Baked Vegetable Idli Recipe – Healthy Breakfast Recipes

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Idli is a very popular dish of South India. 

Not only in South India but also in North India, idli is eaten with breakfast with sambar and coconut chutney. 

Usually idli is prepared by grinding rice flour and urad dal, making a slurry of it. 

But if you do not have much time, you can also make rava i.e. semolina idli. 

In today’s article, we are going to tell you how to make Baked Vegetable Idli. 

Vegetables have also been used in this idli recipe, which makes it tasty to eat as well as healthy. 

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Let’s know the complete method of making Baked Vegetable Idli.

Preparation For Baked Vegetable Idli Recipe

1. 5 cups rava

1 cup semolina

1 tsp mustard

1 tsp chana dal

½ tsp cumin seeds

1 tsp urad dal

1 pinch hinge

Curry leaf

2 whole red chillies

1 inch Ginger,

finely chopped½ carrots,

finely chopped ½ capsicum,

finely chopped2 tablespoons sweet corn

5 beans, slicedPeas

½ cup water

½ teaspoon eno / 1 pinch baking soda

3 tablespoons oil

Salt, as per taste

How To Make Baked Vegetable Idli Recipe

To make Baked Idli, put one and a half cups of rava, one cup of curd and salt as per taste and mix it well. 

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Now prepare the solution by adding a little water to it. 

Now keep this solution aside for 20 minutes or until the rava absorbs the water. 

After this, mix the solution well and add water as required.


Now heat oil in a pan and add 1 teaspoon mustard, 1 teaspoon chana dal, ½ teaspoon cumin seeds, 1 teaspoon urad dal, 1 pinch asafoetida and curry leaves. 

When the mustard and curry leaves stop sprinkling, add 2 red chillies and ginger to it and fry it and add to the idli solution.

  
Now add ½ finely chopped carrots, ½ capsicum, 2 tablespoons sweet corn, 5 beans and 2 tablespoons peas and mix well. 

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10 minutes before making idli, add 1/2 teaspoon of ino (fruit salt) or a pinch of baking soda to the idli solution and mix well.

Now lubricate the idli plate with oil. 

After this, pour the idli solution in a plate and microwave it for 3-4 minutes. 

Serve baked vegetable idli with coconut chutney and sambar.

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