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Mini Vegetable Idli

  • Recipe makes: 4-5 pieces
  • Recommended serving size: 2 pieces
All that you need to prepare this recipe
  • 1 bowl, rice milled
  • ½ bowl, urad dal
  • 1 tsp, finely chopped onion
  • 2 tbsp, shredded carrot
  • 1 ½ tbsp, capsicum green
  • 1 ½ tbsp, capsicum yellow
  • Ghee as required
  • Salt to taste
  • Cumin seeds as required
  • Oil for greasing the idli molds
How to prepare?
  • Soak the rice and urad dal for 5-6 hours. Grind the dal till it’s light and fluffy and follow the same for rice as well.
  • Mix them well and add salt as per the taste.
  • Keep the batter for 4-5 hours so that it ferments well. The amount of fermentation will define the softness and fluffiness of the idli.
  • Heat ghee in a pan, add cumin seeds, when it splutters, add all the vegetables, salt needed and cook on medium flame for a few minutes stirring frequently.
  • You do not have to cook it fully as we are going to steam it. Remove from the heat when half done.
  • After it cools, mix it with the idli batter. Take a ladle of batter and pour it in the idli molds.
  • Steam for 15 minutes or until a toothpick inserted in the center comes out clean.
  • Serve it hot with chutney or sambhar.
Nutritional benefits from the recipe
  2-3 Year olds 4-5 Year olds
Energy 13.49 kcal 10.59 kcal
Protein 25.33% (RDA)* 21.05% (RDA)*
Calcium 2.48% (RDA)* 2.48% (RDA)*
Iron 8.79% (RDA)* 6.08% (RDA)*

*Recommended dietary allowance

  • Another way of making the idli is with rice and suji.
  • You can also sauté vegetables and add pieces of idli to it. It will look like pasta and can be consumed at room temperature as well.
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