Little Millet & Moong Dal Recipe – Authentic South Indian Steamed Balls

Last Updated on 4 months by Neha Deshmukh

Little Millet & Moong Dal Recipe – Authentic South Indian Steamed Balls

Hey everyone! Today, I’m so excited to share a recipe that’s close to my heart – these little millet and moong dal steamed balls. They’re a delightful South Indian treat, packed with flavour and goodness. I first stumbled upon a version of this at a friend’s place during a festival, and I’ve been tweaking and perfecting it ever since. It’s surprisingly easy to make, and the result is something truly special.

Why You’ll Love This Recipe

These aren’t your average snack! They’re wonderfully soft, subtly spiced, and incredibly satisfying. Plus, they’re a fantastic way to incorporate the goodness of little millet into your diet. They’re perfect as a light breakfast, a healthy snack, or even as part of a larger South Indian meal. Trust me, once you try these, you’ll be hooked!

Ingredients

Here’s what you’ll need to create these delicious little balls:

• 1 tablespoon Moong dal
• ?? cup Little millet
• ?? teaspoon Pepper (crushed)
• ?? teaspoon Cumin seeds
• 2 tablespoons Grated coconut
• Salt, to taste
• 1 teaspoon Oil
• ?? teaspoon Mustard seeds
• 1 teaspoon Urad dal
• 1 sprig Curry leaves
• 1 Red chili
• 1 pinch Asafoetida (hing)

Ingredient Notes

Let’s talk ingredients! A few little tips from my kitchen to yours:

• Little Millet: A nutritional powerhouse! We’ll dive deeper into this amazing grain below.
• Moong Dal: I prefer yellow moong dal for this recipe, as it cooks quickly and has a lovely flavour.
• Spice Blend: Don’t be shy with the spices! They’re what give these balls their authentic South Indian taste.

Little Millet: A Nutritional Powerhouse

Little millet (also known as kuthiraivali in Tamil) is an ancient grain gaining popularity for its incredible health benefits. It’s gluten-free, rich in fibre, and packed with essential nutrients. It’s a fantastic alternative to rice and other grains, and it adds a lovely texture to this recipe. You can usually find it in Indian grocery stores or online.

Moong Dal: The Protein Boost

Moong dal, or split yellow lentils, adds a lovely creaminess and protein to these balls. It’s easily digestible and complements the nutty flavour of the little millet beautifully.

Spice Blend: South Indian Aromatics – Mustard Seeds, Curry Leaves & Asafoetida

The combination of mustard seeds, curry leaves, and asafoetida is the signature aroma of South Indian cooking. Mustard seeds pop in hot oil, releasing their nutty flavour. Curry leaves add a fresh, citrusy note, and asafoetida (hing) lends a unique savoury depth.

Regional Variations in Spice Levels

Spice levels can vary quite a bit depending on the region! Some families love a fiery kick, while others prefer a milder flavour. Feel free to adjust the amount of red chili to your liking.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, coarsely grind the moong dal, black pepper, and cumin seeds using your mixer’s pulse function. You want a slightly coarse texture, not a fine powder.
2. Heat the oil in a kadai (a deep, round-bottomed pan) over medium heat. Add the mustard seeds and let them splutter.
3. Next, add the urad dal, curry leaves, red chili, and asafoetida. Sauté for a few seconds until fragrant.
4. Pour in 1.5 cups of water and add salt to taste. Bring the mixture to a boil.
5. Stir in the ground dal-spice mixture and the little millet. Let it simmer for about a minute, stirring occasionally.
6. Mix in the grated coconut, cover the kadai, and cook on medium heat until all the water is absorbed (around 5 minutes).
7. Let the mixture cool slightly – it’ll be hot! Once it’s cool enough to handle, gently shape it into equal-sized balls.
8. Grease an idli plate (a traditional South Indian steamer plate) and arrange the balls on it. Steam for 5 minutes in a boiling pot.

Expert Tips

A few things I’ve learned along the way to help you nail this recipe:

• Achieving the Perfect Texture: The key is to not overcook the millet. You want it to be tender but still hold its shape.
• Grinding the Dal & Spices – Pulse vs. Continuous Blend: Always use the pulse function when grinding the dal and spices. This prevents them from turning into a paste.
• Steaming for Fluffiness: Make sure your water is at a rolling boil before you start steaming. This ensures the balls cook evenly and become nice and fluffy.

Variations

• Vegan Adaptation: This recipe is naturally vegan! Just double-check your asafoetida, as some brands may contain wheat flour.
• Gluten-Free Confirmation: Absolutely gluten-free! Little millet and moong dal are naturally gluten-free grains.
• Spice Level Adjustment – Mild to Spicy: Reduce or omit the red chili for a milder flavour. You can also add a pinch of chili powder if you like things extra spicy.
• Festival Adaptations – Incorporating into South Indian Celebrations: My aunt always adds a little bit of finely chopped coriander leaves during festivals for extra freshness.

Serving Suggestions

These little millet and moong dal balls are delicious on their own, but they’re even better with a side of coconut chutney or thogaiyal (a spicy peanut chutney). They also pair well with a cup of hot filter coffee!

Storage Instructions

You can store leftover steamed balls in an airtight container in the refrigerator for up to 3 days. Reheat them by steaming them again for a few minutes, or by microwaving them with a splash of water.

FAQs

Let’s answer some common questions:

• What is little millet and where can I find it? Little millet is a small, round grain that’s packed with nutrients. You can find it in Indian grocery stores or online retailers.
• Can I use a different type of dal instead of moong dal? While moong dal is traditional, you could try masoor dal (red lentils) as a substitute, but the flavour will be slightly different.
• How do I adjust the spice level of this recipe? Simply adjust the amount of red chili! Start with a small amount and add more to taste.
• Can these balls be made ahead of time and frozen? Yes! You can freeze the shaped balls on a baking sheet, then transfer them to a freezer bag. Steam them directly from frozen, adding a couple of extra minutes to the cooking time.
• What is asafoetida (hing) and what does it add to the flavor? Asafoetida is a resin with a pungent aroma that adds a unique savoury flavour to Indian dishes. A little goes a long way!
• Is this recipe suitable for those with nut allergies (considering coconut)? If someone has a coconut allergy, you can omit the grated coconut. The balls will still be delicious!