Healthy Moong dal pandoli is a yummy alternative to your favorite fried pakoras.

This recipe should be a must try on your list owing to its uniqueness in taste and method of preparation.

The batter of healthy moong dal pandoli is spooned on a muslin cloth that is tied over boiling hot water, making it a different preparation style.

Monsoon season is just around the corner and who doesn’t want to enjoy a nice cup of tea and a piping hot plate of moong dal pandoli.

So try out this recipe and let us know how you liked the dish.

When gorging on this steamed delicacy you don’t have to worry about calories as it is filled with the goodness of moong dal and savory Indian spices.

Moong has anti-ageing benefits as they stimulate the production of collagen which is essential to a younger, healthier skin.

Many of the vitamins and minerals found in vegetables are lost with some conventional methods of cooking. Steaming ensures that vitamins such as vitamin B, riboflavin, thiamine, niacin, biotin, B12, pantothenic acid and vitamin C, as well as minerals such as calcium, phosphorous, potassium, and zinc are retained.

So try out this recipe and let us know how you liked the dish.

Healthy Moong Dal Pandoli

Moong Dal Pandoli

Course Breakfast
Cuisine Indian


  • 1 cup moong dal
  • 1 cup water
  • ¼ cup oats
  • ¼ cup curd
  • 2 tsp ginger-green chilli paste
  • 1 tsp salt
  • 1 tbsp water
  • 2 tsp lemon juice
  • 2 tsp fruit salt
  • 1 muslin cloth


  • 1 tsp oil
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • ½ tsp hing


  1. Soak moong dal in an equal quantity of water for 3 hours approximately.
  2. To make a batter, grind soaked dal, oats, yoghurt, ginger-green chilli paste, salt and about 1 tbsp water and make a smooth paste. Keep it aside.
  3. Heat oil in a pan and add all ingredients under tempering section.
  4. Turn the heat off once the seeds start to crackle and mix it with batter.
  5. Take a deep vessel, half fill it with water. Tie a muslin cloth on the top of a vessel. Heat till water boils
  6. Just before steaming pandolis, add the fruit salt to the batter and mix it well.
  7. Pour 1 to 2 tbsp of the batter on the muslin cloth at regular intervals, cover with a dome-shaped lid and steam for 10 to 15 minutes.
  8. Repeat with remaining batter to make more pandolis.
  9. Serve immediately with tomato chutney.

Recipe Notes

JOOSyTip: Add the fruit salt only when you are ready to steam the pandoli to retain its softness.

Watch the video to know what people say about Healthy Moong Dal Pandoli

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