For this week’s Foodie Monday Blog Hop, the 103rd edition, the theme is ‘steamed dishes’. I decided to try out something I have always wanted to – Mixed vegetable idlis! And they turned out so, so good!
Mixed vegetable idlis might be a common breakfast dish in a lot of homes, but that is not so in our case. We end up making the good ol’ plain idlis over and over again, serving them with a variety of chutneys and sambar. Now that we have tried and loved the mixed vegetable idlis, I am pretty sure we will be making them more frequently.
These idlis have the goodness of urad daal and veggies in them, and are a nice, welcome change from the regular idlis. They taste delightful, and can be served as is – they don’t really need an accompaniment. What’s more, they are steamed and, therefore, super healthy, too. This is a great kid-friendly breakfast or snack dish, a lovely way to sneak veggies into their diet, I think.
Here’s how I made the mixed vegetable idlis.
Ingredients (for about 12 idlis):
- 3/4 of a medium-sized serving bowl idli batter
- Salt, to taste
- A 1-inch piece of ginger
- 1 green chilly
- A small piece of cabbage
- 1 medium-sized carrot
- A few florets of cauliflower
- 6-7 beans
- 1 small onion
- 1/2 of a medium-sized capsicum
- A few stalks of fresh coriander leaves
- 2 tablespoons shelled green peas
- A pinch of asafoetida
- Red chilli powder, to taste
- 1/2 teaspoon turmeric powder
- 1 tablespoon oil + a little more to grease the idli moulds
- First, let us prep all the veggies. Chop the cabbage, cauliflower, onions and capsicum finely. Remove the strings from the green beans and chop them finely too. Peel the carrot and chop it very finely or grate it. Chop the coriander finely.
- In a heavy-bottomed pan, heat 1 tablespoon of oil. When the oil is nice and hot, add the chopped cabbage, cauliflower, onions, capsicum, beans, carrot and the shelled green peas, along with the asafoetida. Stirring intermittently, let the veggies cook on a medium flame for a minute. Now, add turmeric powder, salt and red chilli powder to taste. Mix well. Sprinkling a little water if needed, cook on medium flame for a minute or two more, stirring intermittently. Switch off the gas. The veggies should be cooked, but not overly tender – they will be steamed later, with the idli batter, anyway. Mix in the finely chopped coriander. Keep aside and allow the vegetables to cool, while you make the other preparations.
- Grease the idli plates using a little oil, and keep them ready.
- Add salt to taste to the idli batter.
- Peel the ginger and chop it into small pieces. Chop the green chilli into small pieces. Grind the ginger and green chillies into a paste, in a mixer, using a little water. Add this paste to the idli batter.
- When the vegetables cool down completely, add them to the idli batter. Mix well.
- Now, pour a ladleful of the batter into each of the moulds in the greased idli plates.
- Place the plates in a pressure cook and steam them, on high flame, for 10-12 minutes. Do not place the pressure cooker weight.
- When done, remove the mixed vegetable idlis from the plates, using a spoon. Transfer them to serving plates. Serve hot, as is or with sambar or chutney of your choice.
You like? I hope you will try out these healthy and tasty mixed vegetable idlis too!