Mixed Veg Fried Idli Recipe with step-by-step guide- “Three idlis, a bowl of sambhar and a tumbler of filtered coffee – Chennai’s traditional breakfast is not just a gastronomical delight for many but also the most nutritious morning meal compared to those in other metros,” says India Breakfast Habits Study, a survey recently conducted in four metros.
Idli, incidentally, is a South Indian Recipe usually cooked with rice and urad dal, while there are many different varieties of idli such as Masala idli, Chinese idli, Kanchipuram (Kancheepuram) idli, Fried chili idli, Mallige idli, Cocktail idli (for which you use rava idli) and many more.
I have made many idli recipes which you can certainly try:
Then there are mini idlis skewered with capsicum and tossed in chosen sauces that are loved by kids and adults alike. But when it comes to flavor and taste, there is nothing to beat Mixed Vegetable Fried idli, also called Chatpata Masala idli which can indeed be cooked in a hurry that especially suits as lunch item for school going, children.
Serve this with nariyal ki chutney or tomato sauce.
Other breakfast and snacks recipes you may like: Suji Kachori, vegetable Poha Cutlet, Bread Uttapam, Macaroni Cheese Balls, Veg paneer cheesy bites, Bread Dhokla Sandwich, Khandvi recipe, etc.
Steamed idlis, I know, are very good for health but this hardly agrees with children. For instance, when I ask my kids what they would want for lunch, both would reply with the first option of Mixed vegetable Fried idli. This also suits me fine because this can be made in a jiffy, also being healthful with plenty of vegetables, along with a dash of tomato ketchup and condiments.
Health benefits of Mixed Vegetable Fried idli
To begin with, the idli part of it is good for health because it is made with fermented rice and black gram, great sources of carbohydrates and proteins. Also, the fermentation process enhances the bioavailability of proteins, while increasing the vitamin B content of the food. Moreover, use of rice and dal in idli proves to be an ideal combination since the amino acids in these do not interact badly with each other, but rather complement each other.
The vegetables used in Mixed Vegetable Fried idli also provide adequate vitamins in it. For example, the green peas provide carotenoid phytonutrients, lutein, and zeaxanthin, which are known to promote the vision and eye health.
So are the carrots. Even though they may not prove effective for preexisting eye problems, but they sure can protect against vision problems caused by vitamin A deficiency. Carrots can also prevent cataracts and macular degeneration, as well as night blindness, which keeps eyes from adjusting to the dark.
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Mixed Veg Fried Idli
- 200 grams suji/ semolina
- 1 cup Curd
- 1/2 cup carrot thinly sliced
- 1/3 cup French beans chopped
- 1/2 cup spring onions chopped
- 1/3 cup green capsicum thinly sliced
- 2 tbsp yellow bell pepper thinly sliced
- 1/3 cup red bell pepper thinly sliced
- 1 onion small thinly sliced
- 2 tsp oil
- 3/4 tsp black pepper powder
- Pinch asafetida
- curry leaves Few sprigs of
- Salt to taste
- 1 tsp yellow mustard seed
- 1 sachet eno/soda
- In a mixing bowl put suji, yogurt, ½ tsp of salt and mix it well. I have used little sour yogurt which is of 2 days before but you can add fresh yogurt also.
- Add water gradually, mix it well and make smooth lumps free batter. Keep on adding water until you get the medium thick or pourable consistency. The consistency of the batter should be neither very thick nor thin.
- Cover the batter and let it rest for 15-20 minutes.
- After 20 minutes uncovered the batter and now you will see the batter has become thick as suji absorbs water so add 2-3 tbsp of water or as per your requirement and make the medium thick smooth batter.
- The batter is ready now, let’s start making idli.
- Before adding eno grease the mini idli moulds and put the water for boiling.
- Pour 1 1/2 glasses of water in a deep pan and bring it to boil. Make sure that the water should start boiling before placing the idli mould in it.
- Now take mini Idli moulds, grease it with some oil and keep aside.
- At the very end add eno/ soda; do not pour soda/eno at once in all the batter. Put eno/ soda in the mixture which you are going to steam so for that put half of the batter in another bowl and add ½ tsp of soda in half of the batter , mix it well and let it wait the rest half of the idli batter on countertop till the first batch gets steamed.
- After adding eno/soda do not stir too much and don’t keep the batter for longer time otherwise bubbly effect will go away and idli will not become fluffy and spongy so spread the batter immediately into greased idli moulds.
- Now take greased idli moulds and put a teaspoon of batter in each mould.
- Tap the mould so that batter gets spread evenly.
- Repeat the same process for rest of the idli moulds.
- Put the idli mould in boiling water, cover with the lid and cook it for 3-4 minutes on medium flame.
- After 3-4 minutes uncovered the lid and you will see the Mini idli has become fluffy. Take out the idli mould from the pan and let it cool down for some time. Once it cools down a bit take out the idli with the help of a spoon.
- Once you finish the first batch steaming then again put soda/eno in the second batch and steam in the same manner.
- Put oil in a pan; once the oil becomes hot add mustard seed and waits till it splutters.
- Now add curry leaves asafetida, mix it well for few seconds.
- Add chopped vegetables (red bell pepper, yellow bell pepper, capsicum, French bean, carrot) and cook it on high flame for 3-4 minutes.
- Do not overcook the veggies, make it crunchy
- Now add steamed idli, salt as per taste as I have added salt in idli batter also, Black pepper, and spring onions, mix it until all the spices get well combined.
- Mixed veg fried Idli is ready to serve.
- Serve hot.
Prestige pan, Prestige Induction
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