JOWAR MIXED DAL IDLI AND DOSA – Same Batter 6 recipes – No rice added with INSTANT  LAUKI ( GREEN SQUASH ) ZUCCHINI  VEGETABLE SAMBAR. ( Idli , Dosa , Uttapam , Spicy Onion Dosa , Tangy fritters, Paniyaram,  Jowar Idli Upma with vegetables) . SOFT and FLUFFY IDLI’S. ENJOY for any Meal. 

A classic South Indian food Idli is prepared with Lentils, Idli rava or Idli rice is good source of Carbohydrates , Protein and is fermented . In today’s recipe instead of rice I tried with jowar and Lentils . Though it is a South Indian food it is liked by people around the world. Jowar is high in fiber compared to other grains. Jowar is the Indian name for Sorghum a cereal grain native to Africa. It is cultivated in 99 countries in the world. Major production share contributed by the African countries. Second and third Positions are Nigeria and India.

                   Jowar is good for People trying to loose weight . It is high in fiber which lowers the risk of Obesity , Diabetes , Cholesterol and digestive Problems.One cup serving of Jowar contains 12 grams of Dietary fiber which is 43 percent daily allowance of fiber for average adult as recommended by Food and Nutrition Board.  Good source of Iron . You can increase the Iron you absorb from Jowar by eating it with Vitamin C . without adequate Iron you may be more likely to develop anemia. Jowar contains tannin an agent found in the Coating of the seeds in dark Jowar grains which prevents the body from absorbing the Protein , Vitamins and minerals . Remove the seed coating of the Jowar prior to eating or consume only Yellow or white Jowar which contains relatively low quantity of tannin. 

Protein is one of the macro nutrients your body needs to function properly ( along with fat and carbohydrates) . Our body needs 22 different types of amino acids to function properly . 13 are non essential amino acids ( within the body) and 9 are essential amino acids must be obtained from food. These essential amino acids derive the classification of Protein as complete and incomplete .Complete protein comes from both animal based 9 like meat , fish , diary and eggs) and plant based ( Quinoa , buckwheat , hemp and Chia seeds). Nuts , seeds, legumes , grains and vegetables are considered incomplete protein . They need to combine to provide the right balance of essential amino acids like rice and beans, Hummus with whole grain pita etc. Protein in combination make a complete amino acid profile are known as complementary Protein. 

Fermented foods contain good bacteria and offers wide range of Health benefits . Fermented foods improve gut Health and immune system , Synthesize and increase bio availability of nutrients reduces the symptoms of Lactose intolerence and reduces certain types of diseases. Source : HM 

Recipe for 24 Idli’s .

Preparation time( Soaking Lentils ( 3 Hours) , Grinding ( 5 minutes in a regular Blender) and Ferment Overnight .

STEAMING TIME : 12 Minutes



1. Jowar flour – 1 cup

2. Urad dal – 1 cup

3. Channa dal – 1/2 cup

4. Yellow Moong dal – 1/2 cup

5. green Moong dal – 1/2 cup

6. fenu greek seeds – 1/2 tbsp

7. Salt

8. Water for Grinding

9. Oil to grease the Plates

10 . Finely chopped Vegetables 


1. Soak Dals for 3 to 4 Hours. Wash before and after soaking. Grind with Water and Salt . Transfer to a Bowl . Now add Jowar flour and mix with Spoon or Hand without Lumps. Add little water if needed.

2. Ferment Overnight. If not fermented leave for 2 more hours. You can enjoy soft and fluffy idli if batter is fermented properly .

3. Grease Idli Plates with Oil . Pour 2 big spoonfuls batter in each mould .

4. Fill the pressure cooker with water and keep the idli stand inside the Pressure cooker. Cover with lid and Steam for 12 minutes without whistle .

5. After 12 minutes Switch off the stove. Wait for 10 minutes . When Pressure comes down take out Idli plates . Remove idli’s with wet steel Spoon .

                     SERVE with INSTANT VEGETABLE SAMBAR. 




