Turmeric Spiced Veggie Idli Bowls Recipe

About this recipe

Turmeric Spiced Veggie Idli Bowls is a delightful and wholesome breakfast dish that combines the earthy flavors of turmeric with soft, fluffy idlis and a medley of fresh, sautéed vegetables. This recipe is perfectly balanced with moderate spices for a comforting yet flavorful experience, making it ideal for a family meal. Packed with fiber-rich vegetables and light on calories, it supports a healthy weight-loss journey, while the warm and spiced notes of turmeric add a burst of flavor and health benefits. Serve this dish with a tangy coconut chutney or a mild vegetable sambar for a complete, satisfying breakfast that’s both nourishing and delicious.

Ingredients

• 1 Kg Idly/Dosa Batter
• 100 g Jeera
• 200 ml Mustard Oil
• 250 g French Beans
• 250 g Carrot
• 100 g Coriander Leaves
• 100 g Salt
• 50 g Black Pepper Powder
• - Grated Coconut
• 1 kg Bell Peppers
• 100 g Red Chili Powder
• 20 g Turmeric Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Mix the idli batter with turmeric powder and a pinch of salt until evenly combined.
2. 2. Grease idli molds lightly with oil, pour the batter into the molds, and steam for 12-15 minutes until the idlis are cooked through and fluffy.
3. 3. Heat oil in a pan over medium heat, add mustard seeds and cumin seeds, and let them splutter for 30 seconds.
4. 4. Add the chopped green beans, carrots, and bell peppers to the pan and sauté for 5-7 minutes until tender but still slightly crisp.
5. 5. Season the vegetables with salt, black pepper, and red chili powder, stirring well to coat evenly.
6. 6. Arrange the steamed turmeric idlis in serving bowls and top them with the sautéed vegetables.
7. 7. Garnish with fresh coriander and a sprinkle of grated coconut if desired, then serve warm with chutney or sambar.