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dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli |

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Tarla Dalal • 21 June, 2023

dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli |

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Table of Content

About Dal And Vegetable Idli

Ingredients

Methods

Like dal and vegetable idli

What is dal and vegetable idli made of ?

Wash and soaking dals

Batter for dal and vegetable idli

Making dal and vegetable idli

Pro tips for dal and vegetable idli

Nutrient values

dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with 40 amazing images.

dal and vegetable idli recipe is a healthy Indian breakfast dish. Learn how to make instant dal vegetable idli.

A perfect breakfast option that combines a variety of pulses and vegetables, dal and vegetable idli is slightly heavier than the regular idlis. The batter can be used to make delectable dal and vegetable pancakes too.

The batter for dal and vegetable idli is made from lots of nutritious ingredients like chana dal, yellow moong dal, toovar dal, fenugreek leaves, coriander, peas, coconut, green chillies, onions and carrots.

Perfect for weight loss with 49 calories for one dal vegetable idli, these idlis are healthy for diabetics and heart patients too. With high folic acid, instant dal vegetable idli works perfectly for pregnant women.

dal and vegetable idli is rich in Vitamin C, Vitamin B1, Folic Acid, Fiber, Phosphorus.

This Dal and Vegetable Idli is a remarkably healthy and nutritious dish, making it an excellent choice for a variety of dietary needs. Its foundation lies in a powerful combination of lentils like toovar (arhar) dal, yellow moong dal (split yellow gram), and chana dal (split Bengal gram), providing a robust source of plant-based protein and dietary fiber. This protein-rich base is further enhanced by an abundance of fresh vegetables such as chopped fenugreek leaves (methi), chopped coriander (dhania), boiled green peas, chopped onion, and grated carrot, all contributing essential vitamins, minerals, and additional fiber. The preparation method of steaming, rather than frying, ensures that the idlis remain low in fat, making them a light yet satiating meal option.

The Dal and Vegetable Idli offers significant health benefits, making it particularly suitable for individuals managing specific conditions. For diabetics, its high fiber content helps in regulating blood sugar levels by slowing down glucose absorption. Its low-oil, high-fiber, and plant-protein profile makes it heart-healthy, aiding in cholesterol management and blood pressure regulation. For those with PCOS, the fiber and protein can contribute to better hormonal balance and improved insulin sensitivity. During pregnancy, it serves as a good source of protein, essential vitamins, and folic acid from the vegetables. Lastly, for weight loss, the combination of protein and fiber promotes satiety, helping to reduce overall calorie intake and keep hunger at bay, making this Dal and Vegetable Idli a wholesome and beneficial addition to a balanced diet.

Pro tips for dal and vegetable idli. 1. Grease the idli moulds with oil so that the idlis do not stick to the bottom. 2. Just before steaming, add 1 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy. 3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. 4. Cool slightly and remove the Idli from the mould using a spoon. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon. 5. Use neutral (regular flavour) fruit salt.

Serve dal and vegetable idli with sambar or coconut chutney.

Enjoy dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | with step by step photos.

Ingredients

For Dal and Vegetable Idli

1/2 cup toovar (arhar) dal

1/4 cup yellow moong dal (split yellow gram)

1/2 cup chana dal (split Bengal gram)

1 cup chopped fenugreek leaves (methi)

2 cups chopped coriander (dhania)

1/4 cup boiled green peas

1/4 cup grated coconut

2 tsp chopped green chillies

1/4 cup chopped onion

1/4 cup grated carrot

salt to taste

oil for greasing

Method

For dal and vegetable idli

To make dal and vegetable idli, wash and soak the dals together at least 3 hours.
Drain, add water and grind to a smooth paste.
Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt and mix well.
Gradually add water as required to make a thick batter. We added a total of 3/4th cup water.
Just before steaming, add fruit salt and 1 tbsp of water to the batter and mix gently.
Pour into greased idli moulds and steam for 10 to 12 minutes till done.
Serve the dal and vegetable idli hot with sambhar and coconut chutney.

Dal and Vegetable Idli recipe with step by step photos

like dal and vegetable idli

1. like dal and vegetable idli recipe | instant dal vegetable idli | no rice idli | healthy Vitamin B1, Folic Acid rich idli | then see our collection of different types of idlis and some idlis we love.
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what is dal and vegetable idli made of ?

1. what is dal and vegetable idli made of ? See below list of ingredients image of dal and vegetable idli.

wash and soaking dals

1. In a bowl put 1/2 cup toovar (arhar) dal. Toor dal is rich in proteins, the building block of good health. It is High in fiber and diabetic and heart friendly also.
2. Add 1/4 cup yellow moong dal (split yellow gram). The fibre (4.1 g in ¼ cup) present in yellow moong dal prevents the deposition of bad cholesterol (LDL) in the arteries which promotes a healthy heart in turn.
  
