Dhal Vegetable Idli


These nutritious idlis are slightly heavier than the regular idlis as the batter is not fermented. They are very nutritive because of the combination of 3 dals and vegetables like methi, green peas and carrots, an excellent source of iron, fibre, folic acid and vitamin c.



  • 1 cup urad daal
  • ½ cup each of channa (black gram) and moong daal
  • 1 small bunch of fenugreek leaves (methi / vendaya keerai)
  • 125gm shelled green peas
  • 1 carrot
  • ½ coconut
  • 1 big bunch coriander leaves
  • 6 green chillies finely minced
  • 1 tsp mustard seeds
  • Pinch of asafoetida, salt to taste.


  1. Soak the dals for 4 hours and grind a little coarsely after draining out water.
  2. Mince together green chillies, fenugreek and coriander leaves. Grate the coconut and carrot to fine bits. Half boil the peas and grind coarsely.
  3.  Mix together dals, vegetables and coconut.
  4. Heat 1 tbsp oil and put in mustard seeds and asafoetida. When seeds stop crackling put those into the dal mixture and mix well.
  5. Grease small round bowls of idli stand with ghee or oil and fill ¾ full. Steam till idlis are firm.
  6. Remove them from container and serve them hot with seasoned curd or sambhar or coconut chutney.












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