The Vegetable Idli recipe from Young Times magazine, submitted by Nehal Gupta, is a delightful dish that combines the goodness of vegetables with the ease of steaming, making it a perfect choice for both novice and seasoned cooks alike. Let’s delve into the details of this recipe:
Recipe Overview:
- Name: Vegetable Idli
- Cook Time: 20 minutes
- Prep Time: 40 minutes
- Total Time: 1 hour
- Recipe Category: Vegetable
- Keywords: Asian, Indian, < 60 Mins, Steam, Beginner Cook, Easy
- Recipe Yield: 1 batch (multiple servings)
Ingredients:
- 200g semolina
- 100g yogurt
- 25g carrots, finely chopped
- 25g green peas
- 25g mustard seeds
- 1 curry leaves sprig
- 6 green chilies, finely chopped
- 1-inch piece of ginger, grated
- 1/2 cup water (approximately)
Nutritional Information (per batch):
- Calories: 1062.9
- Total Fat: 20.7g
- Saturated Fat: 4.3g
- Cholesterol: 13mg
- Sodium: 79.7mg
- Total Carbohydrates: 180.1g
- Fiber: 18g
- Sugar: 10.7g
- Protein: 37.5g
Recipe Instructions:
-
Prepare the Seasoning: Heat oil in a pan. Add mustard seeds and allow them to crackle. Then, add curry leaves, green chili paste, and ginger paste.
-
-
Mix with Yogurt: Add this seasoning to the yogurt and mix well.
-
Prepare the Batter: Add roasted semolina (sooji) to the yogurt mixture. Stir until well combined.
-
Add Vegetables: Mix in the chopped vegetables (carrots and green peas).
-
Adjust Consistency: Add a little water gradually to achieve a batter of pouring consistency. Mix everything thoroughly.
-
Rest the Batter: Set the batter aside for 20 minutes to allow flavors to meld.
-
Steam the Idlis:
- Grease the idli moulds lightly with oil.
- Pour a little batter into each mould of an idli stand.
-
Cook: Steam the idlis for 15-20 minutes until they are cooked through. You can check doneness by inserting a toothpick into an idli; if it comes out clean, they are ready.
-
Serve: Once done, remove the idli stand from the steamer. Let them cool for a minute, then gently unmould the idlis using a spoon.
-
Enjoy: Serve the Vegetable Idlis hot with coconut chutney, sambar, or any chutney of your choice.
Cooking Tips:
- Ensure the semolina is well roasted before adding it to the yogurt mixture to enhance the flavor of the idlis.
- Adjust the spiciness by varying the amount of green chilies according to your preference.
- You can add other vegetables like finely chopped capsicum (bell pepper) or grated cabbage for additional texture and flavor.
This Vegetable Idli recipe not only promises a nutritious meal but also celebrates the creative spirit of young chefs like Nehal Gupta. It’s a versatile dish that can be enjoyed as a healthy breakfast, a satisfying snack, or even a light dinner option.
