Spiced Lentil Idli Medley Recipe

About this recipe

Spiced Lentil Idli Medley is a flavorful, protein-rich South Indian breakfast dish that combines soft, steamed lentil cakes with a medley of vegetables and aromatic spices. This dish balances wholesome lentils with vibrant flavors, making it both nourishing and satisfying. Perfect for a family breakfast, it offers a moderate spice level that appeals to all palates and supports weight loss goals with its high fiber and moderate calorie content.

Ingredients

• 1 kg Idli Rice
• 200 g Fenugreek Seeds
• 500 g Urad Dal
• 250 g Carrot
• 200 ml Sesame Oil
• 100 g Curry Leaves
• 50g Everest Garam Masala
• 250 g French Beans
• 50G Green Chilies
• - Green Peas
• 100 g Red Chili Powder
• 100 g Salt
• 500 g Tomato - Hybrid
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Rinse urad dal, idli rice, and fenugreek seeds separately, then soak them in water for 6-8 hours or overnight.
2. 2. Grind the urad dal with a little water to form a smooth batter, then grind the idli rice and fenugreek seeds to a slightly coarse batter. Combine the two, mix well, and allow the batter to ferment overnight in a warm place.
3. 3. Grease idli molds, pour the fermented batter into them, and steam the idlis for 10-12 minutes until cooked through. Remove and keep warm.
4. 4. Heat sesame oil in a pan, add mustard seeds, and let them splutter. Add curry leaves and green chilies, sauté for a minute.
5. 5. Add chopped carrots, beans, and green peas to the pan. Cook for 5-7 minutes until the vegetables are tender but still crisp.
6. 6. Stir in chopped tomato, turmeric powder, red chili powder, garam masala, and salt. Cook for 2-3 minutes until the tomatoes soften and the spices are well combined.
7. 7. Serve the idlis warm, accompanied by the spiced vegetable medley. Optionally, garnish with fresh coriander leaves for extra flavor.