How to make Micro Vegetable Idli -
Vegetable savoury cakes popular throughout South India.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Parboiled Rice (उकड़ा चावल), Split Black gram skinless
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Micro Vegetable Idli checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Polenta Cakes Mixed Vegetable Usli Baked Chana Tikki Vodka Cupcakes
Micro 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 : 8-10 hour
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Micro Vegetable Idli Recipe
Parboiled Rice 1 cup
Split Black gram skinless 1/2 cup
Salt to taste
Carrot grated 1 medium
French beans chopped 4-5
Cauliflower grated 2-3 florets
Green capsicum seeded and chopped 1/2 medium
Oil 2 tablespoons
Black peppercorns crushed 15-20
Fresh coriander leaves chopped 2 tablespoons
Method
Step 1
Wash and soak the rice and urad dal separately for at least four hours. 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 2
Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves.
Step 3
Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.
Nutrition Info
Calories : 1394 Kcal
Carbohydrates : 230.3 gm
Protein : 41.9 gm
Fat : 33.9 gm
Other : Fiber-18.4gm
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.
