How to make Mixed Vegetable Idli -
A healthy and Nutritious idli.
This recipe has featured on the show Khanakhazana.
Main Ingredients : Parboiled Rice (उकड़ा चावल), Carrot (गाजर)
Cuisine : Kerala, Karnataka, Tamil Nadu
Course : Snacks and Starters
For more recipes related to Mixed Vegetable Idli checkout Masala Dosa, Cocktail Idlis, Sannas (With Yeast), Steamed Dosa . You can also find more Snacks and Starters recipes like Breakfast Pizza Stir Fry Lotus Root With Black Pepper Cottage Cheese And Parmesan Steak With Papaya Sals Dahi Bhalle -SK Khazana
Mixed Vegetable Idli Recipe Card
Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.
Prep Time : 5-6 hour
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for Mixed Vegetable Idli Recipe
Parboiled Rice 1 cup
Carrot 1/2 cup
Carrot grated 1 medium
French beans chopped 4-5
Cauliflower grated 2-3 florets
Fresh coriander leaves chopped 2 tablespoons
Salt to taste
Black peppercorns crushed 7-8
Oil 2 tablespoons
Method
Step 1
Wash and soak the rice and urad dal separately for at least four hours.
Step 2
Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency.
Step 3
Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place.
Step 4
Heat sufficient water in a steamer. Add the vegetables, coriander leaves and crushed black peppercorns to the fermented batter. Mix well.
Step 5
Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Place the idli mould in the steamer and steam for ten to fifteen minutes.
Step 6
Serve hot with a coconut chutney.
Nutrition Info
Calories : 1375 Kcal
Carbohydrates : 226.5 gm
Protein : 41.2 gm
Fat : 33.7 gm
Other : Zinc- 3.6mg
Most Visited Recipes
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
