Moong dal is a powerhouse of protein combined with bay and coriander leaves rich in calcium and antioxidants make it an excellent morning breakfast.



For Idli

  • 2 bowls yellow split moong dal soak it for two hours 
  • 2 tbsp vegan curd 
  • 2 medium-sized carrots grated
  • 1 teaspoon baking soda
  • 2 pinch of hing
  • 1 bowl coriander leaves

For chutney grind all the Ingredients

  • Half shell coconut grated
  • Three green chilies
  • 7 pods of garlic 
  • 1 small onion 
  • Small piece of ginger 
  • 7,8 stems of curry-leaves & coriander leaves 
  • Salt according to taste


    1. For tempering heat 2 tablespoon oil in a small pan.
    2. Add 1 teaspoon full mustard seed let it crackle low flame.
    3. Then add two stems of curry-leaves leaves and keep aside.
    4. Grind the soaked moong dal with the vegan curd adding water slowly into an idli batter nor thin or thick. 
    5. Pour grinded moong dal into a bowl add, coriander leaves, salt, grated carrots, and mix thoroughly ,add baking soda in the end and mix just before you are pouring it into the idli moulds.
    6. Steam for 15,20 minutes or until cooked. Do the same for the rest of the dough following the same procedure.






    Eat it hot & steamy and serve it along with the green chutney.



    Vikyath is a budding vegan chef , currently pursuing his Hotel management in Culinary arts from the prestigious Manipal University. His love for animals and cruelty towards them turned him vegan.

    Share This