  • Add a little curd and leave the mixture for 2 hours. 
  • Add salt according to taste. 
  • Pour the mixture into greased idli moulds and steam them for 10-12 minutes till they are done. 
  • Serve with chutney or sambhar.

Approx. – Calories = 650 kcal, Protein = 38 gm.