by Tarla Dalal
Added to 781 cookbooks
This recipe has been viewed 69512 times
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.
- Wash and soak the urad dal and parboiled rice together for at least 2 hours.
- Drain and grind to a smooth paste in a mixer using the coconut milk.
- 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.
- Pour spoonfuls of batter into greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done.
- Serve hot with sambhar or coconut chutney.
Nutrient values per idli
|Vitamin A||72.1 mcg|
|Vitamin B1||0 mg|
|Vitamin B2||0 mg|
|Vitamin B3||0.7 mg|
|Vitamin C||2.8 mg|
|Folic Acid||6.1 mcg|
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