Vegetable Idlis
by Tarla Dalal
vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with 25 amazing images.
vegetable idlis are a perfect South Indian breakfast. Learn how to make vegetable idlis with coconut milk.
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.
This vegetable idli recipe makes use of parboiled rice along with urad dal which is soaked along with vegetables in coconut milk.
Since the vegetables are added to the batter of vegetable idlis before fermenting, they become semi-soft and get cooked within the same time as the idlis without requiring any separate attention.
Serve these delicious vegetable idlis with your favourite chutney and sambar.
Pro tips for vegetable idlis. 1. Add coconut milk. This will help in blending and making the mixture smooth. 2. Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind. 3. Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
Enjoy vegetable idlis recipe | vegetable idlis with coconut milk | healthy South Indian vegetable idlis | with step by step photos.
Vegetable Idlis recipe - How to make Vegetable Idlis
Soaking Time: 2 hours Preparation Time: Fermenting Time: 8 hours Cooking Time: Total Time:
Makes 16 idlis
For Vegetable Idlis
1/2 cup grated carrot
1/4 cup grated cabbage
1/2 cup finely chopped onions
2 tbsp urad dal (split black lentils)
1 cup parboiled rice (ukda chawal)
1/4 cup coconut milk (nariyal ka doodh)
1/2 tsp cumin seeds (jeera)
1 tbsp grated coconut
salt to taste
For Serving
sambhar
coconut chutney
For vegetable idlis
- For vegetable idlis
- To make {span class="bold1"}vegetable idlis{/span}, wash and soak the urad dal and parboiled rice together for at least 2 hours.
- Drain well, add the coconut milk and 1 cup of water and blend in a mixer to a smooth mixture.
- 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 8 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 the {span class="bold1"}vegetable idlis{/span} hot with sambar or coconut chutney.
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what is vegetable idlis made of ?
- what is vegetable idlis made of ? See below image of list of ingredients for vegetable idlis.
soaking urad dal and parboiled rice
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For the Vegetable Idli, combine the rice and urad dal in a deep bowl.
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Wash it using clean water.
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Drain the excess water using a strainer and discard it.
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Add more water for soaking.
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Cover with a lid and keep aside for 2 hours to soak.
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Again drain the water using a strainer.
batter for vegetable idlis
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In a mixer put the washed, soaked and drained urad dal and parboiled rice.
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Add 1/4 cup coconut milk. This will help in blending and making the mixture smooth.
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Add 1 cup of water for blending.
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Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind.
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Transfer mixture to a deep bowl.
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Add 1/2 cup grated carrot. These add a dose of vitamin A which have a helping hand in vision.
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Add 1/4 cup grated cabbage. This is a good source of fiber.
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Add 1/2 tsp cumin seeds (jeera).
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Add 1 tbsp grated coconut.
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Add salt to taste.
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Add 1/2 cup finely chopped onion.
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Mix well using a ladle.
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Cover with a lid and keep aside to ferment in a warm place for 8 hours.
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This is how the batter looks after 8 hours.
making vegetable idlis
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To make Vegetable Idli , heat enough water in a clean steamer or pressure cooker.
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Meanwhile, grease the idli moulds with oil so that the idlis do not stick to the bottom.
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Pour a little batter into each greased idli mould.
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Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
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To check whether they have cooked properly or not, insert a toothpick, knife or fork in the centre of the idli, if it comes out clean, your vegetable idlis are cooked.
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Cool slightly and remove the Vegetable Idli from the mould. If you are facing difficulty in removing the idli then dip a knife in little oil and loosen the edges using a knife or remove them with the help of a wet spoon.
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Serve hot.
pro tips for vegetable idlis
-
Add 1/4 cup coconut milk. This will help in blending and making the mixture smooth.
-
Blend in a mixer till it's really smooth. No grain of rice or urad dal should remain behind.
-
Steam in a steamer for 10 to 12 minutes or till the idlis are cooked. Make sure you steam the idlis on medium flame or else they will turn hard.
| Energy | 60 cal |
| Protein | 1.3 g |
| Carbohydrates | 10.9 g |
| Fiber | 0.6 g |
| Fat | 1.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 54.1 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.5 mg |
| Vitamin C | 2.2 mg |
| Folic Acid | 4.9 mcg |
| Calcium | 8.6 mg |
| Iron | 0.3 mg |
| Magnesium | 11.9 mg |
| Phosphorus | 44.1 mg |
| Sodium | 3 mg |
| Potassium | 55.7 mg |
| Zinc | 0.3 mg |
Vegetable idlis, mildly flavored with coconut milk, and veggies added to it give a nice variation to regular idli. The fermenting is also of less time. Too good