adminSoft, fluffy veggie idlis paired with creamy coconut chutney make for a wholesome and nutritious South Indian breakfast.
Packed with vegetables and rich in fiber, this easy idli recipe is perfect for kids’ lunch boxes, meal prep, and gut-friendly clean eating.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Course: Breakfast/Light Meal
Cuisine: Indian
Servings: 4
Calories: ~200 per serving
Materials Required:
Idli steamer, mixing bowls, grinder
Ingredients:
2 cups parboiled rice
1 cup urad dal
1 tsp fenugreek seeds
1 cup mixed chopped vegetables (carrot, peas, beans)
Salt to taste
For Chutney: 1 cup grated coconut, 2 green chilies, 1-inch ginger, salt
Method:
Soak rice and dal (with fenugreek seeds) for 6 hours.
Grind into a smooth batter and ferment overnight.
Stir in vegetables, pour into idli molds, and steam for about 10 minutes.
For the chutney, blend coconut, green chilies, ginger, and salt. Serve hot with chutney.
Description:
Veggie Idli is a healthy, flavorful twist on the traditional South Indian Idli. These steamed rice cakes are packed with grated vegetables like carrots, peas, and zucchini, making them more nutritious while retaining the soft, fluffy texture that Idlis are known for.
Typically served with Coconut Chutney, which is made from freshly grated coconut, green chilies, and a hint of tang from tamarind or lemon, this dish is a perfect balance of flavors—mildly spicy, creamy, and aromatic. It’s an ideal breakfast or light meal option, and a great choice for a healthy, vegetarian diet.
Serve:
Serve the hot veggie idlis with coconut chutney on the side.
You can also serve with sambar (a lentil-based stew) for a more hearty meal.
Variations:
Spicy Chutney: For a spicier chutney, add more green chilies or even a few dried red chilies while grinding.
Vegetable Variety: You can experiment with different vegetables, such as finely chopped spinach, cabbage, or bell peppers, to add more color and texture to the idlis.
Vegan Option: This recipe is already vegan, but ensure your chutney does not include any dairy or ghee for strict vegan requirements.
Nutritional Benefits:
Idlis: Veggie Idlis are rich in carbohydrates, fiber, and plant-based protein from the rice and dal. The added vegetables provide vitamins, minerals, and antioxidants.
Coconut Chutney: The chutney is high in healthy fats from the coconut and provides a good dose of flavor and nutrients from ginger, green chilies, and tamarind.
Together, this dish provides a well-rounded, nutritious meal that is light yet filling.
Frequently Asked Questions:
Can I make Idlis without fermenting the batter?
For authentic flavor and texture, fermentation is essential, as it gives the idlis their signature fluffiness. If you’re in a hurry, you can use instant idli mixes available in stores, though the texture may differ.
How can I store leftover idlis?
You can store leftover idlis in the refrigerator for up to 2 days. To reheat, steam them for a few minutes or microwave with a damp cloth over them to retain moisture.
Can I freeze the idlis?
Yes, you can freeze idlis after they’ve been steamed. Store them in an airtight container or zip-lock bag. To reheat, steam them for 5–7 minutes or microwave with a damp cloth.
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