Recipes
Idli stuffed with veggies
Idli packed with vegetables is a unique and tasty dish take on the popular South Indian meal idli. The vegetables contribute vitamins, minerals, and dietary fiber, making the packed idlis a nutritious and well-balanced lunch option.
Ingredients 14
- 1 of onion, finely chopped
- 1 carrot, grated
- ½ of capsicum, finely chopped
- 10 beans, finely chopped
- 1 tablespoon of coriander (Dhaniya) powder
- 1 teaspoon of turmeric (Haldi) powder
- 1 green chilli, finely chopped
- Salt to taste
- For tempering:
- 1 tablespoon of oil
- 1 teaspoon of mustard seed (Sarson/Rai)
- 1 teaspoon of channa dal
- 1 tea spoon of urad dal
- 8-10 curry leaves (Kadi patta)
Method
- Heat oil in a pan.
- Add all the tempering.
- Sauté for a minute.
- Add in onions and green chillies.
- Mix well and cook for 2 minutes.
- Then add chillies, coriander (dhaniya), salt, and turmeric (haldi) powder.
- Mix well, add all the vegetables.
- Sauté for 5 minutes.
- Pour little water and mix well.
- Cover the pan and let it cook for 10 minutes.
- Now, grease the idli plates.
- Add a tablespoon of batter in the bottom topping it with a tablespoon of prepared mixture.
- Again cover it with idli batter, making sure that everything is totally covered.
- Put in an idli stand.
- Let it steam for 15 minutes.
- Serve with chutney