Protein-Packed Green Moong & Kala Chana Idli
Course: Breakfast, Dals, Lentil, veganCuisine: IndianDifficulty: Easy15servings
Prep time 16
30
minutesCooking time
16
minutesThese Protein-Packed Green Moong & Kala Chana Idlis are a healthy and nutritious twist on traditional idlis. Made with soaked green moong dal and kala chana, they are soft, fluffy, naturally gluten-free, and rich in plant-based protein. Perfect for breakfast, snacks, or a light meal, these idlis are steamed to perfection and finished with a flavorful tempering of mustard seeds, curry leaves, and red chilies.
Ingredients
For the Idli Batter
½ cup kala chana (black chickpeas), soaked overnight
1 cup green moong dal, soaked overnight
½ onion, roughly chopped
3 green chilies
3 cloves garlic
1 tsp salt, or to taste
1 packet Eno fruit salt
For the Tempering
1 tbsp oil
½ tsp mustard seeds
3 dried red chilies
8–10 curry leaves
A pinch of hing (asafoetida)
Directions
- Drain the soaked kala chana and green moong dal.
- Add the kala chana, moong dal, onion, green chilies, garlic, and salt to a blender.
- Drain the soaked kala chana and green moong dal.
- Add the kala chana, moong dal, onion, green chilies, garlic, and salt to a blender.
- Grind into a smooth batter, adding a little water if needed.
- Transfer the batter to a bowl and mix in the Eno fruit salt just before steaming. Stir gently.
- Grease the idli molds with a little oil.
- Pour the batter into the idli molds.
- Place the molds in a preheated steamer and steam for 12–15 minutes, or until a toothpick inserted comes out clean.
- Allow the idlis to cool slightly before removing them from the molds.
- Tempering
- Heat oil in a small pan.
- Add mustard seeds and let them splutter.
- Add dried red chilies, curry leaves, and hing.
- Sauté for a few seconds.
- Pour the tempering over the warm idlis and serve.
- Serving Suggestions
- Serve hot with coconut chutney, mint chutney, tomato chutney, or sambar.
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