If you like steamed recipes in your every day meal try these  10 Healthy Idli recipes .  You can pack for Kids Lunch Box too . Some recipes are Instant which doesn’t need Soaking and Fermentation . Just mix the Ingredients and Steam . Some Idli recipes need Soaking for 3 hours and 5 minutes Grinding and Fermenting Overnight . So Idli will be soft and fluffy at room temperature . These recipes need 15 minutes Preparation time and Steaming time – 13 minutes. I can say these idli recipes are HEALTHY and Easy to prepare with every day Ingredients from your pantry and no need to stay  in the Kitchen to prepare Breakfast / Kids Lunch Box . Instant Idli can be packed with Home made Pickles like MANGO and MIXED VEGETABLE PICKLE  and Coconut Yogurt Raita and Fermented Idli’s can be packed with Coconut Chutney or  Carrot Chuntey ,or Onion Chutney  or Coconut Yogurt Raita and Instant Vegetable Sambar or add finely chopped VEGETABLES in the BATTER before steaming.

If your Kids trouble to eat their Breakfast try these Recipes ( Self feeding Breakfast)

FERMENTED BATTER : Keep the batter in the Oven overnight  for fermenting. If not fermented try to keep batter at 4 p.m in the evening , so it will ferment perfectly . 

POUR a Big spoonful of  batter in the IDLI MOULDS( Grease the plates with Oil before pouring the batter ) . Fill the pressure cooker with 2 measuring cups water . Place the Idli stand in the  Pressure cooker and cook for 13 minutes without Steamer .  After 13 minutes Switch off the stove and Let the Pressure comes down , then open the lid and take out the Idli’s with the help of a Wet Steel spoon.

1. JOWAR / Bajra MIXED DAL IDLI with INSTANT VEGETABLE SAMBAR . NO RICE ADDED . Useful for those who want to avoid rice in their diet. Ferment the batter to enjoy Soft and Fluffy Idli’s. Soak ( 3 hours) , Grind ( 5 minutes in a regular Blender) and Ferment Overnight .

2 . BLACK CHICKPEAS (KALA CHANA) IDLI . FERMENTED BATTER – SOFT AND FLUFFY IDLI . Pack for Kids Lunch Box with Coconut Raita or with Capsicum Almond Chutney .

Recipe :

3. BARLEY IDLI / DHOKLA ( NO RICE IDLI) with Edamame Beans chutney  . Soft and fluffyIdli’s  and you don’t find any difference from regular Idli’s . Idli 

4. INSTANT CABBAGE IDLI :  Need 3 main Ingredients . Just mix everything and Steam for 13 Minutes. They taste good on their own or Serve or Pack with Homemade Mango Pickle . cabbage Idli 

5. MIXED DAL IDLI with LENTILS and BROWN BASAMTI RICE or DALIYA( CRACKED WHEAT ) or QUINOA .  4 Lentils and Brown Basmati Rice. Soak Dals ( Lentils) for 3 hours and Grind ( It will take 5 minutes for Grinding ) and Ferment Overnight . So you can enjoy soft and Fluffy idli’s . With same Idli’s you can prepare Vegetable Upma by Crumbling Idli’s and adding Vegetables. Pack with Coconut Yogurt raita. 

6. INSTANT CAULIFLOWER IDLI. MIX all the Ingredients and steam for 13 minutes. Doesn’t need any Chutney . They taste good on their own or Pack with Homemade Mixed Vegetable Pickle and Coconut Yogurt(curd) Raita. Easy way to sneak in Beans and Veggies for Kids .

7. URAD DAL IDLI with MIXED NUTS CHUTNEY and COCONUT YOGURT ( CURD) RAITA . Need Soaking , Grinding ( Just 5 minutes ) and Ferment Overnight to enjoy soft and fluffy Idli’s . Serve or Pack with MIXED NUTS CHUTNEY and COCONUT YOGURT RAITA . Perfect Combination for Idli .


Recipe : 

8. INSTANT IDLI WITH INDIAN BROAD BEANS. Easy to hide some Veggies in the form of Idli . Mix everything and prepare Idli’s. Pack with  Home made Mixed vegetable pickle and Coconut Yogurt (Curd) Raita. 

