Written by: Mantasha
Soak moong dal overnight, blend into a smooth batter with spices. Cook on a griddle like pancakes, adding chopped vegetables if desired.
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Grind soaked moong dal into a batter and mix with rice flour. Pour into idli molds and steam until fluffy and cooked through.
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Prepare a batter by blending soaked moong dal and rice. Spread thinly on a hot pan, cook until crispy, and serve with chutney.
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Cook a mixture of moong dal and rice with spices and chopped vegetables. Simmer until everything is soft and the consistency is creamy.
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Combine fresh moong dal sprouts with chopped tomatoes, cucumbers, onions, and a squeeze of lemon. Season with salt and spices for a fresh salad.
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Roast moong dal and mix with semolina, then add vegetables and spices. Cook until the mixture is well-combined and the semolina is tender.
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Mix moong dal flour with spices, yogurt, and finely chopped vegetables. Cook on a griddle until golden brown and serve hot.
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