Thursday, April 30, 2009

Vegetable Idli

Tired of waiting for the normal idli batter to ferment, I once attempted this variation of idli for dinner. First time it didn't click (reason given below), but thereafter everytime I prepare this, its a hit.

Ingredients :-

Sooji - 2 cups
Ghee - 1 tbsp
Carrots - 2
Peas - 100 gm
Beans - 100 gm
Broken cashewnuts - few
Curd - 2 cups
Salt - as reqd.
Green chillis - 2
Hing - little

Method :-
If you have roasted sooji/rava well and good, otherwise roast the sooji in little ghee for about a minute and let it cool in a bowl. Add salt, hing and then add curd little by little, till you reach the required consistency. (i.e.a little bit thicker one than the usual idli batter). Cut the green chillis into small pices and add it. (Alternatively, slit the green chillis longitudinally and add them. This could be removed before you set the cooker-I personally prefer this, as you don't have to struggle with the chilli pieces in your mouth). Set aside the batter for about an hour. In the meantime, grate the carrots and chop the green beans into tiny pieces. Fry the broken cashews in ghee. Add the cut vegetables and cashewnuts to the batter and place them in greased idli plates. Idlis could be cooked in the pressure cooker for 15-20 minutes until they are soft enough.

This tiffin is not just tasty, but has a nice aroma.

Tastes best with tomato chutney.

ps:Do not be tempted to add the veggies earlier on to the batter. To know why, read second line from above. Grated carrot oozes out the juice and spoils the whole process.


couchpapaya said...

yum!! i love this idly and this is the one i prepare all the time since i've never had luck with fermentation.

i also add mustard seeds, curry leaves, urad dal, chopped green chillies and chopped ginger as a tadka to the sooji. never thought of adding beans/peas and making it a full vegetable idly, will do this next time, such a great idea to get more nutrition out of the meal! :)

i think the best thing about this recipe is u can roast the sooji add the tadka, cashews etc and this mix will stay in the fridge for about a week or longer. once u want to make it just yogurt and keep for abt an hr then add veggies.

Smita said...


When I saw Vegetable Idli as the title I wondered can we have a non Veg idli as well!! :D Don't glare madam :-)

I never knew that about this type of idli..this looks simple and tasty and I am for sure trying this out...

Thanks Dear :-)

Bouncing-Bubble said...

I actually forgot to include the seasoning with mustard seeds and urad :(.. thnx for mentiong that!

infact a friend adds capsicum too..

lolol.. that was interesting non veg idli.. Try this, am sure u'll like it.But try when u have ample time.