9. STUFFED IDLI prepared with Idli batter with a Surprise stuffing in between . Just pack with Coconut Raita. Perfect combination for Stuffed Idli’s. Soak , Grind and ferment batter Overnight . Prepare the stuffing and Coconut Raita night before and refrigerate. It takes 5 minutes to pour batter in the Idli mould’s and Steam for 13 minutes. Simple and easy recipe which you can prepare in less time and taste good too. 

10. INSTANT WHOLE WHEAT VERMICELLI IDLI with BEANS and VEGETABLES . Except Soaking for 15 minutes. They taste good on their own. Or else pack with Homemade Salsa or Coconut Yogurt(Curd) Raita. vermicelli idli

11. STEAMED DUMPLINGS prepared with different flours and Grated vegetables . No need to rest the dough . After steaming I panfried for Crispy Dumplings . Serve with ketchup.

12. INSTANT OATS POHA IDLI. Pack with Instant Vegetable Sambar .

13. GREEN MOONG DAL IDLI WITH DALIYA(CRACKED WHEAT) OR BROWN BASMATI RICE. WITH INSTANT VEGETABLE SAMBAR. Soak for 3 hours , Grind( 5 minutes) and Ferment overnight . I tried 3 combinations and Shared in the Post .


RECIPE : Kidney 


Green Moong Dal Idli withDaliya ( Cracked wheat) /Brown Basmati rice( Less Grains )and Quinoa too . With  Instant Vegetable Sambar . One go for Breakfast and Dinner . Shared 3 combination of Lentils with Grains to prepare Green Moong Dal Idli with well fermented batter .

 I tried Green Moong Dal idli with both Daliya( Cracked wheat) and Brown Basmati rice and with Less Grains. When we prepare Idli the ratio of Lentils to Grains will be 1 :2 or 3 I tried with equal parts of Lentils and Grains. They turned out Soft and fluffy.Recipe is for 24 Idli’s . When ever I prepare Idli we eat for Breakfast and for Dinner .  Breakfast with Curry Leaf powder and Ghee. The rest for Dinner with Instant Vegetable  Sambar. That is the reson why I like Steamed Idli’s. Less work and we can eat for any meal .  Waiting for Summer to try Steamed Idli’s with Different lentils and Grains. Why to wait for Summer . Idli need well fermented Batter. So we can enjoy Soft and Fluffy Idli’s  . You can enjoy soft and fluffy Idli’s if the batter is fermented properly . My batter is fermenting because of Summer and I leave overnight in the Oven and it will be ready for Breakfast. I like Idli for Breakfast because no need to stay in Kitchen to prepare Breakfast. Just pour batter in Idli moulds and Steam . Grease the plates with Oil before pouring the batter. So they come out Clean and you can wash in Dish washer. Recipe is for 24 Idli’s and I refrigerate the rest  for Dinner. Here is the Simple recipe with 3 Ingredients .

              Fermented foods are foods that have been through a process of lacto fermentation in which natural beneficial bacteria found on the starch and sugar in food creating lactic acid . Lactic acid producing bacteria are common in probiotic supplements which is why traditional fermented foods are also known as probiotic foods . Lactic acid producing bacteria helps acidify the digestive tract creating an environment conducive to the growth of all Healthy bacteria. Source : HM 


1. Green Moong Dal – 1 Cup , Channa Dal – 1/2 cup and Daliya ( Cracked wheat) or Brown Basmati Rice – 1 1/2 cup . Soak for 3 to 4 hours , Grind and Ferment overnight .

2. Green Moong Dal – 1 cup , Urad dal – 1/2 cup and Daliya( Cracked wheat) or Brown Basmati rice – 1 1/2 cup . Soak for 3 to 4 hours , Grind and Ferment overnight .

3. Green Moong Dal – 1 Cup , Yellow Moong Dal – 1/2 Cup and Daliya ( Cracked Wheat) or Brown Basmati rice – 1 1/2 cup . Soak for 3 to 4 Hours , Grind and Ferment Overnight .

Recipe for 24 Idli’s .

Preparation time : 5 Minutes Grinding Steaming time : 13 minutes

           NOTE : While grinding don’t add too much water. Green moong dal doesn’t need much water while grinding.


