By Vidushi Singh
July 11, 2024
Vegetable idli is a healthy and colourful twist on the traditional South Indian idli, packed with nutritious vegetables and perfect for breakfast or a light meal.
For Idli Batter: 1 cup urad dal (split black gram) 3 cups idli rice 1 teaspoon of fenugreek seeds Salt to taste
For Vegetable Idli: 1 cup Idli batter 1/2 cup finely chopped carrots 1/2 cup finely chopped bell peppers (capsicum) 1/4 cup finely chopped beans 1/4 cup finely chopped spinach 1/4 cup peas 1/2 teaspoon cumin seeds 1/2 teaspoon mustard seeds 1/4 teaspoon turmeric powder 1 tablespoon of oil Salt to taste Fresh coriander leaves for garnish
Soak urad dal, rice, and fenugreek seeds for 4-6 hours; grind them into a smooth batter, add salt, and let it ferment overnight.
Saute cumin seeds, mustard seeds, and chopped vegetables in oil with turmeric and salt.
Fold the sauteed vegetables into the idli batter. Fill idli moulds with batter.
Steam the idlis for 10–12 minutes. Let idlis cool down.
Garnish with fresh coriander leaves, and serve hot with coconut chutney and sambar.