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Vegetable Idlis

VIEWS 2456

Energy (kcal) - 178

Protein (g) - 6

Carbohydrate (g) - 31

Fat (g) - 3

Khyati's Health-O-Meter Says:

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 flavor 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.


  • Grated carrot - 2 tbsp
  • Grated cabbage - 2tbsp
  • Onion - 1tbsp
  • Split black lentils - 2 tsp
  • Par boiled rice - ¼ cup
  • Cumin seeds - pinch
  • Water - 20 ml
  • Salt to taste
  • Oil for greasing - ½ tsp

Step 1 Wash and soak the split black lentil and parboiled rice together for at least 2 hours. Step 2 Drain and grind to a smooth paste in a mixer using the water. Step 3 Transfer it to a deep bowl and add the onion, carrot, cabbage, cumin seeds, salt and mix well. Step 4 Cover and allow fermenting in a warm place for 3 to 4 hours. Step 5 Pour a spoonful of batter into greased idli moulds and steam in a steamer for 10 to 12 minutes or till they are done. Step 6 Serve hot.

Vegetable Idlis - BY KHYATI RUPANI

10 FEB 2018
VIEWS 2456


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