This High Protein Moong Dal Appam recipe is already vegan-friendly since it primarily uses moong dal and vegetables. Just ensure that any oil you use is plant-based, and you can enjoy this nutritious breakfast without any animal products.

You can customize your Moong Dal Appam by substituting vegetables based on your preference or availability. For example, you can replace capsicum with zucchini, use spinach instead of carrots, or add peas for extra sweetness. Just keep the total volume of vegetables similar for the best texture.

To store leftover Moong Dal Appam, let them cool completely, then place them in an airtight container. They can be refrigerated for up to 3 days. To reheat, simply warm them on a skillet or in a microwave until heated through.

For a complete meal, you can pair Moong Dal Appam with a side of coconut chutney or tomato salsa for added flavor. A simple yogurt dip also complements the appams well, providing a creamy texture that balances the spices.

Cooking Moong Dal Appam takes about 10-12 minutes. First, blend soaked moong dal and green chili into a fine batter. Then, mix in chopped vegetables and spices. Heat an appam pan, apply oil, pour the batter, and cook until both sides are golden brown.