Fluffy South Indian Veggie Steamed Idlis Recipe

Indian cuisine · 260 calories

Fluffy South Indian Veggie Steamed Idlis recipe

About this recipe

Fluffy South Indian Veggie Steamed Idlis are a delightful and healthy breakfast option, made with fermented rice and lentil batter, and studded with finely chopped vegetables for added flavor and nutrition. Perfectly steamed to achieve a light and airy texture, these idlis are served with a side of tangy coconut chutney and hearty sambar, bringing together a harmonious balance of spices and freshness. Ideal for a united family, this dish is both wholesome and satisfying, catering to moderate spice preferences and a weight-loss lifestyle goal.

Ingredients

  • 1 kg Idli Rice
  • 500 g Urad Dal
  • 250 g French Beans
  • 100 g Coriander Leaves
  • 1 liter Sunflower Oil
  • - Grated Coconut
  • - Chilli Green 100 G
  • 100 g Tamarind Paste
  • 500 g Toor Dal
  • 500 g Capsicum Green
  • 250 g Carrot
  • 100 g Curry Leaves
  • 200 g Fenugreek Seeds
  • 100 g Salt
  • 20 g Turmeric Powder
  • 100 g Yellow Mustard Seeds

Instructions

  1. 1. Wash and soak the idli rice, urad dal, and fenugreek seeds separately for 4-6 hours.
  2. 2. Grind the soaked urad dal to a smooth paste and the idli rice to a slightly coarse batter using a grinder, then mix them together. Add salt and ferment overnight for 8-10 hours.
  3. 3. Prepare the vegetable mixture by sautéing mustard seeds, curry leaves, grated carrot, beans, and capsicum in cooking oil for 2-3 minutes. Let it cool and mix into the fermented batter along with chopped coriander leaves.
  4. 4. Grease idli molds, pour the batter into each mold, and steam in an idli steamer for 12-15 minutes until cooked and fluffy.
  5. 5. For the chutney, blend grated coconut, green chilies, tamarind paste, and salt into a smooth paste. Adjust consistency with a little water, if needed.
  6. 6. Prepare the sambar by boiling cooked toor dal with turmeric powder, tamarind paste, and your choice of vegetables, and simmer for 10-12 minutes. Season with mustard seeds and curry leaves tempered in oil.
  7. 7. Serve the idlis hot alongside coconut chutney and sambar for a wholesome and flavorful meal.