Vegetable Idli
Vegetable Idli is a colorful and veggie packed version of traditional plain idli. They are great anytime of the day - for breakfast, lunch or snack.
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Ingredients
- 3 cups Idli Batter*
- ¼ cup Carrot, grated
- ¼ cup Green Beans, finely chopped
- ¼ cup Spinach, finely chopped
- 2~3 Green Chilies, finely chopped
- 1" piece Ginger, finely grated
- ½ teaspoon Ground Cumin
- 3 tablespoons Cilantro, finely chopped
- To taste salt
Instructions
- In a large mixing bowl, mix idli batter with grated and chopped vegetables, green chilies, grated ginger, ground cumin, cilantro and salt. Mix well to combine.
- Lightly grease idli molds with cooking spray or brush them with oil. Divide the batter evenly in each mold. Place the idli molds in a steamer or high walled skillet with about 1" of water. Steam idli for 10~12 minutes until done. Turn off the heat and set aside for 5 more minutes.
- Remove idli and serve them hot with chutney and/ or chutney powder.
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Notes
- You can use either homemade or store bought idli batter for this recipe. Make sure that it is well fermented.
- Use any of your favorite veggies. Make sure to chop them small or grate them. My favorites are carrot, green beans, spinach. But you can also use cabbage, corn, green peas, bell peppers etc.
- Greasing the idli molds with cooking spray makes removing them a breeze. You can also brush them lightly with oil.
- Store any leftover vegetable idli in an airtight container in the fridge for up to 2 days. You can freeze them for up to 2 months.
Nutrition
Serving: 1Idli | Calories: 30kcal | Carbohydrates: 6g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 103mg | Potassium: 54mg | Fiber: 1g | Sugar: 1g | Vitamin A: 528IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 1mg
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