Micro Vegetable Idli

Vegetable savoury cakes popular throughout South India. This is a Sanjeev Kapoor exclusive recipe.

New Update
Main Ingredients Parboiled Rice, Split Black gram skinless
Cuisine Indian
Course Snacks and Starters
Prep Time 8-10 hour
Cook time 11-15 minutes
Serve 4
Taste Mild
Level of Cooking Moderate
Others Veg

Ingredients list for Micro Vegetable Idli

  • 1 cup Parboiled Rice
  • 1/2 cup Split Black gram skinless
  • to taste Salt
  • 1 medium Carrot grated
  • 4-5 French beans chopped
  • 2-3 florets Cauliflower grated
  • 1/2 medium Green capsicum seeded and chopped
  • 2 tablespoons Oil
  • 15-20 Black peppercorns crushed
  • 2 tablespoons Fresh coriander leaves chopped


  1. Wash and soak the rice and urad dal separately for at least four hours. Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency.
  2. Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place. Add the vegetables to the fermented batter. Mix well. Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Garnish with crushed black peppercorns and coriander leaves.
  3. Keep a cupful of water along with the idli stand in the microwave oven, cover and cook on Microwave HIGH (100%) for four minutes. Allow standing time of five minutes before serving.

Nutrition Info

Calories 1394
Carbohydrates 230.3
Protein 41.9
Fat 33.9
Other Fiber Fiber-18.4gm