Dal and Vegetable Idli ( Pregnancy Recipe)


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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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Makes 20 idlis
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  1. Wash and soak the dals together at least 3 hours.
  2. Drain and grind to a smooth paste, adding approx. ½ cup of water, fenugreek leaves, coriander, green peas, coconut, green chillies, onion, carrot and salt and mix well.
  3. Add water as required to make a thick batter.
  4. Pour into greased idli moulds and steam for 10 to 12 minutes till done.
  5. Serve hot with coconut chutney.
Nutrient values per idli
23 gm 50 kcal 2.6 gm 7.3 gm 1.1 gm 262.6 mcg 4.8 mg 20.9 mg 0.6 mg 13.0 mcg 1.1 gm
RECIPE SOURCE : Pregnancy CookbookBuy this cookbook
1 review received for Dal and Vegetable Idli ( Pregnancy Recipe)

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 Reviewed By
Kajal P JobanputraSeptember 06, 2012

I am expecting so I tried this recipe yesterday. It was very tempting, tasty and everyone in my home liked it

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Reviewed September 06, 2012by Kajal P Jobanputra

I am expecting so I tried this recipe yesterday. It was very tempting, tasty and everyone in my home liked it

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