Vegetable Idli

(Vegetable Rice Cakes)

25 min

Prep (min)

Idlis

🌿

Vegetarian

Nutrient Information — per 1 Idlis

183 Kcal

Energy (kcal)

7.0 g

Protein

28.0 g

Carbohydrate

4.4 g

Total Fats

Amount per diet plan: 2 Idlis at one time

Ingredients

1 cup Semolina

1 cup Curd

3.5 tbsp Fresh peas, shelled

1/2 cup Beans, finely chopped

1 medium Onion, finely chopped

1 small Carrot, finely chopped

1 tsp Bengal gram dal

2 tsp Curry leaves

2 whole Green chillies, finely chopped (optional)

4 tsp Groundnut oil

1/2 cup Water (for steaming)

1/2 tsp Mustard seeds

1/2 tsp Turmeric powder

Use minimal Amount of salt

Method of Preparation

Wash and clean beans, onion, carrot thoroughly and finely chop them.

Take a utensil and add sooji, curd and salt and mix well.

Take a pan with a teaspoon of oil and add the chopped vegetables to it. Stir-fry for a few minutes until they are slightly cooked but still retain their crunchiness. Set aside to cool.

In the same pan, add a teaspoon of oil and add mustard seeds and let them splutter. Add Bengal gram dal and saute until turned golden brown.

Add curry leaves and chopped green chillies. Saute for a few seconds.

Add the vegetables and the baghar prepared above into the batter.

Grease the idli molds with a little oil. Pour the batter into each mold, filling them about 3/4th full, as idlis tend to rise while steaming.

Place the filled molds in a steamer with water filled to a quarter of its capacity. Steam on medium heat for about 10-12 minutes, or until a toothpick inserted into the idlis comes out clean.

Serve hot with sambar or chutney.