1. Green whole Moong Dal – 1 cup

2. Channa Dal – 1/2 Cup

3. Daliya – Cracked Wheat – 1 1/2 cup or Brown Basmati rice – 1 1/2 cup

4. Salt

5. Fenu greek seeds- 1/2 tbsp

6. Water for Grinding.


1. Soak Dals and Daliya( Cracked wheat ) for 4 to 5 Hours. Wash before and after Soaking.

2. Grind in the evening with Salt and very less water .

3. Ferment Overnight .

                  Fermented Batter: 

4. Grease Idli moulds or Plates with Oil . Fill  3 cups of Water in Pressure cooker.

5. Pour big spoonful of Batter in each mould .

6. Pressure cook without Steamer for 13 minutes.

6. After 13 minutes Switch off the stove .

7. Wait for 10 Minutes and remove the Idli stand from Pressure cooker.

8. Remove Idli’s from the Plates with a wet steel Spoon . Serve with Chutney or Curry leaf powder or with Yogurt raita or Instant Vegetable Sambar. 


1. Roast 1 tbsp Cumin seeds , 1 tbsp Coriander seeds, Black peppercons, Fenugreek and Mustard seeds – 1/4 th tbsp and 2 Red chillies . Cool the Spices and grind with 2 tbsp Dry coconut , Marble size Tamarind, 4 Cloves Garlic and Small piece of ginger into a Fine Powder . Add Chopped tomatoes ( 3 ) , 2 tbsp Brown Sugar , Salt and Turmeric – 1/4 th tbsp  with One cup Water.

2. Add 1/2 Cup Cooked Dal ( Toor Dal and Channa Dal) and Grind . Transfer to a Cooking Pot. Add One more glass water. Note : If you don’t have time to Cook Dal add 2 tbsp Chickpea flour and 2 tbsp Rice flour and Grind the Masala .

3. VEGETABLES : Add Chopped Green Squash ( One Big , Peeled and Diced)  , Chopped Carrots ( 15) , Potato – 4 ( Cubed) and Drum stick , Chopped Onion – 1 Medium( thinly sliced ) .

4. Bring to boil . Check for Salt and Spices and adjust accordingly . Add Curry Leaves and Chopped coriander.

5. Heat 2 tbsp Oil and Splutter Mustard seeds , Cumin seeds – 1/2 tbsp each , Black Split Urad dal – 2 tbsp , Red chillies – 4 Broken and a Pinch of Asfotedia( Hing) . Add the seasoning to  Vegetable Sambar.

                          Add 1/2 to 1 tbsp Ghee .


Mixed Dal Idli with Brown Basmati rice or Daliya or Quinoa and Vegetable Upma with Mixed Dal Idli. – Kids Lunch Box

 Mixed Dal Dosa is a very very Old recipe of Mine( 10 Years) . I came up with recipe when my Kids are small . I mixed different DALS and  prepare Dosa or  Small Uttapam ‘s for BREAKFAST , so my Kids can self feed and sometimes it comes in handy for Lunch/Dinner when I don’t have time to Cook Vegetables. Later I tried with Cracked Wheat( Daliya) Mixed Dal Dosa with Daliya and Mixed Dal Dosa with Quinoa. With the same batter I even prepare Idli . I keep postponing to post Mixed Dal Idli . . This time I took Pictures to share the recipe.  I ferment the batter , so Idli’s are Soft and Fluffy without adding ENO or Baking soda . Recipe is for 24 medium Idli’s. First day we had with Vegetable sambar. I cooked extra to prepare Vegetable Idli Upma  for Kids Lunch Box. It taste like Lime Rice. We like eating Lime rice with Yogurt. So I packed with Yogurt.

Protein is one of the 3 macro nutrients your body needs to function properly( along with fats and Carbohydrates). Our body needs 22 different types of amino acids to function properly . 13 are non essential amino acids( within the body) and 9 are essential amino acids must be obtained from food. These essential amino acids derive the classification of Protein as either Complete or Incomplete. 

