Top 5 Low-Calorie Healthy Recipes For Monsoon

Try these Low-calorie healthy monsoon recipes that will not only satisfy your monsoon cravings but also make you obsessed with sensible snacking on rainy days.

Top 5 Low-Calorie Healthy Recipes For Monsoon

While monsoon is at its peak, we all want to sit back home and relax on a rainy day with a hot cup of tea cup and binge on some luscious easy-to-prepare snacks.

Here are the top 5 low-calorie recipes that will not only satisfy your monsoon cravings but also make you obsessed with sensible snacking on rainy days:


½ cup urad daal, ½ cup yellow moong daal, 1 tsp chopped green chilly, 1 tsp chopped ginger, 2 tsp chopped onion, 8-10 curry leaves, oil for greasing, and salt to taste.

How to make it?

Step 1. Soak urad and moong daal together in a bowl 3 hours before. Drain and blend the mixture of urad daal, yellow moong dal, green chilly, ginger, and curry leaves to make a smooth paste. Add onion and salt as per your taste.

Step2. Heat the appe mould on medium flame and grease it with the silicon brush. Pour sufficient batter into each mould.

Step 3. Cook till golden brown and turn upside down to cook it entirely.

Step 4. Serve it hot with sambar or coconut chutney or green chutney.It makes perfect monsoon dinner recipe.


Thinly sliced carrot, cabbage, onion, capsicum, green moong sprouts, rice paper sheets (available in the market), 1 tsp green chilly sauce, 1 tsp red chilly sauce, 2 tsp tomato ketchup, 2 tsp soy sauce, 1 tsp vinegar, 2 tsp oil and salt to taste.

How to make it?

Step 1. Pour 2 tsp oil in a pan. Saute all vegetables. Add green moong sprouts.

Step 2. Add green chilly, red chilly, tomato ketchup, vinegar, and soy sauce. Add salt as per taste.

Step 3. Stir for 2 mins and switch off the flame. Let the mixture cool.

Step 4. Place the rice paper sheets between two damp kitchen towels and let them soften for about 2 minutes.

Step 5. Put the mixture in the center of the rice paper sheet. Fold the sides carefully to get a firm roll.

Step 6. Boil the water in an open vessel, and insert a strainer. Alternatively, use a steamer and put the packed rolls in the strainer. Cover and steam for 4-5 mins. Serve it hot and steamy.


1 cup gram flour/besan, 1 cup sour curd, 2 tsp - Eno fruit salt, 1/4 tsp – salt, 1/4 cup water for mixing, 1/4 tsp - turmeric powder, 1/2 tsp - ginger paste, 1 tsp - extra oil to grease the cupcake/muffin moulds

How to make it?

Step 1. Take a bowl and mix gram flour, curd, salt, ginger paste, and turmeric powder in it.

Step 2. Slowly add water to make the smooth batter.

Step 3. Mix eno fruit salt lastly

Step 4. Pour this batter into a greased mould up to ¾ level.

Step 5. Pour a glass of water into the steamer or pressure cooker. Keep the moulds in it and cover it with a lid.

Step 6. Steam for 15 minutes on medium to low

Step 7. Turn off the flame after 15 mins and let the moulds cool. Remove the khaman cupcakes from the mould carefully. Alternatively, use silicon moulds and microwave for 2 mins.

Step 8. For the tempering, heat the pan with 2 tsp oil. Add mustard seeds, curry leaves, and green chilly, add ½ cup water, and let it boil. Add ½ lemon and 1 tsp sugar. Switch off the flame. Let it cool.

Step 9. Garnish the khaman cupcakes with tempering, grated coconut, and coriander leaves.

Step 10. Serve hot with mint chutney on a rainy day.


cup yellow moong dal, ½ chopped capsicum, ¼ tsp dry mango powder, ¼ tsp roasted cumin powder,1 chopped onion, ½ chopped tomatoes, 1 tsp chopped green chilly, salt as per taste, 2 pinches asafoetida, butter/ ghee, and chopped coriander.

How to make it?

Step 1. Soak moong daal 4 hrs before. Drain water and blend to make a smooth batter of medium consistency.

Step 2. In a bowl, pour the batter and whisk for 1 minute. Add chopped capsicum, onion, tomato, green chilly, dry mango powder, roasted cumin asafetida, salt, and coriander leaves. Give it a good mix.

Step 3. Now heat 1 tsp butter/ghee in a small pan. Pour the batter into the pan and let it cook for a few minutes on low flame. Flip to cook the other side till you get a crispy out and soft inside moonglet.

Step 4. Serve it hot with mint chutney and enjoy the rainy weather.


1 chopped onion,1 tsp chopped green chilly,1tsp finely chopped ginger, 1 tsp red chilly powder, ¼ tsp roasted cumin powder,1 ½ cup boiled chickpea, ½ cup whole wheat bread crumbs, 1 cup cooked quinoa, ½ cup grated cheese, ½ cup carrots, ¼ cup coriander leaves, and salt as per taste.

How to make it?

Step 1. Add the ingredients to the chopper and churn to it get a semi-dried paste.

Step 2. Gently form tikkis, ½ inch thick, and let it set for 5 mins

Step 3. Heat 2 tsp olive oil in a non-stick pan and cook tikkis from medium to high flame till you get golden brown and crispy Tikki.

Step 4. Serve it hot with mint chutney and enjoy your rainy evening.

For more interesting low-calorie healthy recipes follow DrTrust360 health plans and enjoy your monsoon snacks guilt free.

Also, try these diet hacks to relish the monsoon savories.