Nutritious Vegetable Idli
by Tarla Dalal
Added to 110 cookbooks
This recipe has been viewed 70510 times
A sneaky way to get your children to eat more greens and fibre is to give them nutritious idlis pepped up with vegetables.
- 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 on a tava (griddle) till they are golden brown in colour. 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.
- 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, add the coriander and mix well.
- Divide the mixture into 24 equal portions and keep aside.
- Place a spoonful of the idli batter into each greased idli mould.
- Place a portion of the vegetable mixture over the idli batter.
- Pour a spoonful of idli batter to cover the stuffing on each idli mould.
- Steam in a steamer for 10 to 12 minutes.
- Repeat steps 1 to 4 to make more idlis.
- Serve hot.
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