Soft and Spongy Vegetable Stuffed Idli Recipe | Yummy food recipes. By, 2017-02-23 Soft and Spongy Vegetable Stuffed Idli Recipe | Yummy food recipes. Discover the taste of Soft and Spongy Vegetable Stuffed Idli Recipe.This dish is tasty, spicy, soft and healthy and nutritious. It is perfect for morning breakfast. Prep Time: 15min Cook time: 30min Ingredients: For The Idli Batter 1 cuprice semolina (idli rava),1/4 cupbeaten rice (poha),1/4 cupurad dal (split black lentils),saltto taste, For The Vegetable Stuffing 1/2 cupfinely chopped mixed vegetables (carrot and french beans),1/4 cupboiled green peas,2 tspoil,1/2 tspurad dal (split black lentils),1/2 tspmustard seeds ( rai / sarson),3 to 4curry leaves (kadi patta),1-1/2 tspfinely chopped green chilies,saltto taste, Instructions: For the idli batter Wash and soak the idli rava, poha and urad dal in enough water in a deep bowl for 2 hours and drain it well. Blend in a mixer using ½ cup of water till smooth and transfer the mixture into a deep bowl, add salt and mix it well and cover with a lid and keep it aside to ferment in a warm place for 6 to 8 hours. For the vegetable stuffing Heat the oil in a broad non-stick pan, add urad dal, mustard seeds and curry leaves and saute on a medium flame for a few seconds. When the seeds crackle, add green chilies, all the mixed vegetables, and salt and saute on a medium flame for 2 to 3 minutes and Keep it aside. How to proceed Grease the idli molds and pour 1 tbsp of the idli batter into each greased idli molds. Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it and steam in a steamer for 12 minutes. Allow the idlis to cool slightly and then de-mould them using a spoon. Serve hot with coconut chutney and sambar. Also, Read Tasty Chana Dal Chutney for Idli Meghna Nath

Soft and Spongy Vegetable Stuffed Idli Recipe

Soft and Spongy Vegetable Stuffed Idli Recipe

Vegetable Stuffed Idlis are truly a unique recipe which adds taste and variation to the idli recipe. The stuffed soft and spongy idlis are amazing when served as a snack or breakfast with chutney. Let ‘s follow this innovative recipe.

Ingredients

For The Idli Batter

  • 1 cuprice semolina (idli rava)
  • 1/4 cupbeaten rice (poha)
  • 1/4 cupurad dal (split black lentils)
  • saltto taste

For The Vegetable Stuffing

  • 1/2 cupfinely chopped mixed vegetables (carrot and french beans)
  • 1/4 cupboiled green peas
  • 2 tspoil
  • 1/2 tspurad dal (split black lentils)
  • 1/2 tspmustard seeds ( rai / sarson)
  • 3 to 4curry leaves (kadi patta)
  • 1-1/2 tspfinely chopped green chilies
  • saltto taste

Directions

For the idli batter

  • Wash and soak the idli rava, poha and urad dal in enough water in a deep bowl for 2 hours and drain it well.
  • Blend in a mixer using ½ cup of water till smooth and transfer the mixture into a deep bowl, add salt and mix it well and cover with a lid and keep it aside to ferment in a warm place for 6 to 8 hours.

For the vegetable stuffing

  • Heat the oil in a broad non-stick pan, add urad dal, mustard seeds and curry leaves and saute on a medium flame for a few seconds.
  • When the seeds crackle, add green chilies, all the mixed vegetables, and salt and saute on a medium flame for 2 to 3 minutes and Keep it aside.

How to proceed

  • Grease the idli molds and pour 1 tbsp of the idli batter into each greased idli molds.
  • Put approx. 1 tsp of the prepared vegetable stuffing over the idli batter and finally top it with ½ tbsp of the idli batter evenly over it and steam in a steamer for 12 minutes.
  • Allow the idlis to cool slightly and then de-mould them using a spoon.
  • Serve hot with coconut chutney and sambar.

Also, Read Tasty Chana Dal Chutney for Idli

Meghna Nath

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