How to make Mixed Vegetable Idli -

A healthy and Nutritious idli.

Sanjeev Kapoor

This recipe has featured on the show Khanakhazana.

Main Ingredients : Parboiled Rice (उकड़ा चावल), Carrot (गाजर)

Cuisine : Kerala, Karnataka, Tamil Nadu

Course : Snacks and Starters

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For more recipes related to Mixed Vegetable Idli checkout Masala Dosa, Cocktail Idlis, Sannas (With Yeast), Teen Dal Dosa . You can also find more Snacks and Starters recipes like Tangdi Kabab Grilled Vegetables In Greek Style Batata Vada Cajun Vegetable Pizza

Mixed Vegetable Idli

Mixed Vegetable Idli Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mixed Vegetable Idli Recipe

  • Parboiled Rice 1 cup

  • Carrot 1/2 cup

  • Carrot grated 1 medium

  • French beans chopped 4-5

  • Cauliflower grated 2-3 florets

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed 7-8

  • Oil 2 tablespoons

Method

Step 1

Wash and soak the rice and urad dal separately for at least four hours.

Step 2

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.

Step 3

Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place.

Step 4

Heat sufficient water in a steamer. Add the vegetables, coriander leaves and crushed black peppercorns to the fermented batter. Mix well.

Step 5

Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Place the idli mould in the steamer and steam for ten to fifteen minutes.

Step 6

Serve hot with a coconut chutney.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.