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😊
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.
- 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.