Vegetable idli Recipe
5/5
Vegetable Idli is a healthy and nutritious variation of the traditional idli, a popular South Indian dish. The idli batter is prepared by fermenting a mixture of rice and urad dal, which is then steamed to create soft and fluffy idlis. In this recipe, grated carrot, chopped beans, bell peppers, onions, and spices are added to the idli batter to enhance the flavor and nutritional profile. The vegetable-filled idlis are steamed until cooked, resulting in a delicious and wholesome breakfast or snack option. Vegetable idlis can be served with chutney or sambar for a complete meal.
INGREDIENTS
- 1 cup idli rice
- 1/2 cup urad dal (split black gram dal)
- 1/4 cup poha (flattened rice)
- 1/4 cup grated carrot
- 1/4 cup finely chopped beans
- 1/4 cup finely chopped bell peppers
- 1/4 cup finely chopped onions
- 2 tablespoons finely chopped coriander leaves
- 1/2 teaspoon grated ginger
- 1/2 teaspoon cumin seeds
- Salt to taste
- Oil for greasing the idli plates
INSTRUCTIONS
- Wash the idli rice and urad dal separately and soak them in water for about 4-5 hours.
- Rinse the poha under water and add it to the soaked urad dal. Let it soak for another 30 minutes.
- Drain the water from the rice and dal.
- Grind the rice, urad dal-poha mixture, and some water in a blender until you get a smooth batter. The batter should be slightly thick but of pouring consistency.
- Transfer the batter to a large bowl and add salt. Mix well.
- Cover the bowl with a lid and let the batter ferment in a warm place for 8-10 hours or overnight. The fermentation process helps the idlis to become soft and fluffy.
- After fermentation, the batter would have risen and become fluffy. Mix the batter gently.
- In a separate bowl, mix the grated carrot, chopped beans, bell peppers, onions, coriander leaves, grated ginger, and cumin seeds.
- Grease the idli plates with oil.
- Pour a spoonful of the idli batter into each idli mold, filling it halfway.
- Add a spoonful of the vegetable mixture on top of the batter in each mold.
- Cover the vegetable mixture with more idli batter, filling the mold completely.
- Steam the idlis in an idli steamer or pressure cooker for about 10-12 minutes or until a toothpick inserted in the center comes out clean.
- Once cooked, remove the idli plates from the steamer and let them cool for a few minutes.
- Gently remove the idlis from the molds using a spoon or a butter knife.
- Serve the Vegetable Idlis hot with chutney or sambar.
TIPS
- You can customize the vegetable filling according to your preference. Feel free to add or omit any vegetables of your choice.
- Make sure the idli batter is fermented well for soft and fluffy idlis. The fermentation time may vary depending on the temperature and climate.
- You can use an idli steamer or a pressure cooker with an idli stand for steaming the idlis.
- Serve the Vegetable Idlis hot for the best taste and texture.
- Leftover idlis can be stored in the refrigerator for a couple of days and reheated before serving.
NUTRITION VALUE
- Calories: 100-150
- Carbohydrates: 20-25 grams
- Protein: 5-7 grams
- Fat: 1-2 grams
- Fiber: 2-3 grams
