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Lunch
Recipe
Mini Vegetable Idli
Ingredients
- 1 bowl, rice milled
- 1 tsp, finely chopped onion
- 1 ½ tbsp, capsicum green
- Ghee as required
- Cumin seeds as required
- ½ bowl, urad dal
- 2 tbsp, shredded carrot
- 1 ½ tbsp, capsicum yellow
- Salt to taste
- Oil for greasing the idli molds
Step by step
Cooking Instructions
- 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 values
-
2-3 Year olds
-
-
Energy25.33% (RDA)*
-
Protein25.33% (RDA)*
-
Calcium2.48% (RDA)*
-
Iron8.79% (RDA)*
-
4-5 Year olds
-
-
Energy10.59 kcal
-
Protein21.05% (RDA)*
-
Calcium2.48% (RDA)*
-
Iron6.08% (RDA)*
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*Recommended dietary allowance
TIPS
- 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.