Vegetable Idlis
by Tarla Dalal
Added to 782 cookbooks
This recipe has been viewed 90921 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.
Method- 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.
Other Related Recipes
Accompaniments
Nutrient values (Abbrv) per idli
Energy | 73 cal |
Protein | 1.6 g |
Carbohydrates | 14.4 g |
Fiber | 0.6 g |
Fat | 1 g |
Cholesterol | 0 mg |
Sodium | 3.3 mg |
Review count
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
6 FAVOURABLE REVIEWS
The most Helpful Favorable review
Reviewed By
5 of 10 users found this review useful
See more reviews
No review of this type was found
Helpful reviews for this recipe
Sign in to your account
Rate this recipe
Review this recipe (optional)
You are not signed in. To post a private recipe note requires you to
Sign In to your Gold or Silver account
Add your private note to this recipe