Thursday, February 10, 2011


Idli Batter2 cups
Carrot 1/2cup (finely chopped)
Beans6 (finely chopped)
Peas1/4-1/2 cup
Onions2tbsp (chopped)
Seasoning for tempering:Urad dal - 1/2tsp
Mustard’s - 1/4tsp
Cumin Seeds - 1/4tsp
Curry Leaves - few
Oil1 tbsp

  • Combine all veggies except onions and boil them until they cook. Drain the water and keep aside.
  • Heat oil in kadai and start with tempering. Then fry onions till light golden in color. Then add boiled vegetables and salt. Stir and cook for 2-3 minutes. Off the flame.
  • Take into a bowl and add batter and mix well.
  • Grease Idli plates and drop spoon full of batter.
  • Cook on steam for 10-15 minutes on high flame.
  • Off the flame and allow plates to cool for few minutes. Scoop with spoon and serve hot with coconut chutney..
These vegetable idli’s are very colorful and nutritious. Kids love to eat. Its very easy to prepare and perfect for breakfast, brunch and lunch pack.


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