Mix Veg Idli
Mix Veg Idli – protein and fiber rich Idli made with quinoa, brown rice & lentils along with fresh veggies and spices!!
Idli is type of savory rice and lentils cake. It is one of those South Indian comfort food that is consumed widely all over India. It is truly a breakfast of champions when consumed with SAMBAR and COCONUT CHUTNEY. These steamed rice cakes are made of black lentils (Urad Dal) and rice batter. The batter is fermented for 10-12 hours, which helps the process of breaking down the starches so that they are better metabolized by the body. My personal favorite type of Idli is QUINOA BROWN RICE IDLI!! They are super soft wholesome steamed savory cakes has equal parts urad dal, quinoa, brown rice, white rice with hint of methi!
Now this Mix Veg Idli is kinda like next level up to my QUINOA BROWN RICE IDLI!! The whole combination of quinoa, lentils, brown rice and veggies make them protein and fiber rich!! Just perfect for kids and honestly adults too!! This Mix Veg Idli can be made with any Idli batter honestly!! This recipe calls for 6 cups of thick Idli batter. You can certainly use any idli batter you like, homemade or store bought!! I like to prepare Quinoa Idli Batter using the above linked recipe that takes 10-12 hours. The process includes grinding of dal, rice, quinoa to make Idli flour and ferment it. Please follow the linked recipe step by step for the best results if you like to use the same batter as I do!
This Mix Veg Idli makes a perfect kid’s lunch box option!! My meal prep always includes making of this QUINOA BROWN RICE IDLI batter on weekend and simply use it on busy weekdays, paired with SAMBAR and COCONUT CHUTNEY. My kids absolutely love it!! If you end up making it and liking it, tag me on Instagram @myvegetarianroots. I would love to hear your feedback!
Happy & Healthy Eating!
Mix Veg Idli
Ingredients
Other Ingredients
- 2 tbsp Oil
- 1 tbsp Ural Dal
- 1 tsp Mustard Seeds
- 6 Curry Leaves finely chopped if you don't like big leaves
- 1 Finely Chopped Serrano (or 2 Thai Green Chili) skip to avoid spices, or use less
- ¼ tsp Asafetida
- 2 tsp Grated Ginger
- ½ tsp Salt
- ½ tsp Red Chili Powder
- ¾ cup Grated Carrots
- ¾ cup Frozen Peas run through warm water few times to thaw them
- ¾ cup Corn Kernel frozen/canned/fresh
- ½ cup Finely Chopped Green Part of Scallions
- 3 tbsp Eno, fruit salt (original without any flavors)
Instructions
Prepare Quinoa Idli Batter using the linked recipe
- This recipe calls for 6 cups of thick Idli batter. You can certainly use any idli batter you like, homemade or store bought!! I like to prepare Quinoa Idli Batter using the above linked recipe takes 10-12 hours, which includes grinding of dal, rice, quinoa to make Idli flour and ferment it. Please follow the linked recipe step by step for the best results if you like to use the same batter as I do!
Sautéing veggies
- Once you have fermented Idli batter and ready to steam the idli, heat 1-2 tbsp oil in a sauce pan.
- Add in dry urad dal (you can rub the dal between a towel to clean it or wash/soak it for 15 min and pat dry it on a towel before sautéing.)
- Keep cooking/mixing urad dal in oil on low/med heat. Once urad dal starts to deepen in color and forms aroma, add in mustard seeds and asafetida.
- Once mustard seeds start to pop, add in curry leaves, grated ginger and chopped serrano (green chilis). Mix well and saute for few seconds.
- Add in grated carrots, peas and corn along with ½ tsp salt and red chili powder. Mix well and cook for 2-3 minutes.
- Turn the heat off and mix the cooked mixture in fermented batter. Mix well, add water if needed to get idli batter consistency. It's time to steam the idlis. Start bringing water to boil in your idli steamer.
- Once water is boiling, oil the idli trays (each time you use them) and place it in the steamer so that the tray starts to warm up.
Steaming the Idli
- Take just enough batter (enough to make one idli tray, or however many you can fit in the steamer at once) out in a small bowl. If batter thickened over time, feel free to add some warm water to thin it. Be careful with amount of water you add though. Do not make it super runny.
- Add ¼ tsp Eno (or ½ tsp if making two trays at once) to the batter and mix it vigorously in just one direction. The batter should get light and fluffy.
- Immediately pour batter in each idli mold.
- Cover the steamer well to hold the steam. Steam for 12-15 minutes
- Once idli tray is done steaming, take it out of the steamer and let it sit on the counter for at-least 10 minutes before taking idlis out of the tray.
- Repeat the steaming process for all the batter.
- Simply serve idlis with SAMBAR and/or COCONUT CHUTNEY!!