Nutritious Idlis

by Tarla Dalal

Added to 68 cookbooks
This recipe has been viewed 8210 times

A sneaky way to get your children to eat more greens and fibre is to give them nutritious idlis pepped up with vegetables.

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Preparation Time: 20 mins.
Cooking Time: 30 mins.
Serves 6.
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Ingredients

For the idli batter
1 1/2 cups broken wheat (dalia)
1 1/2 cups semolina (rava)
1/4 cup chana dal (split Bengal gram)
1/4 cup urad dal (split black lentils)
2 cups curds (dahi)
1 tsp baking powder
salt to taste

For the vegetable mixture
1 cup grated carrot
1/4 cup chopped french beans
1/4 cup coarsely mashed green peas
1/2 tsp mustard seeds ( rai / sarson)
a pinch of asafoetida (hing)
1 tsp finely chopped green chillies
1/2 tsp ginger (adrak) paste
1/4 cup finely chopped onions
1/2 cup chopped coriander (dhania)
salt to taste

Other ingredient
1/2 tsp oil for greasing

Method

For the idli batter

Dry roast the broken wheat and semolina on a tava (griddle) till they are golden brown in colour. Remove and keep aside in a bowl.
Dry roast the chana dal and urad dal. Add ½ cup of water and allow to cook on a slow flame till they are tender.
Mash the dals lightly and add to the broken wheat and semolina.
Add all the remaining ingredients and enough lukewarm water to make idli batter. Keep aside.

For the vegetable mixture

Heat the oil in a small pan and add the mustard seeds to it. When they crackle, add the asafoetida, green chillies and ginger paste.
Add the onions and sauté till they turn golden brown.
Add the carrots, French beans, green peas, salt and a little water and cook covered till the vegetables are tender and the mixture is dry.
Switch off the flame and add the coriander. Mix well and keep aside.

How to proceed