Dal and Vegetable Idli ( Pregnancy Recipe)

by Tarla Dalal

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These nutritious idlis are slightly heavier than the regular idlis as the batter is not fermented. They are very nutritive because of the combination of 3 dals and vegetables like methi, green peas and carrots. These are great for an early pregnancy boost and being an excellent source of iron, fibre, folic acid and vitamin c, they will ensure that you and your baby get plenty of goodness. You can even make sumptuous pancakes with the same batter instead of steaming them into idlis.

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Preparation Time: 15 mins
Cooking Time: 10 mins
Makes 6 servings

Ingredients

1/2 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
1/2 cup chana dal (split bengal gram)
1 cup fenugreek (methi) leaves , chopped
2 cups chopped corriander (dhania)
1/4 cup boiled and mashed green peas
1/4 cup grated coconut
3 chopped green chillies
1 small onion , chopped
1 small carrot , grated
salt to taste
1 tsp oil for greasing

Method

Wash and soak the dals together at least 3 hours.
Drain and grind to a smooth paste, adding a little water. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.
Add water as required to make a thick batter.
Pour into greased idli moulds and steam for 10 to 12 minutes till done.
Serve hot with coconut chutney.

Nutrient values per idli