Stuffed Carrot Idli
Stuffed Carrot Idli is a healthy and delicious variation of traditional idli. This recipe is made by stuffing grated carrot, green peas, and spices inside the idli batter before steaming. It's a vegetarian, gluten-free, and dairy-free recipe, making it suitable for many dietary preferences. Carrots and green peas add a healthy dose of vitamins and fiber to this dish, making it a healthy breakfast option.
Nutrition Facts
Per serving
Energy
62 kcal
Protein
2 g
Carbs
12 g
Fat
1 g
Fiber
2 g
Ingredients
Common salt
0.5 tsp (2.5g)
Mustard seeds
0.25 tsp (1.25g)
Cumin seeds
0.25 tsp (1.25g)
Turmeric powder
0.25 tsp (1.25g)
Rice, parboiled, milled
0.5 cup (100g)
Chopped Carrot
0.5 small cup (60g)
Chilli flakes
1 tsp (2g)
Rice bran oil
1 tsp (5g)
Fresh Coriander Leaves (chopped)
1 tbsp (5g)
Fenugreek seeds
0.5 tsp (2.5g)
Split Urad Dal (Raw)
0.5 small bowl (50g)
Instructions
Preparation
Rinse the rice, urad dal, and fenugreek seeds separately in water. Soak them in enough water for at least 6 hours or overnight.
Cooking Steps
Prepare the stuffing:
Heat oil in a pan. Add mustard seeds and let them splutter.
Add cumin seeds and chopped onions. Sauté until the onions turn translucent.
Add carrot, turmeric powder, red chili powder, and salt. Cook until the vegetables are tender but still retain their crunch.
Once cooked, add chopped coriander leaves and mix well. Allow the stuffing to cool down.
Assemble the stuffed idlis:
Grease the idli plates with oil or cooking spray and pour the batter into each mold, filling them up to 3/4th of their capacity.
Pour a small amount of idli batter into each mold cavity, filling them about one-third full.
Add a spoonful of the carrot stuffing on top of the batter in each mould.
Cover the vegetable stuffing with another layer of idli batter.
Steam the idlis for 10-12 minutes until they are cooked through.
Let the idlis cool down for a few minutes before removing them from the moulds.
Garnish with fresh coriander leaves