Vegetable Idli ( Idlis and Dosas)

Vegetable Idli are a nitritious version of idli flavoured with coconut and vegetables like carrot and cabbage.

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Vegetable idlis make a wholesome snack, and can be packed in your kids’ snack box too. Note that these idlis are not made with the standard idli batter, but a unique batter that uses coconut milk as well.

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Soaking Time:  2 hours.
Preparation Time: 
Fermenting Time:  3 to 4 hours.
Cooking Time: 
Makes 15 to 20 servings
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1 coconut , grated
1/4 cup urad dal (split black lentils)
2 cups par-boiled rice (ukda chawal)
1 onion , finely chopped
1 carrot , grated
1/2 cup grated cabbage
1 tsp cumin seeds (jeera)
4 green chillies , chopped
2 tbsp grated coconut
salt to taste
oil for greasing

  1. Grind the coconut with 2 cups of warm water and strain to extract the milk. Keep it aside.
  2. Wash and soak the urad dal and parboiled rice together for at least 2 hours.
  3. Drain and grind to a fine paste using the coconut milk.
  4. Add the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and mix well. Cover and allow to ferment for 3 to 4 hours.
  5. Pour into greased idli moulds and steam for 10 to 12 minutes.
RECIPE SOURCE : Idlis & DosasBuy this cookbook
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Foodie#488169October 15, 2010

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Reviewed October 15, 2010by Foodie#488169


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