Moong Dal Muffins

Presenting a health-packed, protein-rich muffins which will be liked by every age group- from small kids to adults!! This is completely my innovation which turned to be a big success at home❤

This idea struck me when I wanted to make something different, healthy and light for dinner. My husband likes moong dal. Last week, I made pesarattu( moong dal dosa) twice. So something different to it- there came “Moong dal Muffins”!! I soaked them in water immediately.

I mentioned before that it will be liked by every age group. Yes!! in my house, we all liked it – from my husband to my daughter, Adina.

Infact my daughter asked me to make it again and pack it for next day lunch too. I soaked moong dal again for 4 to 5 hours and ended up making it again😊

I have added oats to moong dal to give thickness to the batter. These muffins are made with fresh moong dal batter. I made two types of batter- coarse( for dinner) and smooth ( for school).

The one which was coarse gave smooth, crunchy muffins. In every bite, you would feel moong dal which tasted delicious. The batter which was soft gave soft, smooth, fluffy muffins and it lasted soft for long time. Infact at the time Iam writing this post, it’s still soft.

My daughter asked if there are some muffins left out for evening snack too. Note – she is not a moong dal lover😊 So this is a must try recipe❤

Baking soda added with yogurt/curd makes the dense batter to rise well. They both work well together. So I have used this combination here.

If you don’t have baking oven, then don’t worry!! This can be made as idli’s too!! They tasted so good when they were hot. Infact I ate idli first.

These moong dal muffins tastes good themselves. Any variety of chutney can be used as a sidedish too. This is a go-green, go-healthy recipe!!

Let us jump into the recipe now😊

INGREDIENTS

1 cup= 200 ml.

Moong dal- 1 and a half cup
Oats- 1/2 cup
Onion- 1 medium sized ( finely chopped)
Yogurt/ curd- 4 tbsp
Green chilli- 2 to 3
Ginger- 1 inch
Cumin seeds- 1 tsp
Asafoedita powder- 1/4th tsp
Baking soda- 1 tsp
Mustard seeds- 1/2 tsp
Curry leaves- 8 ( chopped)
Salt- as needed
Coriander leaves- 2 tbsp.

PROCEDURE

Clean well and soak moong dal from 4 to 5 hours. Preheat the oven to 180 degrees for 10 to 15 minutes.

Drain the water out and move it to a mixer jar or blender.

Add oats, green chilli, ginger, asafoedita powder, cumin seeds, baking soda, salt, coriander leaves and yogurt/curd to it.

Add water little by little as needed and grind it. The muffin batter should be slightly thick. I added 300 to 330 ml. of water. First day, I grinded to coarse batter. You can grind it to soft, smooth batter too. The remaining process of making is same for both the batter consistency.

Muffin batter is ready. This picture belongs to the coarse batter.

Fill it to three-fourth in each muffin cup.

Keep it in a preheated oven and heat it for 20 to 25 minutes at 180 degree celsius. You will know the muffin is ready when the top surface of the muffin turn crisp . Insert a toothpick in the center to know if it is cooked.

I greased the idli mould with oil and poured some batter in it.

Keep it in a idli cooker or idli pot and cook it for 20 minutes in medium flame. Do not put whistle if using cooker.

Once out from oven. Completely cooked. Remove it from mould after 5 minutes. Keep the muffin in a cooling rack.

These are the muffins I got from smooth batter.

Add 2 tbsp of oil in a pan. Once oil is hot, add mustard seeds. Once mustard seeds start to splutter, add curry leaves. Remove from flame.

Pour it over the prepared muffin and idli.

TIPS

Carrots, green peas, sweet corn can also be used to make it as vegetable moong dal muffins.
Baking time varies from oven to oven.
Spice up the muffin as per your taste.
Remember moong dal muffins are made with fresh batter and the batter is slightly thick in consistency.
Store the muffins in an airtight container for later use.

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