Complete protein comes from both animal based (like meat , fish , diary and eggs) and plant based ( Quinoa , Buck wheat , Hemp and Chia seeds) . Nuts and seeds , Legumes , Grains and Vegetables are considered incomplete Protein. They need to combine to provide the right balance of essential amino acids like Rice and Beans , Hummus with Whole grain pita etc.Protein in Combination make a Complete amino acid profile are known as Complementary Protein . 

                       This is HEALTHY Vegetable Upma  that you can eat for any Meal ( Breakfast, Lunch , Dinner)  with Yogurt( Curd). 

Here is the Mixed Dal Idli recipe with 5 Ingredients. Soak for 4 hours, Grind ( it will take 5 Minutes) and ferment Overnight . Enjoy these Soft and fluffy Idli’s with coconut Chutney or Vegetable Sambar . Left over Idli’s transform into a Tasty Lunch Box recipe.

              If you like Mango rice or Lemon rice , try this HEALTHY VERSION prepared with LENTILS .

             Pack Vegetable Idli  Upma prepared with Mixed Dal Idli for Kids Lunch Box with Yogurt( Curd) . My kids liked the combination of Veggies with little sour taste from Lime or Raw mango  , Soft bite of Crumbled Idli and little crunch from  Peanuts and Cashews.


Recipe for 24 Medium Idli’s :

1. Brown Basmati Rice or Daliya or quinoa – 1 Cup

2. Urad dal – 1/2 Cup

3. Green Moong Dal – 1/4 th Cup

4. Yellow Moong Dal – 1/4 th Cup

5. Channa Dal – 1/4 th cup

6. Fenugreek seeds- 1/2 tbsp

Soak Dals and Rice or Daliya or Quinoa with Methi seeds Overnight or 3 to 4 Hours.

Grind with sufficient Water in a regular BLENDER and Ferment Overnight  from 6 P.m to 6 A.m . If didn’t ferment keep for 2 more hours. You can enjoy soft idli’s with well fermented batter .

METHOD for Preparing Idli :

1. Grease Idli plates with little Oil . Take big spoonful of Batter and pour in each mould. 2. Pressure cook without  Whistle for 12 to 13 minutes .

3. When Pressure Comes down remove Idli Plates form Pressure cooker.

4. Remove Idli with Wet steel Spoon .

5. Serve SOFT and Fluffy IDLI’S with Coconut Chutney or Vegetable Sambar.


1. Mixed Vegetable Idli’s – 8 ( Crumbled)

2. Vegetables – Finely chopped ( Carrots, Peas, Green Beans , Onions) – 2 Cups

3. Sprouts –  1/2 Cup(Optional) or Cooked Green Peas 

4. Juice of Lime – 1 /2 or accordingly or Grated Raw mango

5. Curry Leaves and Finely chopped Coriander Leaves

6. Roasted Peanuts and Cashews – Handful each

7. Oil – 2 to 3 tbsp

8. Seasoning –  Channa Dal – 2 tbsp ,Black split Urad dal – 1 tbsp , Cumin seeds and Mustard seeds- 1 tbsp , Broken Red chillies.

9. Salt and Turmeric – 1/4 th tbsp

10 .Sambar Powder – 1/2 tbsp , Chopped Green chillies – 2  and Chopped Ginger – 1 tbsp

METHOD for Preparing Vegetable Upma with Mixed dal Idli :

1. Heat Oil and add Channa Dal followed by Mustard seeds, Black Split Urad dal , Cumin seeds and Red chillies.

2. Add Onions, Curry Leaves and finely chopped Vegetables . season with salt and Turmeric.

3. Once Vegetables are soft Switch off the Stove and add Crumbled Idli , Chopped Coriander , Sambar Powder , Chopped Green chillies , Chopped Ginger, Roasted Peanuts and Cashews.

