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Mung Bean Sprouts Idli

   Idli is nothing but the batter post steam bath!

 Idli is one such South Indian breakfast that is prepared by fermenting ground rice and urad dal batter. This batter is steamed and served with an assortment of chutneys and sambhar. While on a keto diet, I realized that I was craving for Idlies and searched the internet to find no such recipe that was keto friendly. I did stumble upon few recipes which had either paneer or used baking soda to make the idlies. My friend Geetha made Idlies using Mung bean sprouts and that made me try making them out myself. This is a wonderful Keto Idli recipe as each Idli is only 1.8g net carbs.


The recipe below yields 10 Idlies.

 Ingredients:

 3 cups sprouted mung beans
1/4 inch ginger
1 small green chilly
salt to taste
water enough to grind

 Method:

  • 30 mins before preparing the batter soak the mung bean sprouts in water. This will make sure the mung bean is clean.
  • In a mixer jar add - drained mung bean sprouts, ginger, green chilly and salt.
  • Blend the mixture smooth.
  • Add water only if you think the batter is way too thick.
  • Grease the Idli plates with ghee and pour batter into each circle.
  • Steam the idlies. These idlies a little bit more time to cook than our regular idlies.
Note: If your mung beans have not sprouted well then the idlies will be dense. If you add too much water into the batter then the idlies will become gooey and will take lot more time to cook. 


In case you decide to make Uthappams using this batter, you can add some water and cut in some onions and cilantro and add to the batter. Check the Uthappams I made with this batter 👇



Macros for 1 serving 👇


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