Moong dal nasta | moong dal snacks | moongdal aur chawal ka nashta

Moongdal idli

It is a healthy breakfast recipe made with green moong dal, rice, and regular spices. It is a nutritious meal for early morning breakfast or perhaps as a snack for kids as it supplies all the required nutrients. You can enjoy steam nasta with oil and achari masala or I toss it into special tadka which makes it more flavorful and tasty. It is very easy to prepare, so do try this!

The key to making perfect moong dal nasta at home are
  • Firstly, I made nasta with green moong dal and rice, you can use other lentils like chana dal and urad dal instead of it. also, the dal and rice ratio should be equal.
  • Nasta batter has to be a thick and pouring consistency hence add water in small batches while grounding the soaked moong dal and rice.
  • Take deep vessel for making nasta, so steam pressure will generate and nasta cook properly.
  • Steam nasta on high-medium flame. do not steam it on low flame.
  • Lastly, moong dal nasta tastes great when served hot.
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Recipe video

Moongdal idli

Recipe card for moongdal snack

Nehas Cook Book
Prep Time 10 mins
Cook Time 15 mins
Soaking time 4 hrs
Total Time 4 hrs 25 mins
Course Snacks
Cuisine Indian
Servings 3 servings

Ingredients
  

For moong dal nasta

  • ½ cup green moong dal
  • ½ cup small grain rice
  • 4-5 green chilli
  • 1 inch ginger
  • 4-5 garlic cloves
  • 1 tsp cumin seeds
  • ½ tsp ajwain
  • Pinch of hing
  • ½ cup coriander leaves
  • 2-3 tbsp water or as required
  • Salt to taste
  • ½ tsp black pepper powder
  • 1 tsp sugar
  • 1 tsp lemon juice
  • 1 tsp oil
  • 1/8 or pinch of baking soda
  • Water for steaming

For tempering

  • 2 tbsp oil
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 1 tbsp sesame seeds
  • 2 chopped green chilli
  • Some curry leaves
  • Pinch of hing
  • Some coriander leaves

Instructions
 

  • Wash and soak green moong dal and rice in slightly hot water for 3-4 hrs.
  • Remove water and add the mixture into grinding jar. Then add green chili, ginger, garlic, cumin seeds, ajwain, hing, coriander leaves, and 2-3 tbsp water.
  • Grind it into a smooth and thick paste.
  • Now, whisk the batter for 5 minutes till it becomes light and fluffy.
  • Then add salt, black pepper, sugar, lemon juice, and oil. Mix well.
  • Now add baking soda and some water. mix well.
  • Then in a deep bottom vessel (big patili) add 3 cups of water and bring to a boil.
  • When water comes to a boil, place a greased plate on it and add batter with a spoon. (refer to video)
  • Cover and steam nasta on high flame.
  • It should take 7minutes to properly steam. Check with the knife, if it comes out clean then it is properly cooked.
  • Allow it to cool for a while. You can enjoy steam nasta peanut oil and achar masala on it.
  • Or for tadka, in a pan add oil, mustard seeds, cumin seeds, sesame seeds, chopped green chili, curry leaves, and a pinch of hing. Sauté it.
  • Then add steamed nasta and mix well.
  • Garnish with coriander leaves and serve.

Notes

  • do not add more water while grinding the batter.
  • grind batter into a thick and smooth paste.
  • whisk batter for 5 minutes in one direction, so air particles incorporate into it and it becomes light and fluffy.
  • The consistency of the batter should be thick.
  • baking soda gives fluffiness to nasta.
  • boil water into a deep vessel, so the pressure will generate to steam nasta.
  • steam nasta on high-medium flame. Do not steam it on low flame

 

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