Vegetable Fried Idli is soft and spongy mini idlis tempered with curry leave and mustard seeds, cooked with crunchy vegetables. Mini idlis and colorful veggies are sure to please the kids making Vegetable Fried Idlis a great tiffin option. It is healthy and easy on the tummy, therefore, makes a great breakfast option for everyone. You can customize the vegetables as per your choice. Of course, you can make it with regular size idlis by cutting them into pieces, instead of mini idlis. I prepare this recipe with leftover idli or leftover idli batter.
1. Heat 1 tsp oil. Add ½ cup chopped carrots and ¼ cup chopped capsicum. Cook for 3-4 minutes on high flame. Add 1 cup chopped cabbage and cook for 1 minute on high flame. Add salt to taste and keep aside.
2. Heat a pan. Add 1 tbsp oil. Once it is hot, add 1 tsp mustard seeds. Once they crackle, turn off the flame and add curry leaves. Turn on the flame and add mini idli. Cook for 3-4 minutes on medium flame.
3. Add tempered mini idli to sautéed vegetable. Turn on the flame and toss everything till well combined. Garnish with a handful of chopped coriander and add lemon juice. Mix well.
4. Serve vegetable fried idli with tomato ketchup or coconut chutney.
PREP TIME 10 minutes
COOK TIME 10 minutes
TOTAL TIME 20 minutes
For tempering idli:
For Garnishing:
1. Sauté vegetables:
Heat 1 tsp of oil. Add ½ cup chopped carrots and ¼ cup chopped capsicum. Cook for 3-4 minutes on high flame. Add 1 cup chopped cabbage and cook for 1 minute on high flame. Add salt to taste and keep aside.
Tip: Do not overcook the vegetables. They should remain crunchy.
2. Tempering mini idli:
Heat a pan. Add 1 tbsp oil. Once it is hot, add 1 tsp mustard seeds. Once they crackle, turn off the flame and add curry leaves. Turn on the flame and add mini idli. Cook for 3-4 minutes on medium flame.
3. Mix tempered idli and sautéed vegetable:
Add tempered mini idli to sautéed vegetable. Turn on the flame and toss everything till well combined. Garnish with handful of chopped coriander and add lemon juice. Mix well.
4. Bon appétit
Serve vegetable fried idli with tomato ketch up or coconut chutney.
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