Vegetable Idli With Coconut Chutney Recipe

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Nutritional info

3 Tbsp(39.0 gm) Rice
3 Tsp(11.0 gm) Urad Dal
1 Tbsp(12.0 gm) Sweet Corn(Boiled)
1/2 Tbsp(5.0 gm) Carrot(Chopped)
1/2 Tbsp(5.0 gm) Capsicum(Chopped)
1/2 Tbsp(4.0 gm) Onion(Chopped)
1/2 Tbsp(6.0 gm) Tomato(Chopped)
1/4 Tsp(1.0 gm) Salt
1 Tsp(3.0 ml) Oil
As Required(20.0 ml) Water
  • 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 make the chutney, add 1/4th cup of chopped fresh coconut in a blender jar.

  • Add 1/2 tsp chopped ginger, 1 tbsp chana dal, 1/4th tsp tamarind paste, 1 tsp chopped green chili, and 1/4th tsp salt.

  • Add white sesame seeds, add sufficient water and blend well.

  • To prepare the tempering, first, add 1/2 tsp oil.

  • Add 1/2 tsp rai and allow it to crackle.

  • Add 4 curry leaves, 1/4th tsp urad dal and let it all crackle.

  • Add this spluttering tadka on the prepared coconut chutney.