Sprouted Moong Dal Idli is a low Carb Indian Vegetarian Recipe that will help those aiming to control their Carb intake as well as Diabetics.
For the last day of Low Carb Diet, I decided to go the Indian way! Nothing can beat an idli. And if you can have idlis, nothing like it. Of course, being on a diet, one feels one is deprived of everything unless one is satisfied with what is consumed.
So, after two days of vegetables with paneer and moong dal patties to spice up the life, I decided to make these idlis. It’s made with sprouted moong dal, which is very low in carb in sprouted raw form. Even otherwise too, moong dal is prescribed for Low carb diet as in Diabetic diet.
Urad dal again is very healthy. I was apprehensive if these hold their shape, so added a pinch of soda just before steaming. Next time I might try without adding it. And yes, spice it more with chilies or stuffed versions.
One main factor one has to remember when on a diet is that, everything works for a while. So it’s always better to change after a short period. If weight loss is the objective, then regular exercise is a must, added to a healthy diet. From what I have researched and what I hear from Daddy, I know Diabetic Diet is very much suitable for weight reduction.
So I wanted to make sure I included something of those and making it low carb at the same time.
I hope you enjoyed reading these posts as much as I have enjoyed working on these.
Step by Step Pictures for making Sprouted Moong Dal Idli
Check this Godhumai Idli if you are looking for another instant idli.
Sprouted Moong Dal Idli
- 200 gms Moong Dal
- 100 gms Urad Dal
- 1/2 tsp Fenugreek Seeds / Methi Seeds
- 1 tsp Salt
- A Pinch Baking Soda
How to make Sprouted Moong Dal Idli
Making of Moong Sprouts
- Wash and soak the moong dal overnight. Next day, drain the water and tie the moong dal in a muslin cloth. Keep it out for 8 hrs, end of the time you will see the sprouts. If you making the idlies, use right away, else it can be refrigerated.
Making the Idlis
- Meanwhile, soak the urad dal along with Methi Seeds for 2 hrs. After 2 hrs, grind the sprouted moong dal to a smooth paste. Drain the urad dal and grind to a smooth paste separately. Mix together and add salt. Keep it covered and let it ferment for 2 hrs.
- When ready to post, grease the idli molds, and steam as you regularly do.
- Serve with spicy chutney.
Suma Gandlur says
Those are healthy idlis, Valli and they have turned out pretty good.
Nisha Sundar says
Thats a good choice Valli. Love this idea.
Priya Suresh says
Sprouts makes these steamed cakes more nutritious and healthy, one of my favourite breakfast, loved this series, all your three dishes for low carb diet just rocks.
Suja Ram says
Wow..That is one easy and very healthy recipe. Idlis have come out so well Valli. Tempting to try soon.
vaishali sabnani says
These idlis look fantastic. .and so healthy. The udad daal will hold but somehow I feel that little soda or Eno is important. .without that they might not be as fluffy. So don't skip next time 🙂
Idlis looks so yummy.. I haven't tried like this.. Sure will try this soon., very unique and interesting recipe..
Vijayalakshmi Dharmaraj says
Very healthy and guilt free idli... Filling too...
Angie Schneider says
They sound and look healthy and delicious!
Varadas Kitchen says
Very different idlis, love the addition of sprouted mung. Looks so nice and fluffy.
Healthy idlis. I have also tried them, however I didn't sprout them. They look delicious!
Pavani N says
Idlis without rice is completely new to me. Sprouted moong sounds like a very healthy and tasty substitution. Idlis look fluffy and delicious.
Harini-Jaya R says
Moong sprouts in idlis is a wonderful idea. They look fluffy as well!
Padmajha PJ says
This sounds so good and healthy. Like Vaishali said, don't skip the Eno / soda.
Suddha Satta Ray says
This is exactly what I was looking for. A veggie Low Carb option.
I have been "low carbing" for some while now, but was restricted to mostly meats and cream based recipes.
Just a quick question - is Urad dal okay to have in a low carb regime?
Suddha Satta Ray As far as I have read Urad dal is okay for a low carb. I still suggest you consult a dietitian to be sure.
Love this recipe, when do we use the methi seeds?
Aakanksha Gupta says
Can the batter be used later or do we have to use it fresh?
Hi since this is more of an instant batter, its always better to use right away. Else there are chances of the batter getting fermented and turning sour. You can try freezing the batter, which I haven't tried.
Aakanksha Gupta says
Thank you Srivalli. I probably messed up at one step or more cos the idlis didn't form - at all:( Will try again.
That's really sad. Hope you didn't add too much of water. Please do try again. This is one of our frequently made ones. I will be happy if it works out for you.
So its whole green mung? Right? Not the yellow moong dal
Yes I have used sprouted whole moong dal in this
Interesting. Can this batter be used to make dosa?
Vij, the dosa will turn out as Pesarattu, little on the thicker side so that it can be easily removed from the tawa.
Thank you. I will give it a try!
I tried this recipe today and the idlies were amazing. With coconut chutney and sambhar, I could hardly tell the difference that these weren't rice idlies. Thank you so much! Life with gestational diabetes has been hard but this recipe totally made my day 🙂
Oh and btw, I did not even leave the batter for fermentation. Went straight from grinding mixing to pressure cooking and they were still awesome!
It sure looks delicious. Can we make the better and store it in the fridge?
Thanks for dropping by Anna. I haven't personally tried storing it. As with all fermented ingredients, it does tend to lose its aroma. However, you can try with a small quantity and check.