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Idli is a delicacy in the southern part of India but is equally favoured in the rest of the country. The long preparation time is completely worth it and in this variation of a simple Idli, the added vegetables adds taste as well as a health benefit to it.

Soaking Time: 2 hours
Fermenting Time: 3 to 4 hours
  • 1 ½ coconut, grated
  • 1/4 cup urad dal (split black lentils)
  • 2 cups par-boiled rice (ukda chawal)
  • 1 onion, finely chopped
  • 1 carrot, grated
  • 1/2 cup cabbage grated
  • 1 tsp cumin seeds (jeera)
  • 4 green chillies, chopped
  • 2 tbsp coconut grated
  • Salt to taste
  • Oil for greasing

 

  • Grind the coconut with 2 cups of warm water and strain to extract the milk. Keep it aside.
  • Wash and soak the urad dal and parboiled rice together for at least 2 hours.
  • Drain and grind to a fine paste using the coconut milk.
  • Add the onion, carrot, cabbage, cumin seeds, green chillies, coconut and salt and mix well. Cover and allow fermenting for 3 to 4 hours.
  • Pour into greased idli moulds and steam for 10 to 12 minutes.

Not reviewed yet

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