Vegetable Idli Upma Recipe

Try this easy-to-make yet delectable Vegetable Idli Upma, packed with antioxidant-rich veggies to improve flavour and add a healthy twist.

Nutrition Information per serve

  • 163.3 kcal
  • 25.8 gm
  • 1.8 gm
  • 4.0 gm
    Total Fat
  • 2.7 gm
    Total Fiber
3.0 Tbsp(39.0 gm) Rice
3.0 Tsp(11.0 gm) Urad Dal
1.0 Boiled Tbsp(12.0 gm) Sweet Corn
1/2 Chopped Tbsp(5.0 gm) Carrot
1/2 Chopped Tbsp(5.0 gm) Capsicum
1/2 Chopped Tbsp(4.0 gm) Onion
1/2 Chopped Tbsp(6.0 gm) Tomato
1/4 Tsp(1.0 gm) Salt
1.0 Tsp(3.0 ml) Oil
30.0 Ml(30.0 ml) Water
1/2 Chopped Tbsp(5.0 gm) Capsicum
1/2 Chopped Tbsp(6.0 gm) Tomato
1.0 Chopped Tsp(0.92 gm) Coriander Leaves
1.0 Grated Tsp(2.0 gm) Fresh Coconut
2.0 Number(0.22 gm) Kadi Patta
1/4 Tsp(0.95 gm) Urad Dal
0.13 Powder Tsp(0.27 gm) Red Chilly
0.13 Tsp(0.3 gm) Haldi
0.13 Tsp(0.46 gm) Rai
1/2 Tsp(2.0 ml) Oil
  • To make vegetable idlis, first, add 1tbsp boiled sweet corn, black sesame seeds, 1/2 tbsp each of chopped tomato, onion, capsicum and carrot in prepared idli batter.

  • Then, prepare a greased idli tray with 1 tsp oil.

  • Pour batter into the tray carefully into each mold.

  • Put the loaded tray into the idli stand.

  • Cover and steam cook the idlis.

  • Remove and let hot steam escape.

  • Chop into cubes when cool.

  • To prepare the tadka, heat 1/2 tsp oil.

  • Add 1/8 tsp of rai, 1/4 tsp of urad dal, and 2 leaves of kadi patta and 2 chopped vegetable idlis.

  • Then, add 1/8 tsp each of haldi, and red chilli powder.

  • To this, add 1 tbsp of chopped tomato and 1/2 tbsp chopped capsicum.

  • Mix well until the idlis are slightly crispy.

  • Add 1 tsp each of grated coconut and chopped coriander on top as a garnish.

  • Serve hot.

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