  $Step 4 – Add <meta charset="UTF-8" />1/4 cup <a href="glossary-yellow-moong-dal-split-yellow-gram-peeli-moong-dal-488i">yellow moong dal (split yellow gram)</a>. The fibre (4.1 g in ¼ …$
3. Add 1/2 cup chana dal (split bengal gram). One cup of cooked Chana Dal provides 33% of your protein for the day. Chana dal is heart and diabetic friendly, also rich in fiber.
4. Add enough water to cover the dals.
5. Wash the dals with your fingers. See the dirt. You will need to change the water 4 times or till clean.
6. Washed dals.
7. Cover for atleast 3 hours or overnight.
8. Dals (toovar dal, yellow moong dal, chana dal) after soaking.
9. Drain.
10. Keep aside. Washed and soaked toovar dal, yellow moong dal and chana dal.

batter for dal and vegetable idli

1. Put the soaked and drained dals in a mixer.
2. Add 1/2 cup water.
3. Grind to a smooth paste.
4. Transfer to a big bowl.
5. Add 1 cup fenugreek (methi) leaves , chopped. Methi leaves are low in calorie, powerful antioxidant and cures mouth ulcers. Fenugreek leaves help in improving glucose and insulin responses, hence good for diabetics.
6. Add 2 cups chopped coriander (dhania). Coriander is a fairly good source of iron and folate – the 2 nutrients which help in the production and maintenance of red blood cells in our blood.
7. Add 1/4 cup boiled green peas. Green peas are good for weight loss, good source of vegetarian protein and have insoluble fibre to relieve constipation. Legumes like green peas, cow peas, mung, chick peas and kidney beans have a cholesterol lowering effect.
8. Add 1/4 cup grated coconut. The fresh coconut has saturated fats but most of it is MCT (Medium Chain Triglycerides) which promote weight loss. The high fibre content of 13.6 gm (45.3% of RDA) along with high lauric acid content of coconut improves cholesterol levels in the body.
9. Add 2 tsp chopped green chillies.
10. Add 1/4 cup chopped onion.
11. Add 1/4 cup grated carrot.
12. Add salt to taste. We added 1 tsp salt.
13. Mix well.
14. Gradually add water as required to make a thick batter. We added 1/4 cup in 3 lots making a total of 3/4th cup water.
15. Mix well. Thick batter.
16. See the consistency of the batter.

making dal and vegetable idli

1. To make dal and vegetable idli recipe | heat enough water in a idli steamer.
2. Meanwhile, grease the idli moulds with oil so that the idlis do not stick to the bottom.
3. Just before steaming, add 1 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy.
4. Pour 1 tbsp of water over the fruit salt.
5. Let the bubbles form with a white froth.
6. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat. Also ensure that all the white froth is mixed in otherwise your idli will get some dark spots on it.
7. Pour a ladleful of batter into each greased idli mould.
8. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked.
9. To check whether they have cooked properly or not, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your dal and vegetable idlis are cooked.
10. Dal and vegetable idlis are cooked.
11. Cool slightly and remove the Idli from the mould using a spoon. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
12. Serve hot dal and vegetable idli | with sambar or coconut chutney.

pro tips for dal and vegetable idli

1. Grease the idli moulds with oil so that the idlis do not stick to the bottom.
2. Just before steaming, add 1 1/2 tsp fruit salt to the batter. Fruit salt provides a spongy, fluffy texture to the idli. Use neutral flavored fruit salt. Add the fruit salt just before steaming, else the ildis might not turn fluffy.
3. Mix gently after adding the fruit salt. If you mix vigorously then your idlis will turn flat.
4. Press the batter down with a spoon so it settles down into the idli mould.
5. To check whether they have cooked properly or not, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your dal and vegetable idlis are cooked.
6. Cool slightly and remove the Idli from the mould using a spoon. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
7. This is the fruit salt we use in India. Use neutral (regular flavour) fruit salt.
8. Dal and Vegetable Idli is rich in Vitamin C, Vitamin B1, Folic Acid, Fiber, Phosphorus. One serving of Dal and Vegetable Idli ( 3 pieces).
  1. Vitamin C : Vitamin C is a great defence against coughs and colds. Have citrus fruits, lemons, vegetables ( capsicum, broccoli, cabbage). 39% of RDA.
  2. Vitamin B1 (Thiamine) : Vitamin B1 protects nerves, helps in carbohydrate metabolism, prevents heart diseases and helps produce red blood cells. 30% of RDA.
  3. Folic Acid (Vitamin B9): Folic acid is an essential vitamin required throughout pregnancy. Folic acid rich Indian foods (kabuli chana, chana dal, yellow moong dal, urad dal, tooval dal, til ) 27% of RDA.
  4. Fiber : Dietary fiber reduces the risk of heart disease, prevents the spike in blood sugar levels and hence super for diabetics. Consume more fruits, vegetables, moong, oats, matki, whole grains. 24% of RDA.
  5. Phosphorus : Phosphorus works closely with calcium to build bones. 21% of RDA.

Nutrient values (Abbrv)per plate

Nutrient values (Abbrv) per idli

Energy	49 cal
Protein	2.8 g
Carbohydrates	7.5 g
Fiber	2 g
Fat	0.9 g
Cholesterol	0 mg
Sodium	9.2 mg

Click here to view Calories for Dal and Vegetable Idli

The Nutrient info is complete

Your Rating*

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Archana M

Aug. 16, 2016, 9:50 a.m.

Dal and vegetable idli.. healthy tasty with so many vegetables in it.. This idli is very wholesome.. and very nice.. It does not require any accompaniment.. as it has so many flavours.