How to make Mixed Vegetable Idli - A healthy and Nutritious idli.

This recipe has featured on the show Khanakhazana.

Main Ingredients : Parboiled Rice (उकड़ा चावल), Carrot (गाजर)

Cuisine : Kerala, Karnataka, Tamil Nadu

Course : Snacks and Starters

Mixed Vegetable Idli Recipe Card

Mixed Vegetable Idli

Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

For more recipes related to Mixed Vegetable Idli checkout Masala Dosa, Cocktail Idlis, Sannas (With Yeast), Teen Dal Dosa . You can also find more Snacks and Starters recipes like Mushroom on Toast, Pudinewale Pichke Gobhi Ke Pakode, Vegetable Wontons, Blueberry Buttermilk Pancake.

Prep Time : 5-6 hour

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Mixed Vegetable Idli Recipe

  • Parboiled Rice 1 cup

  • Carrot 1/2 cup

  • Carrot grated 1 medium

  • French beans chopped 4-5

  • Cauliflower grated 2-3 florets

  • Fresh coriander leaves chopped 2 tablespoons

  • Salt to taste

  • Black peppercorns crushed 7-8

  • Oil 2 tablespoons


Step 1

Wash and soak the rice and urad dal separately for at least four hours.

Step 2

Drain and grind dal to a fine paste and rice to a coarse paste using very little water. Mix both the pastes and add sufficient water to make a batter of dropping consistency.

Step 3

Add salt and allow it to ferment for four to five hours or overnight, covered, in a warm place.

Step 4

Heat sufficient water in a steamer. Add the vegetables, coriander leaves and crushed black peppercorns to the fermented batter. Mix well.

Step 5

Lightly grease the idli moulds with oil. Pour a spoonful of batter into each mould. Place the idli mould in the steamer and steam for ten to fifteen minutes.

Step 6

Serve hot with a coconut chutney.