A perfect breakfast option that combines a variety of pulses and vegetables, dal and vegetable idli is slightly heavier than the regular idlis. The batter can be used to make delectable pancakes too.
Soaking Time: 3 hours.
Preparation Time:
Makes 4 to 6 servings
Ingredients :
1/2 cup toovar (arhar) dal
1/4 cup yellow moong dal (split yellow gram)
1/2 cup chana dal (split bengal gram)
1 cup fenugreek leaves (methi) , chopped
2 cups chopped coriander (dhania)
1/4 cup boiled green peas
1/4 cup grated coconut
3 chopped green chillies
1 small onion , chopped
1 small carrot , grated
salt to taste
oil for greasing
Method :
- Wash and soak the dals together at least 3 hours.
- Drain and grind to a smooth paste. Add the fenugreek, coriander, green peas, coconut, green chillies, onion, carrot and salt.
- Add water as required to make a thick batter.
- Pour into greased idli moulds and steam for 10 to 12 minutes till done.
- Serve hot.