Multigrain Vegetable Idli With Coconut Chutney Recipe

Soft, steamed multigrain idlis made with a blend of flours and veggies and cooked to perfection, served with flavored coconut chutney make a complete breakfast or snack option.

Nutritional info

  • 13.3 mcg
    Vitamin A
  • 14.4 gm
    Carbohydrate
  • 1.7 gm
    Total Fat
  • 0.5 mg
    Iron
  • 0.7 mg
    Vitamin C
  • 88.5 kcal
    Energy
  • 1.0 gm
    Protein
  • 19.1 mg
    Calcium
  • Ingredients
  • Step-by-Step

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1 Tbsp(13.0 gm) Rice

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1 Tsp(4.0 gm) Urad Dal

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1 Tbsp(7.0 gm) Jowar (Flour)

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1 Tbsp(8.0 gm) Rajgira (Flour)

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1 Tbsp(6.0 gm) Ragi (Flour)

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1 Tbsp(6.0 gm) Cabbage (Chopped)

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1 Tbsp(7.0 gm) Carrot (Grated)

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1 Tbsp(8.0 gm) Onion (Chopped)

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1/4 Tsp(0.59 gm) Jeera

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1/8 Tsp(0.58 gm) Salt

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1/2 Tsp(2.0 ml) Oil

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As Required(30.0 ml) Water

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1 Tbsp(2.0 gm) Fresh Coconut (Chopped)

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1 Tbsp(2.0 gm) Chana Dal

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1/4 Tsp(0.28 gm) Tamarind

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1 Tsp(0.47 gm) Green Chilli (Chopped)

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1/2 Tsp(0.21 gm) Ginger (Grated)

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4 No.(0.1 gm) Kadi Patta

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1/4 Tsp(0.23 gm) Urad Dal

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1/2 Tsp(0.41 gm) Rai

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1/4 Tsp(0.27 gm) Salt

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1/2 Tsp(0.36 ml) Oil

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As Required(11.0 ml) Water

  • In a bowl, add 1 tbsp jowar flour, 1 tbsp rajgira flour, 1 tbsp ragi flour, 1/4th tsp jeera, 1 tbsp chopped cabbage, 1 tbsp grated carrot, 1 tbsp chopped onion, 1/8th tsp salt and mix well.

  • Add water and mix well to get the desired consistency of the batter.

  • Grease idli molds with 1/2 tsp oil, pour the prepared batter into it, cover and steam till completely cooked.

  • Once the idlis are cooked cool them slightly and demold..

  • Serve hot with coconut chutney.

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