Vegetable Idlis

4/5 stars  100% LIKED IT    2 REVIEWS ALL GOOD

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A colourful and tasty idli recipe that you will enjoy to the core! The batter for making Vegetable Idlis is different from the traditional idli batter, and is ground using coconut milk, which gives it a soothing flavour and soft texture too. Since the vegetables are added to the batter before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention. Serve these delicious idlis with your favourite chutney and sambhar.

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Soaking Time:  2 hours.   Preparation Time:    Fermenting Time:  3 to 4 hours.   Cooking Time:     Makes 12 idlis
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  1. Wash and soak the urad dal and parboiled rice together for at least 2 hours.
  2. Drain and grind to a smooth paste in a mixer using the coconut milk.
  3. Transfer it to a deep bowl and add the onion, carrot, cabbage, cumin seeds, coconut and salt and mix well. Cover and allow to ferment in a warm place for 3 to 4 hours.
  4. Pour spoonfuls of batter into greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done.
  5. Serve hot with sambhar or coconut chutney.

RECIPE SOURCE : Idlis & DosasBuy this cookbook
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 on 04 Jun 15 04:43 PM

Vegetable idlis, mildly flavored with coconut milk, and veggies added to it give a nice variation to regular idli. The fermenting is also of less time. Too good
 on 15 Oct 10 10:20 PM