How to make Micro Vegetable Idli -

Vegetable savoury cakes popular throughout South India.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Parboiled Rice (उकड़ा चावल), Split Black gram skinless

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to Micro Vegetable Idli checkout Masala Dosa, Cocktail Idlis, Mixed Vegetable Idli, Sannas (With Yeast) . You can also find more Snacks and Starters recipes like Hariyali Tikki With Chhole Butterfly Chicken Mexican Magic Cups Soya Shammi Kabab

Micro Vegetable Idli

Micro 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 : 8-10 hour

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Mild

Ingredients for Micro Vegetable Idli Recipe

  • Parboiled Rice 1 cup

  • Split Black gram skinless 1/2 cup

  • Salt to taste

  • Carrot grated 1 medium

  • French beans chopped 4-5

  • Cauliflower grated 2-3 florets

  • Green capsicum seeded and chopped 1/2 medium

  • Oil 2 tablespoons

  • Black peppercorns crushed 15-20

  • Fresh coriander leaves chopped 2 tablespoons

Method

Step 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.

Step 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.

Step 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.

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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.