4. Squeeze Juice of Lime . Mix gently .

5. Check for Salt and Spices and add accordingly .


Cauliflower Idli – imageSteamed and Instant

 Preparing Breakfast and Lunch Box should not be tedious and Stressful . I always keep on trying new recipes with Pantry staples , not complicated , approved by Kids and can whip up a meal quickly . Happy to see their faces light up when ever I serve a new Breakfast or Pack for Lunch Box .Cauliflower Idli  is a Simple and easy Breakfast recipe or  for Kids Lunch Box,  prepared with 5 Main Ingredients. These Idli’s  taste good at room temperature. Kids have different preferences; Some like soft foods others like Crispy One’s . After you steam the Idli’s ,you can pan fry with little Oil (if your kids like Crispy Idli’s) .  I added a good amount of Cauliflower for nutrition and taste.

                 I will be One Happy Mommy if Kids eat BREAKFAST without fuss and bring their LUNCH BOX empty and like to  try more and more Breakfast and Lunch box recipes . It will be a motivation for all moms right when kids bring empty Lunch Box.  Last week we bought a  Cauliflower from the Farmer’s market which has very Big florets . Instead of using this in curries, I thought I will try something new for Breakfast and Kids Lunch Box. I Chopped 2 Big Cauliflower florets ( 2 Measuring Cups) finely and Mixed with FLOUR , OATS and Beans for Protein .

                 Add some Spices like Mild Green Chillies and Chopped Ginger . Green Chillies and Ginger works good for Steamed Idli’s . Y ou can use a Mortar and Pestle for rough chop if your Kids don’t  like the Bite of Green chillies and Ginger . But make sure you add Green Chillies , Ginger and Cumin seeds  . They bring out flavor in Idli’s when Steamed.  I always keep Cooked Beans in refrigerator so it will come in handy for me  to add to any recipes. Sharing some Cooking tips which help you to prepare Breakfast/ Lunch Box  in less time.


1. Mix Rice flour and Oats with Cumin seeds and salt . Store in a Box. 

2. Wash cauliflower florets and Finely chop and store in refrigerator . 

3. Cook Beans and refrigerate . Chop Green chillies and Ginger with little salt in Mortar and Pestle and refrigerate.

4. Prepare Spinach rasam day before and refrigerate and bring to Boil in the Morning .  

5. Prepare Onion and Cucumber Pickle and refrigerate . This Pickle stays good for a week and comes in Handy to Pack for Kids Lunch Box  and goes well with Steamed Cauliflower Idli’s .  

 KIDS LUNCH BOX IDEA : imageServed with Spinach Rasam and Pickled Onion and Cucumber . Packed both steamed and Pan fried .

Recipe for 12 Steamed Idli’s and 5 Pan fried with 1/2 tbsp Oil .

Preparation time :  10 to 15 minutes Steaming time : 13 minutes

INGREDIENTS : image1. Rice flour – 1 Measuring Cup ( store bought)

2 . Oats – 1/2 Cup

3. Cooked Yellow Peas or frozen peas or CORN  – 1 Measuring Cup ( Mash Partially not total) . I used cooked Yellow peas .

4. Cauliflower florets – 2 Big ( Finely Chopped) 0r 2 Measuring Cups finely Chopped or Grated . You can add Vegetables of your choice like grated Carrots, chopped Green Beans and Corn 

Use this chopper to chop cauliflower and carrots . You can steam , Pan fry or in Paniyaram Pan .

5. Green Chillies – 2 Chopped ( Mild Spicy ) or Green chilli Paste 

6. Ginger – Small Piece ( Chopped)

7. Cumin seeds – 1 tbsp

8. Salt

9. Water – One Measuring Cup

10 . Oil – 2 tbsp to mix in flour and 1/2 tbsp to Grease Idli Plates .


1. Mix rice flour, Oats , Partially mashed Yellow Peas , Finely Chopped Cauliflower , Salt , cumin seeds, Salt , Finely Chopped Green chillies, Ginger by adding Warm water slowly . The dough should lookimage like as shown in the Picture to shape the balls .

2. Grease Idli Plates with Oil . Place a Lemon size ball on each Idli Plateimage and Press with your Wet fingers. Make a hole in the middle so it will be cooked evenly.

3. Fill the Pressure cooker with 2 Measuring Cups water . img_2387Place the Idli plates and Steam for 13 Minutes without Pressure on High Heat .

4. When Pressure comes down ( Say after 10 minutes) remove the Idli Plates from Pressure Cooker . Remove Idli’s with wet Steel spoon .

