This High-Protein Mini Idli Packs 23g Protein And Under 300 Calories

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The recipe uses sprouted moong, low fat paneer, oats, and curd, steamed and tempered with mustard seeds and curry leaves.

This High-Protein Mini Idli Packs 23g Protein And Under 300 Calories

The creator served the idilis with coconut chutney.Instagram/@pallavifoodvoyage

High-protein mini idli recipe contains 23 grams of protein and under 300 calories
Ingredients include sprouted moong, low-fat paneer, oats, low-fat curd, and cumin seeds
Batter is blended, rested, mixed with Eno, then steamed in greased idli molds for 10-12 minutes

If you’re someone who believes eating healthy is all about dealing with bland meals and limited options, there is one recipe that will immediately change your mind. A content creator has recently shared a high-protein mini idli recipe that puts a healthy spin on the popular South Indian breakfast favourite.

According to the video, this breakfast option has 23 grams of protein and less than 300 calories. Let’s take a look at the recipe:

Ingredients

For the Idli

100 g sprouted moong

100 g low-fat paneer, cubed

30 g oats

50 g low-fat curd

1 tsp cumin seeds

Salt to taste

½ tsp fruit Eno

Water, as required

For Tempering

½ tsp olive oil

½ tsp mustard seeds

½ tsp urad dal

1–2 dried red chillies

6–8 curry leaves

Green chilli, optional

Salt to taste

Also Read: New Restaurants In India To Check Out In November-December 2026

Method of Preparation

The creator started by blending sprouted moong dal, paneer, cumin seeds, salt and a little water into a smooth paste. Next, she added oats and curd, then blended the mixture again. She set the batter aside and allowed it to rest for 10-15 minutes. Just before steaming, she added Eno and mixed it gently.

The batter was then poured into greased idli moulds and steamed for 10-12 minutes. Meanwhile, she heated olive oil in a pan and briefly sautéed mustard seeds, urad dal, dried red chillies and curry leaves.

Once cooked, the idlis were removed from the moulds, added to the pan and sautéed for about two minutes. She finished them with a sprinkling of podi masala.

To prepare the coconut chutney, she blended coconut slices with salt, curry leaves and water until smooth and creamy.

Serve the hot idlis garnished with curry leaves and red chillies, alongside the coconut chutney.

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