Vegetable Idli With Coconut Chutney
187 10 mins 1 Servings
Vegetable idli is a South Indian soft, steamed rice and lentil cake enriched with finely chopped vegetables, offering a nutritious and flavorful bite. Served with coconut chutney, it adds a creamy, mildly sweet contrast that enhances the dish’s overall taste.
Nutritional info
Per Serving: 1 Serving - 120.0 gm
261 kcal
Nutritional Distribution
- Carbohydrate 43.89 gm
- Protein 3.00 gm
- Fat 4.92 gm
- Fiber 4.24 gm
Ingredients

Rice
3.0 Tbsp (38.61 gm)

Urad Dal
3.0 Tsp (11.37 gm)

Sweet Corn
1.0 Boiled Tbsp (11.98 gm)

Orange Carrot
1/2 Chopped Tbsp (4.675 gm)

Green Capsicum
1/2 Chopped Tbsp (5.0 gm)

Onion
1/2 Chopped Tbsp (4.01 gm)

Tomato
1/2 Chopped Tbsp (6.285 gm)

Salt
1/4 Tsp (1.115 gm)

Oil
1.0 Tsp (3.31 ml)

Water
As Required (20.0 ml)

Fresh Coconut
0.16 Chopped Tbsp (1.512 gm)

Chana Dal
0.16 Tbsp (1.768 gm)

Urad Dal
0.04 Tsp (0.15 gm)

Tamarind
0.04 Tsp (0.19 gm)

Green Chilli
0.16 Chopped Tsp (0.34 gm)

Ginger
0.08 Grated Tsp (0.15 gm)

Kadi Patta
0.63 Number (0.07 gm)

Rai
0.08 Tsp (0.3 gm)

Salt
0.04 Tsp (0.18 gm)

Oil
0.08 Tsp (0.26 ml)

Water
As Required (7.89 ml)
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Steps
Recipes Steps
-
For Idli
- Step 1 Make a batter by soaking , blending and fermenting 3 tbsp rice with 3 tsp urad dal and 1/4 tsp salt.
- Step 2 To make vegetable idlis, first, add 1 tbsp boiled sweet corn,1/2 tbsp each of chopped tomato, onion, capsicum and carrot in prepared idli batter.
- Step 3 Give a Nestle Twist by adding white sesame seeds.
- Step 4 Then, prepare a greased idli tray with 1 tsp oil.
- Step 5 Pour batter into the tray carefully into each mold.
- Step 6 Put the loaded tray into the idli stand.
- Step 7 Cover and steam cook the idlis.
- Step 8 Remove and let hot steam escape.
-
For Chutney)
- Step 1 To make the chutney, add 1/8 tbsp of chopped fresh coconut in a blender jar.
- Step 2 Add 1/8 tsp chopped ginger, 1/8 tbsp chana dal, 1/8 tsp tamarind paste, 1/8 tsp chopped green chili, and 1/8 tsp salt.
- Step 3 Add sufficient water and blend well.
- Step 4 To prepare the tempering, first, heat 1/8 tsp oil.
- Step 5 Add 1/8 tsp rai and allow it to crackle.
- Step 6 Add 1/2 no. kadi patta, 1/8 tsp urad dal and let it all crackle.
- Step 7 Add this spluttering tadka on the prepared coconut chutney.
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