This vegetable idli recipe is a great choice. Filled with different vegetables and spices, these idlis are easy to make and full of flavour. Whether you are an experienced cook or a beginner, this recipe is easy to follow and very tasty.
Ingredients:
- 3 tsp oil
- 1 tsp mustard seeds
- 1 tsp chana dal
- ½ tsp cumin seeds (jeera)
- 1 tsp urad dal
- A pinch of hing
- A few curry leaves
- 2 green chilies, finely chopped
- 1-inch piece of ginger, finely chopped
- 5 cashews, chopped
- ½ carrot, finely chopped
- ½ capsicum, finely chopped
- 2 tbsp sweet corn
- 5 beans, chopped
- 2 tbsp peas
- ¼ tsp turmeric powder
- 1 tsp salt
- 1 cup coarse rava (semolina/suji)
- ¾ cup curd (yogurt)
- ½ cup water
- 2 tbsp coriander leaves, chopped
- Oil for greasing
Instructions:
- Prepare the Tempering:
- Heat 3 tsp of oil in a pan.
- Add 1 tsp mustard seeds and let them splutter.
- Add 1 tsp chana dal, ½ tsp cumin seeds, 1 tsp urad dal, a pinch of hing, and a few curry leaves.
- Saute until the mustard seeds crackle and the dals turn golden brown.
- Add the Aromatics and Nuts:
- Add 2 finely chopped green chilies, 1-inch finely chopped ginger, and 5 chopped cashews to the pan.
- Saute until the cashews turn golden brown.
- Cook the Vegetables:
- Add ½ finely chopped carrot, ½ finely chopped capsicum, 2 tbsp sweet corn, 5 chopped beans, and 2 tbsp peas to the pan.
- Saute the vegetables for about 2 minutes or until they shrink slightly.
- Spice it Up:
- Add ¼ tsp turmeric powder and 1 tsp salt to the vegetables.
- Saute for a few seconds to mix the spices well with the vegetables.
- Roast the Semolina:
- Add 1 cup of coarse rava (semolina) to the pan.
- Roast the rava on a low flame for about 5-7 minutes until it turns aromatic.
- Once done, remove the pan from the heat and allow the mixture to cool down.
- Prepare the Batter:
- Transfer the roasted rava mixture to a mixing bowl.
- Add ¾ cup of curd and mix well.
- Add ½ cup of water and stir to form a smooth batter.
- Let the batter rest for about 20 minutes, allowing the rava to absorb the water.
- Adjust the Consistency:
- After resting, check the consistency of the batter.
- Add more water if needed to achieve an idli batter consistency.
- Prepare for Steaming:
- Grease the idli plates with oil.
- Just before steaming, add ½ tsp of eno fruit salt to the batter and mix well until it turns frothy. Alternatively, you can use a pinch of baking soda.
- Steam the Idlis:
- Pour the batter immediately into the greased idli plates.
- Steam the idlis for about 15 minutes on medium flame.
- Serve:
- Once done, carefully remove the idlis from the plates.
- Serve the hot and fluffy vegetable idlis with coconut chutney and sambar.
Enjoy these delicious and easy-to-make vegetable idlis as a wholesome breakfast or a light meal. The burst of flavours from the vegetables and the spices combined with the soft texture of the idlis will surely make them a favourite in your household.
Nutrition Information:
Vegetable idlis are not only delicious but also packed with nutrients. The semolina provides carbohydrates and protein, while the assorted vegetables add fiber, vitamins, and minerals. This combination makes it a balanced meal, providing energy and essential nutrients to start your day right.
Tips for Perfect Vegetable Idli:
- Consistency of Batter: Ensure the batter is not too thick or too runny. It should have a pouring consistency similar to pancake batter.
- Fermentation: Although this recipe uses eno fruit salt for instant fermentation, allowing the batter to rest helps enhance the flavours.
- Vegetable Choices: Feel free to add other vegetables like spinach, bell peppers, or even grated beetroot for extra nutrition and colour.
- Serving Suggestions: Serve with coconut chutney, sambar, or even a tangy tomato chutney for a delightful combination.
- Storage: You can store the batter in the refrigerator for up to two days. Make sure to bring it to room temperature before adding eno fruit salt and steaming.
Enjoy making and eating these healthy and tasty vegetable idlis, perfect for any meal of the day!