5. SERVE with SPINACH RASAM and Pickled Onion and Cucumber .

NOTE :image

They taste good without any dip or Chutney . PANFRIED : I have some dough left over so i pan fried with 1/2 tbsp Oil uncovered . It took 5 minutes to Pan fry and cooked Perfectly . They are Crispy and tasty.


img_2389Instant Cabbage Idli with 3 main Ingredients . Taste good without any dip or Chutney or Serve with Mango pickle .

Every morning I normally start with a South Indian Breakfast like Idli , Dosa or  Uttapam . We like Idli for any meal which is steamed and filling up to next meal. No need to munch on Snacks in between . Sometimes I like to try Instant Idli with different flours and vegetables . That’s how I came up with this Instant Cabbage idli with 3 Main ingredients ( Rice flour , Yellow Moong Dal and Cabbage) and Spices . I like the taste of rice when steamed which is sweet and chewy .

              Moong dal is perfect for 13 minutes steaming when Soaked and Cabbage for fiber with 25 Calories per cup and rich in anti oxidants and essential vitamins. According to American Diabetes Association Cabbage falls under the Category ” Non Starchy Vegetables and is low in GI” .  I added Green chillies and GINGER which aids in digestion and for little Spice and flavor .You can use BROWN RICE FLOUR instead  of White rice flour .

                            For Diabetics when they eat food low in GI their  Sugar levels stay lower. Carbohydrates are the main energy source  and first source of energy  and a nutrient our body needs . Moong Dal is native to India. In India Dal is the word for lentils and also known as Split Mung Beans .They are high in fiber , filling food and help control hunger. Cabbage belongs to Cruciferous vegetable group . It contains Phyto chemicals called indoles which gives cabbage that strong taste but protects us from diseases. This recipe doesn’t need SOAKING and GRINDING  and need 10 minutes Prepration time and 13 minutes Steaming time. Doesn’t need any DIP or CHUTNEY but taste good when Served with MANGO PICKLE . If you want to serve for LUNCH / DINNER , Serve with SALAD and YOGURT or MILK . Source : HM

NOTE : I added 3  cups ( MEASURING CUP ) finely chopped Cabbage which is sufficient with rest of the Ingredients and binds it all together.

Recipe for 12 medium Idli’s .

Preparation time : 10 Minutes and Steaming time : 13 minutes .


1. Rice flour – 1 Cup ( Measuring cup ) Store bought Rice flour

2. Yellow Moong Dal – 1/2 cup( Measuring Cup)  

3. Finely Chopped Cabbage – 3 Cups ( Measuring Cups) 

4. Cumin seeds – 1 tbsp.

5. Oil – 2 tbsp. and 1/2 tbsp. for greasing Idli Plates .

6. Green Chillies – 2 to 3 ( Mild spicy , Chopped) or Green chilli paste

7. Ginger – 3 tbsp. ( Chopped) or Grated ginger .

8.Water – 1/2 Cup or 4 Ounces

METHOD : f68de1b5-44a7-44aa-9258-01761e07ffd7

1. Soak Yellow Moong Dal for 30 minutes . Wash before and after Soaking.

2. Mix Rice flour , Soaked Moong Dal , Chopped Cabbage , Cumin seeds, Salt , 2 tbsp. Oil , Chopped green Chillies or Green chilli paste , grated ginger with Sufficient Water . The dough should look as shown in the Picture. I used store Bought RICE FLOUR . img_0228

3. Grease Idli Plates with Oil .

4. Divide the dough into 12 equal portions . Grease your hands with little Oil and shape them into balls .

5. Place the balls on the Idli  Mould’s img_2386and flatten them . Make a hole in the middle so they will be cooked evenly

. 6. Fill the pressure cooker with Water and place the Idli plates img_2387in the Pressure cooker . Close the lid and steam for 13 minutes on High flame without Pressure .

7. After 13 minutes Switch off the stove and wait for 10 minutes .

8. After 10 minutes remove the lid of Pressure Cooker . Remove the Idli’s with the help of wet Spoon .

SERVEimg_2388 them with MANGO PICKLE .