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Mix Veg Idli

Mix Veg Idli - protein and fiber rich Idli made with quinoa, brown rice & lentils along with fresh veggies and spices!!
Prep Time1 day
Cook Time15 minutes
Course: Breakfast, Main Course
Cuisine: Indian
Servings: 6 servings

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!!