Multigrain Vegetable Idli With Coconut Chutney
594 30 mins 2 Servings
Soft, steamed Multigrain Vegetable Idlis made with a blend of flours and veggies and cooked to perfection, served with flavoured coconut chutney, make a complete breakfast or snack option. A healthy variation to the traditional idli chutney.
Nutritional info
Per Serving: 1 Serving - 120.0 gm
Nutritional Distribution
Ingredients
Rice
1.0 Tbsp (12.87 gm)
Jowar
1.0 Flour Tbsp (6.73 gm)
Rajgira
1.0 Flour Tbsp (7.79 gm)
Ragi
1.0 Flour Tbsp (6.18 gm)
Urad Dal
1.0 Tsp (3.79 gm)
Green Cabbage
1.0 Chopped Tbsp (6.15 gm)
Red Carrot
1.0 Grated Tbsp (6.81 gm)
Onion
1.0 Chopped Tbsp (8.02 gm)
Jeera
1/4 Tsp (0.59 gm)
Salt
0.13 Tsp (0.58 gm)
Oil
1/2 Tsp (1.655 ml)
Water
30.13 Ml (30.13 ml)
Fresh Coconut
0.22 Chopped Tbsp (2.079 gm)
Chana Dal
0.22 Tbsp (2.431 gm)
Green Chilli
0.22 Chopped Tsp (0.47 gm)
Tamarind
0.06 Tsp (0.28 gm)
Ginger
0.11 Grated Tsp (0.21 gm)
Kadi Patta
0.9 Number (0.1 gm)
Urad Dal
0.06 Tsp (0.23 gm)
Rai
0.11 Tsp (0.41 gm)
Salt
0.06 Tsp (0.27 gm)
Oil
0.11 Tsp (0.36 ml)
Water
11.19 Ml (11.19 ml)
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Steps
- Step 1
In a bowl, add 1 tbsp jowar flour, 1 tbsp rajgira flour, 1 tbsp ragi flour, 1/4 tsp jeera, 1 tbsp chopped cabbage, 1 tbsp grated carrot, 1 tbsp chopped onion, 1/8 tsp salt and mix well.
- Step 2
Add water and mix well to get the desired consistency of the batter.
- Step 3
Grease idli molds with 1/2 tsp oil, pour the prepared batter into it, cover and steam till completely cooked.
- Step 4
Once the idlis are cooked cool them slightly and demold..
- Step 5
Serve hot with coconut chutney.
Best paired with
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